Kumquats are in grocery stores right now. Originating in China and called "little gold gems of the citrus family” they have a unique flavor, sweet skin, and tart pulp - the opposite of an orange. Don’t try to peel them. Straight from the bowl, the kumquat tastes best if it is gently rolled between your fingers before eating. This releases essential oils in the rind.

Some ideas: Slice into thin rounds and toss into salads. Mince a couple and mash into a knob of softened butter for use on toast, muffins, pancakes, or scones. Or, add a bit of fresh-squeezed orange juice, chopped fresh thyme, salt, and freshly ground black pepper to the kumquat butter and spread on fish before roasting. Roast them whole, for the last 30 minutes of cooking meats such as poultry, duck, pork, or lamb. Chop a few and sprinkle over dark chocolate ice cream. Top with a few toasted pecans and a drizzle of Grand Marnier, Voila! Simmer whole in simple syrup [1] until just tender, cool, and serve with cheese at a meal’s end. And, last but not least, squeeze or muddle [2] a couple of halved kumquats into a mojito [3] for a delicious pre-dinner drink.

Shopping tip: Most of the fruits we see in the U.S. are nagami kumquats, the oval variety. California kumquats are grown from January through June and are at their peak during March and April. Kumquats from Florida, where the growing season begins in November, are harvested until Mid-March. They will stay fresh in the fridge for about two weeks.