Nagami kumquats have a sweet and acidic nature, well-suited for both sweet and savory preparations. The entire fruit is edible, including the peel, seeds, and flesh, but the seeds are typically discarded. Nagami kumquats can be consumed fresh, out-of-hand, sliced and tossed into green salads, used as a topping over avocado toast, sprinkled with chile and lime powder as a tangy snack, or cut and infused into sparkling waters and cocktails. The fruits are also frequently cooked into jellies, marmalades, and jams, baked into cakes, or boiled with sugar, vinegar, and spices to create a sweet and bright topping for ice cream, tarts, and other desserts. Beyond sweet and fresh preparations, Nagami kumquats can be roasted into savory dishes, dried as a crunchy salad ingredient, or sliced and tossed into stir-fries. The fruits can cut the richness of fat, allowing for complementary pairings, including cream, bacon, avocado, and meats such as duck, pork, and poultry. Nagami kumquats also pair well with nuts, seafood such as scallops, fish, and crab, chiles, bitter greens such as frisee or endive, vanilla, white chocolate, cardamom, cherries, cranberries, blood oranges, pears, and dates. Whole Nagami kumquats can be kept at room temperature for 1 to 4 days or stored in an airtight container for 1 to 2 weeks in the refrigerator.
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