How to Make a Fresh Kumquat and Fennel Salad

Last year I wrote an article, Healthier Eating with Weekly Food Preparation, that featured a fennel and kumquat salad. Kumquats look like micro sized oranges and have a tangy/tart orange taste. Fennel is crunchy like celery, with a slight anise/licorice taste. You may also add a bit of chopped, raw red onion to this salad if desired.

Fresh Fruit Favorites

On a recent trip to Lowe’s, right before my birthday, I found and purchased a variegated kumquat tree. My roommate 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, kaffir lime 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 avocados I started from seed that will get planted outside once they get a bit bigger.

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, removed the stems, quartered them and removed any seeds before adding them to a mixing bowl. Then I added one fennel bulb, chopped up, then tossed it all with a bit of my favorite Wish-Bone vinaigrette dressing.

Fresh Kumquat with Fennel Salad

Recipe for a refreshing salad made with fresh kumquats, crisp fennel bulbs and garnished with chopped fennel leaves.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Healthy Food, Soups & Salads

Servings 4 servings

Ingredients

  

• 1 pint size container kumquats
• 2 bulbs fennel
• 1/4 cup finely chopped red onion (optional)
• 1-2 tablespoons orange juice (or juice from 1 orange)
• 1-2 tablespoons olive oil
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon black pepper (optional)

Instructions

 

• Rinse off the kumquats, cut in halves or quarters, remove any seeds and add to a large bowl.
  
• Remove any dried out or discolored outer portions of the fennel bulb if necessary. Then trim off the top and bottom of the fennel bulbs.
  
• Cut the cleaned fennel bulbs in quarters, then chop into 1-2 inch size pieces and add to the bowl of kumquats. You could also use a mandoline vegetable slicer to thinly shave the fennel into bite sized pieces.
• Add the finely chopped red onion (if using) to the bowl.
• In a small bowl, whisk together the orange juice and olive oil. Or, you may choose to use your favorite pre-made vinaigrette salad dressing.
  
• Lightly drizzle the dressing on top of the salad and toss gently to coat all ingredients.
• Add salt and pepper to taste.
• If desired, the herb-like leafy portion of the top of the fennel bulb may be cleaned, chopped and sprinkled on top of the salad.
  
• Chill the salad in a covered container in the refrigerator until ready to serve. Leftovers can be stored in the refrigerator for 2 to 3 days.

Notes

 

Let me know if you decide to make this kumquat and fennel salad! If you have any recipe ideas that you’d like to share with The Creative Cottage, let me know and I just might feature your culinary creations in a future article. Leave a comment on this post or shoot me an email: info@thecreativecottage.net if you’d like to talk about possible guest blogging opportunities.

Take care,
Lynn Smythe

Founder and Chief Blogger
The Creative Cottage
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