Last year I wrote an article; Healthier Eating with Weekly Food Preparation, that featured a fennel and kumquat salad. On a recent trip to Lowe's, right before my 49th birthday, I found and purchased a variegated kumquat tree. My boyfriend had just bought me a variegated pink lemon tree, as one of my birthday presents, so I thought the addition of the kumquat tree to his yard would be pretty nifty.
We also have a mango tree, Florida white peach tree, honeybell orange tree and a grapevine planted on his 1.25 acre property and are always looking for additional fruit trees to plant. The lemon and kumquat trees will go nicely with our collection, and I also have 3 avacados I started from seed that will get planted outside once they get a bit bigger.
Above: fresh kumquats
I was at the grocery store a couple of days ago and saw kumquats displayed next to the lemons and limes, so I picked up a package to bring home with me. To make the salad, I rinsed off the kumquats, cut off the ends, quartered them and removed any seeds before adding them to a mixing bowl. I added 1 fennel bulb, chopped up, then tossed it all with a bit of Wish Bone Superfruit Berry vinaigrette dressing.
Above: kumquats are tiny, a bit smaller than a normal size strawberry.
Above: any vinaigrette type of dressing can be used with the fennel and kumquat salad.
Above: the finished kumquat and fennel salad.
Let me know if you decide to make the kumquat and fennel salad. Do use kumquats or fennel? Share your recipe ideas with the Cuisine Diva and I just might feature your culinary creations in a future article.
Take care,
Lynn Smythe AKA the Cuisine Diva
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