Candied kumquat flowers, a traditional Vietnamese treat known as Mứt Tắc, are featured in a recipe shared by Marina Hsieh and Henry Shaw, volunteers with the UC Master Food Preserver Online Program. The candies are commonly served during Lunar New Year celebrations and can be enjoyed with tea, used as garnishes for desserts or drinks, or paired with salads and savory dishes.
The preparation involves making vertical slits in each kumquat without cutting through the fruit, removing seeds carefully to maintain the fruit’s integrity, blanching the fruit three times, then simmering it in sugar syrup—optionally spiced with ginger, cinnamon, star anise, or cloves—until translucent. After steeping overnight, the kumquats can be dried to form candies or stored in syrup. The dried candies may be rolled in sugar or sprinkled with salt before serving and should be kept refrigerated.
“Image 1. Slicing and deseeding in preparation for making candied kumquat flowers (Used with permission, Henry Shaw).”
“Image 2. Candied kumquat flowers (Used with permission, Henry Shaw).”
The recipe is adapted from Emily Han’s 2013 instructions provided through the UCCE Master Food Preserver Program of Amador/Calaveras Counties.
UC Agriculture and Natural Resources (UC ANR), which supports programs like this one, enhances lives across California by sharing science-based practices through its research and outreach initiatives. According to its official website, UC ANR maintains offices in all 58 California counties as well as nine Research and Extension Centers that serve as living laboratories for diverse ecosystems. The organization applies University of California expertise to support communities statewide by building collaborations that address farming needs, environmental conservation efforts—including wildfire protection—and community nutrition.
For over a century, UC ANR has delivered creative resources in nutrition education and food networks while fostering economic opportunities throughout California (source). Glenda Humiston serves as vice president of UC ANR (source).