by The Webmaster
Serves: 6-8 people. Preparation time: 20 minutes prep. and 2-3 hours chill.
- 8 oz. Fresh Nagami Kumquats (Dec.-Mar. Season)
- 14 oz. Can Sweetened Condensed Milk
- 8 oz. Brick of Softened Cream Cheese
- Orange Food Coloring (optional)
- ½ C. Fresh Squeezed Lemon Juice
- 8 oz. Frozen Whipped Topping
- 9 inch Prepared Graham Cracker Pie Crust
Wash the Kumquats and de-stem any. Cut the Kumquats in half or quarters and with a small grapefruit spoon, remove all the seeds and discard them. [Tedious but not difficult.]
Set aside 6-8 pieces of seedless Kumquats for garnish. In a food processor, blend the remaining seedless Kumquats (with the skins) adding a few at a time to make a Kumquat Purée.
In a bowl, with a hand mixer, beat together the Cream Cheese and Condensed Milk until smooth. Add Orange Food Coloring if desired. Add the Lemon Juice and continue beating until the mixture thickens. Stir in the Kumquat Purée. Fold in the Whipped Topping thoroughly.
Pour the mixture into the Pie Shell and chill for 2-3 hours. Garnish each slice with a piece of seedless Kumquat.
”Kumquat” - The smallest member of the Citrus genus and the most frost tolerent. It originated in Southern China and other parts of Asia. It grows well in central Florida (Pasco County). Two varieties are best known from Japan: Meiwa - Larger, round, sweeter, fewer seeds, typically eaten raw. Many people eat the skins and toss the tart flesh and seeds. And Nagami - Harty, oval, tart, used more in cooking and for desserts, especially to make marmalade. Some people eat both the pulp and skin together while spitting out the seeds. This delicious fruit is very high in Vitamin C. The trees are hardy down to 18 °F and are often graphed with other citrus that are not so frost tolerant, like Limes, making a Lime-Quat tree. A popular Kumquat Festival is held in Dade City, Florida annually on the last Saturday of January each year. The Kumquat Pies offered there, usually sell out quickly!
