6 kiwi, sliced
6 kumquats, sliced or halved
1/2 cup water
1/2 cup sugar
1 tablespoon key lime juice
1/2 teaspoon key lime zest
In a saucepan, bring water, sugar, juice and zest to a boil. Stir until completely dissolved and syrup has thickened. Meanwhile, arrange fruit in a bowl. Cool the syrup completely then pour over fruit. Pour any leftover syrup into a clean jar and cap tightly. Store leftover syrup in the refrigerator.
I made this little fruit salad for breakfast this morning. It couldn’t be simpler. I enjoyed the simple kiwi-kumquat combo but I bet it would be divine with some added chunks of citrus. Maybe blood oranges?
Hi Rachel – this salad just exudes “summertime” to me… a very warming and encouraging thought amongst all of the winter-y coldness we are experiencing!
This does look summery, but of course kumquats are around now. It reminds me of an incredible dessert I had at an incredible restaurant in Toronto. It was kumquat turnover topped with the greatest little candied kumquat. Your cheddar muffins look great too. Perfectly balanced with that extra bit of cornmeal.
Doesn’t that look good?? Yummy!
That looks so delicious! I wish I had that for my breakfast 🙂
BTW, I emailed you a recipe this morning.
Something more tart, to counterbalance the sweetness?
I’ve never had kumquats before (I don’t know why!) I should try this.
Delicious! Blood oranges would be lovely too! Now, where’s that sunshine?
That looks so fresh! What a great breakfast.
Whao, simple yet delicious!!! I think kiwi and kumquat make a great pair too!
Yum, this looks so refreshing! Talk about a vitamin booster!
I’m hosting AFAM – kumquats this month, today is the last day and I would love to have this recipe as your entry.
Thank you, Margot
Just a short note to let you know that April’s AFAM (Kumquats) round-up is now online: