Citrus fruits have long been associated with human health. They are high in vitamin C and flavonoids like limonene, which has demonstrated efficacy against various cancers in preclinical models. Perhaps equally important, citrus fruits lend tangy complexity to sweet and savory dishes alike.

Unique among the citrus family, kumquats are eaten whole. The rind is where the sweetness is, the flesh is tart or even sour, and eaten together they provide a burst of flavor like no other. The flavonoids in the peel have been shown to mediate stress-related cytotoxicity and promote natural killer cell activity in mice and human cell lines.

The recipe below was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.

The discovery of a new dish does more for the happiness of mankind than the discovery of a star – Anthelme Brillat-Savarin

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