They are entirely edible like kumquats--seeds, peel, & all. [Most people find the seeds to be bitter & discard them] They are loaded with Vitamin C & folic acid, & have wide use applications. They can be eaten raw or cooked & work well in savory & sweet dishes & drinks, as do most citrus fruits. In our home it is a scramble to secure as many as we can each Winter & preserve a bunch to extend the season for our family. I make marmalade, curd, & syrups, being sure to freeze quite a bit in an attempt to last us the year. You can usually find them with the other Winter Citrus in specialty markets & maybe even your local Whole Foods -- We are very lucky indeed to be able to source them at our local Co-Op, Rising Tide.
handful in half & squeeze the juice in, AND add the halves as well to 1:1 water & sweetener. This method really makes the most of their amazing flavor. Once you strain off your syrup, simply pick out the seeds & let the fruit pieces cool-- then enjoy candied limequats on salads or as cocktail garnishes! Limequat syrup plays well with gin, tequila, & vodka, & it is particularly thirst-quenching in bubbly soda water as well for a simple, exotic homemade soda.
the curd is the way to go if you plan to only make one limequat recipe. Enjoy it on scones & toast [with or without clotted cream] or use it to fill tarts with my super quick [CHEAT!] sablée crust. You’ll be so glad you did! Here’s how:
Super Easy, No-Bake Sablée Crust for Tarts
10 oz Shortbread Cookies
6 TBS Unsalted Butter, melted
2 TBS Light Brown Sugar
1 TBS Refined Sugar
Refrigerate for at least 10 minutes before filling & you are all set! Seriously, no blind baking, no pie weights. You are good to go. This is enough to make a nice, thick crust for a large 9” tart or many smaller tartlets. Now on to the CURD!
3 Large Eggs
1 cup Sugar
⅔ cups Limequat Juice*
2 TBS Limequat Zest*
4 TBS Unsalted Butter, small diced & chilled
Pinch Sea Salt
* Feel free to add some regular lime juice &/or kumquat juice if you don't have enough limequats. For the zest, I highly recommend mixing in a little lime & kumquat zest with your limequats as the blend of yellow, green & orange is very pretty in the finished curd.
There it is-- A pretty spectacular result from very little effort! I hope you enjoy the post & give the curd a try. It is always a hit. The tarts are so pretty too-- Please let me know what you think if you make it & share PICTURES! And locals -- I have a whole batch of Limequat Syrup tucked aside for some fun antics we are planning over at Cupacity-- Stay tuned for details! Until next time -- Remember to #StopAndEatTheFlowers
My husband & I were blessed with 2 beautiful girls. When I was diagnosed with MS, I couldn't keep up the pace working retail. We decided on a simpler life, built a cabin in the woods, & moved to mid-coast Maine