Kumquat Cream Pie

The sweet-tart taste of kumquats flirts with the lusciousness of a cream pie in this remarkably easy-to-make recipe adapted from the Kumquat Growers website. The citrus fruit adds sophistication to an old-fashioned "icebox pie" that you can prepare without turning on the oven. Plan ahead (the pie needs at least two hours in the fridge but preferably overnight to set) and bring this to a potluck or dinner party.

You can pop bite-size fresh kumquats into your mouth whole, peel and all. The tender skin tastes sweet in contrast to the sour flesh, and those opposing flavors give the fruit its unique appeal. Kumquat jam, jelly and marmalade appear more often at farmers markets than on grocery store shelves, adding to its artisanal appeal.

Kumquats come from Asia, but they grow well with citrus fruits in both California and Florida. In season from November through April, kumquats look like bite-size oranges. You can mail-order from a number of online sources if you cannot find them in your local grocery store. Fresh kumquats last in the refrigerator for up to three weeks and puree keeps in the freezer for six months or more.