Recipe by Shizuko Yamamoto


In honor of Aveline Kushi's passing, I would like to share a favorite recipe of Aveline's with you , "Sweet Boiled Kumquat (Chinese Orange)." It was my habit every winter to get organic kumquats from my friend Kazuko Yagi in California, make this recipe and send some of the jars to Aveline.

"Sweet Boiled Kumquat"

1. Wash and soak them in the pan over night to get rid of lye or small dust.
2. Drain water, add organic apple juice to soak and keep it half a day.
3. Cook it over strong flame until it boils, then reduce the flame and keep cooking until it thickens without stirring.

It is delicious by itself, but if you want to keep it longer, you can add rice syrup to your taste, and cook a little longer. Cool it well before storing in a glass jar, and put it in the refrigerator. You can enjoy it for up to at least one year.

When I was small, my mother used to give me a couple of them when I was about to catch a cold, or when I was having a sore throat. I remember that I always felt better after having some. Please try it and enjoy the healthy taste.