Fruit Hunter

Holla!

For this third post, I would like to share an unfamiliar fruit that I never heard, tasted, or ate before. Yesterday noon, I went to St. Lawrence market to do some research about foods. Then, right at the downstairs of the market I found a fruit shop who sell a bunch of different kind of fruits,  especially tropical fruits. Then, I found this weird yet cute fruit that has an appearance similar to orange, it called Kumquat. 

Kumquat is a citrus fruit during winter/ spring. They come from Rutaceae  family .It has been consumed by Native of Asia- Pacific region ( China , Japan , India , Taiwan , India, Philipines) since 12^th century, they were started introduced in Europe in 1846 by a collector of London Horticultural Society, named Robert Fortune ( source from : https://en.wikipedia.org/wiki/Kumquat) . Now you can see kumquat in European Market or American Market not only in South Asia Region. Even now, Dade City, Florida become the home for annual Kumquat Festival. Eventhough it looks small, it is so pricey, you can get it for  $9.99/ lb at St.lawrence Market.

 Frankly, even though kumquat look like an orange but it taste tangy , a little bit bitter and sour like a lemon. But, it still leaves the fragrance of orange. Surprisingly, you can eat a whole thing of kumquat, skin and the flesh, not the seed though.

 If we talk about the recipe, we can make kumquat into some jam , salads, candied, fresh, or as a garnish. But for me, i prefer to use kumquat into some dessert. I have a simple dessert recipe from Martha Stewart website ( http://www.marthastewart.com/314259/ricotta-tart-with-chocolate-and-kumquats)

Ricotta Tart with Chocolate and Kumquats

• PREP: 10 MINS
 
• TOTAL TIME: 1 HOUR
 
• SERVINGS: 8

• 
  

                          INGREDIENTS

FOR THE CRUST

• 5 ounces chocolate wafers (about 24 cookies)
• 4 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• Pinch of salt

FOR THE FILLING

• 1 1/2 cups ricotta (12 ounces)
• 1/2 cup heavy cream
• 2 tablespoons granulated sugar
• 1/8 teaspoon ground cinnamon
• 5 kumquats, thinly sliced crosswise
• 1 ounce bittersweet chocolate, coarsely chopped 
• DIRECTIONS

•  For the crust: Preheat oven to 400 degrees. Pulse wafers in a food processor until fine crumbs form. Transfer to a bowl, and stir in butter, sugar, and salt. Press into bottom and up sides of a 9-inch tart pan. Bake for 10 minutes. Let cool.

• For the filling: Beat together ricotta, cream, sugar, and cinnamon until fluffy. Fold in half the kumquats and half the chocolate. Pour into cooled crust. Top with remaining kumquats and chocolate. Refrigerate for at least 30 minutes (or overnight) before serving.