UC Master Food Preserver logo- blue jar with orange lid, brown book with red strawberry all within a blue circle.
UC Master Food Preserver
Article

Candied Kumquat Flowers for Lunar New Year (February 2026)

  • February 15, 2026

Marina Hsieh and Henry Shaw, UC Master Food Preserver Online Program Volunteer

Known as Mứt Tắc in Vietnam, these delicious, candied tidbits are a traditional Lunar New Year treat. Just as you eat fresh kumquats whole, you candy all parts of the fruit, whether whole, sliced, or quartered. Serve with tea, in fancy drink concoctions, as a garnish to cakes and desserts, or with salads and savory dishes. 

 

Yield: about 30 candies or 1 pint in syrup

Ingredients:

  • 1 pound kumquats
  • Water
  • 2 cups sugar

Optional spices:

  • 1 (1-inch) coin ginger
  • 1 cinnamon stick
  • 1 star anise pod

  • 2 cloves

     

Instructions:

  1. Using a bird's beak knife or other sharp paring knife, cut 6 to 8 vertical slits around each kumquat, spacing them evenly. Leave the top and bottom ends of each kumquat intact and be careful not to cut all the way through the fruit (Image 1).
  2. Lightly pinch the top and bottom of each kumquat to form a lantern shape. Use a toothpick or knife tip to gently remove the seeds. Don't worry if you can't remove every seed; they will loosen during cooking, and it's more important to handle the kumquats gently so they don't split apart.
  3. Fill a saucepan with water and bring to a boil. Add the kumquats and blanch for 1 minute. Remove the kumquats and drain. Repeat this process two more times (three times total), using fresh water each time. Check again for stray seeds and gently remove them.
  4. Refill the pot with 2 cups of water, sugar, and spices (if using). Bring to a boil, stirring to dissolve the sugar. Add the kumquats and reduce heat to low. Keep the kumquats evenly covered in syrup by periodically spooning syrup over them or gently submerging them with a wooden spoon; they will initially float. Simmer until the peel is translucent, about 45 minutes.
  5. Remove from heat, cover the saucepan with a cloth, and let the kumquats steep for 8 hours or overnight.
  6. At this point, one can dry the kumquats to make candy or store them in syrup. 
Prepping kumquat fruit

Image 1. Slicing and deseeding in preparation for making candied kumquat flowers (Used with permission, Henry Shaw). 

 

Dried:

  1. Using a slotted spoon, remove each kumquat from the syrup and gently press down on the top and bottom to flatten it into a flower shape. This is also a good opportunity to press out any remaining seeds.
  2. Dry the kumquats on a baking rack, on a parchment-lined baking sheet in an oven at 200°F or below, or in a dehydrator at 135°F. Drying time depends on the method, conditions, and fruit size; in a dehydrator it takes about 8-12 hours.
  3. The candies are ready when they are pliable and no longer very sticky to the touch. They may be optionally rolled in sugar like any candied citrus peel or sprinkled with a few flakes of Maldon salt just before serving.
  4. Store in an airtight container in the refrigerator. Kumquats are best consumed within a week, but properly dried and stored, they can keep for months. 

In Syrup:

  1. Transfer the kumquats to an airtight container, cover with syrup, and refrigerate (Image 2). Kumquats in syrup are best consumed within several weeks.

Note: Strain and store any remaining syrup in a clean, preferably sterilized, jar in the refrigerator. Use it to flavor sparkling water and cocktails, drizzle on cake or ice cream, or mix into dressings and marinades. 

Candied Kumquat flowers

Candied kumquat flowers (Used with permission, Henry Shaw).

 

Recipe source: Adapted from Emily Han, 2013, UCCE Master Food Preserver Program of Amador/Calaveras Counties