Drain and refrigerate. Frozen, they will keep over a year. Extracting the juice is as easy as juicing an orange. The sweet, juice-filled seeds are completely edible and used often in salads, in both savory and sweet preparations. We've seen them added to Ambrosia for a bright seasonal sparkle.
Kumquats make their appearance in winter and are a popular garnish and decoration.
Add ice cubes. We found a recipe for Carpaccio of Kangaroo with Dried Kumquats from Australia, but deemed it too exotic, since we couldn't find kangaroo in the market. We did find kumquats and the following Asian-influenced sauce seemed more appealing. Stir in the kumquats and simmer the mixture for 5 minutes, or until it is thickened. Discard the star anise, chill the sauce until it is cold, and serve it with ice cream, yogurt, or pound cake.