Candied kumquat is a beloved delicacy in Hue, known for its perfect balance of sweetness and tanginess.
With its vibrant color, delicate aroma, and smooth glossy skin, this treat is not only delicious but also a symbol of traditional craftsmanship in the region.
The secret to making flavorful candied kumquats lies in selecting ripe fruits with bright yellow skin and a mild fragrance. After being washed and drained, each kumquat is scored with four to six symmetrical cuts and gently pressed to remove the seeds. The extracted juice is reserved for later use in the cooking process.
To enhance their appearance and texture, the kumquats are soaked in salted water and lime water for two days, then rinsed and briefly boiled in alum or lemon-infused water. When marinating with sugar, achieving the right balance of sweetness is essential to preserve the fruit’s natural sourness. Some cooks enhance the flavor by adding a few slices of licorice. The recommended ratio is 400 to 600 grams of sugar per kilogram of kumquats, depending on taste preference.
Once the sugar dissolves, the kumquats are simmered in a pan with gentle stirring. After about seven minutes, they are arranged along the pan’s edge, and the reserved kumquat juice is spooned over them to deepen the flavor. Honey can also be added for extra sweetness. The process is complete when the syrup thickens, coating the kumquats in a glossy glaze.
Beyond its delightful taste, candied kumquat is believed to have health benefits, including aiding digestion, soothing coughs, and even counteracting the effects of alcohol. It is best enjoyed with a cup of hot tea.
