Kumquats, carrot juice, Dijon mustard, and rice vinegar create a piquant accompaniment for peppered beef tenderloin. Try the kumquat marmalade with pork or chicken as well.
Kumquats’ peak growing season is November through March, so this citrus fruit is ideal for brightening winter dishes. Choose firm kumquats that are bright orange in color; avoid those with a greenish tint. And remember, go ahead and eat the whole thing—skin and all—though you may want to pass on the seeds.
View Recipe: Pepper-Crusted Beef Tenderloin with Kumquat Marmalade