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From currants and persimmons to kumquats and cherries, each fruit brings its own balance, complexity and a subtle intrigue that can elevate a dish in unexpected ways.

I like to get their kumquat tea, because I like that it’s not super sweet.

His skill was perhaps most evident in his mastery of magical moles and his more inventive creations, like fried cochinita pibil head cheese with habanero ash emulsion, avocado mousse, and kumquat sauce.

My wife and I grow the basics — massive Bearss lemons, Persian and Mexican limes, a kumquat bush that right now is so brimming with thumb-size orange jewels that it looks like a traffic cone.

Holding on to his two wooden planks, he sits among kumquat and lime trees.