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Chocolate Dipped Candied Kumquats Recipe

Candied kumquats are both sweet and tart with another layer of flavor added by the rich chocolate.  If you want to take it even further, sprinkle a pinch of large grained salt on the chocolate.

A pile of candied kumquats dipped in chocolate

It is kumquat season and one of my neighbors was giving away the small little fruit from her tree. 

I’ve been seeing kumquat trees everywhere and I was drawn to them.  I couldn’t wait to get my hands on some! 

Needless to say, I jumped at the opportunity for organic fruit right from the tree.

I admit I was a little overzealous and picked five pounds worth!  But as luck would have it, yesterday was Tu BiShvat. 

In case you’ve never heard of Tu BiShvat, it is new years for the trees, so people often plant trees or flowers or eat dried and candied fruit and nuts. 

So, in honor of this, I decided to make these little treats. 

To my surprise, I found that they tasted a lot like chocolate covered candied orange peels, which I had been craving.

I’ll be honest, this recipe takes a while, but it is easy. 

So, if you have some free time and love things sweet and sour, you should give these candied kumquats a try!

If you’ve never heard of kumquats, you are not alone! 

The first time I ever tasted a kumquat was last winter. 

I was surprised to find that it has a sweet skin but a super sour inside and I figured that I had just never noticed them. 

Then, this week, I showed a friend all of my fresh picked kumquats and she didn’t know what they were either.  So, I decided to do a little research.

Apparently, Kumquats are from Asia, which explains why most of the recipes I found were in Chinese, Japanese, and Vietnamese. 

This also explains the unusual name which comes from gām-gwāt, which is Cantonese for golden orange. 

Fun fact: the Hebrew term for kumquat is תפוז סיני (tapouz sini) meaning Chinese orange!

Chocolate Dipped Candied Kumquats Tip:

Save the simple syrup left from the kumquats.  It is great to sweeten tea, flavor sparkling water, drizzled on cake, and mixed into dressings and marinades.

Kumquats on a tree surrounded by leaves
Yield: 60 halves

Chocolate Covered Candied Kumquats

A pile of candied kumquats dipped in chocolate

This is a great recipe for when you have an abundance of kumquats.

Prep Time 10 minutes
Cook Time 10 minutes
Bake Time 2 hours 30 minutes
Total Time 2 hours 50 minutes


  • 1 pound Kumquats (500 grams)
  • 1/2 cup white sugar (200 grams)
  • 1/2 cup water (235 milliliter)
  • 4 ounces dark chocolate, dairy free (100 grams)


  1. Cut the kumquats in half. Remove any visible seeds.
  2. Boil the kumquats in water for a few minutes to remove the tart flavor. Then, drain and repeat two more times.
  3. Mix the water and sugar in a pot and heat to create simple syrup.
  4. Add the kumquats to the syrup and boil for five minutes. Then, turn off the heat and let the mixture cool.
  5. Remove the kumquats from the syrup and place on a baking sheet topped with wax paper. Bake at 250°F or 120°C for roughly 2.5 hours until the kumquats are dry or at most, slightly tacky.
  6. Once the kumquats are cooled, melt the chocolate and dip the kumquats into it.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 166Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 10mgCarbohydrates: 30gFiber: 5gSugar: 25gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Adela Sivewright

Thursday 3rd of November 2022

I made the chocolate cumquats, yum! I didn't halve and remove seeds so they were a bit chewy =) bit it didn't detract from the lovely sweet and tangy taste


Friday 4th of November 2022

I'm glad to hear you enjoyed them :)

Susan Zitsman

Tuesday 7th of April 2020

Very good recipe! Now I know what to do with all of those kumquats!! The simple syrup itup was great!


Tuesday 7th of April 2020

I'm glad you liked it!

rohit aggarwal

Thursday 19th of December 2019

thank you thetasteofkosher for giving me wonderful information


Thursday 19th of December 2019

It's my pleasure!

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