DRUNKEN QUATS

There is much confusion about the difference between the Kumquat and Loquat fruit. Although Kumquats are not related botanically to Loquats, the two names share an origin in their old Chinese names. The Nagami or oval kumquat is the most common variety in the United States. Although it originated in China, it was introduced into Florida from Japan in 1885 and has been grown commercially in the "Kumquat Capitol," Saint Joseph, Florida since 1895. The Nagami kumquat is oval in shape, 3/4" to 1" in diameter and between 1" to 2" long. The tartness of the fruit makes them perfect for use in sauces for fish, pork, poultry, and duck as well as for marmalades and jellies.

The Meiwa, or round kumquat, is the Beluga caviar of Florida kumquats. It is still quite rare in America and sweeter than the oval. The skins that can be eaten directly from the tree are thicker and absolutely succulent when preserved with golden rum and Gr. Marnier.

Loquats grow in clusters. They are oval, rounded or pear-shaped, 3-5 cm long, with a smooth or downy, yellow or orange, sometimes red-blushed skin. The succulent, tangy flesh is white, yellow or orange and sweet to sub-acid or acid. Each fruit contains five ovules, of which three to five mature into large brown seeds. The skin, though thin, can be peeled off manually if the fruit is ripe.

DRUNKEN QUATS

Yield: Approximately 10 half-pint jars

6 pounds whole kumquats (Nagami oval or Meiwa round)

1 cup triple sec liqueur

2 cups golden rum

3 cups granulated sugar

2 sticks cinnamon, broken into large pieces

4 cups bottled spring water

1 pound crystallized ginger, sliced into thin strips

1. Cut a V shape into the top of each quat. Cover with water and bring to a boil. Remove from the heat immediately and drain. Rinse under cold water. This will remove the acidic taste and keep the fruit from shriveling.

2. Combine remaining ingredients. Bring to a boil. Remove from the heat. Add the quats. Allow them to stand in the marinade several hours.

3. Sterilize jars and tops.

4. Bring quats in their marinade to a full boil again, stirring.

5. Fill jars, making sure each has some cinnamon and ginger.

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