Kumquats resemble oranges but are much smaller in size. The tart citrus fruits are typically eaten whole with their thin peels intact. Chefs use kumquats to add a puckery note instead of oranges, from salads to cocktails and even beers.

Kumquat is in the Inception stage. The fruit is considered a premium ingredient that can be found on mostly fine-dining menus and at ethnic independent restaurants.

RockSugar Southeast Asian Kitchen, with locations in Los Angeles and Oak Brook, Ill., serves Lemongrass Roasted Chicken with palm sugar, garlic-soy and kumquat chutney.