This zingy 🍊 Calamansi & Kumquat Citrus Dressing is a total flavour bomb — bright, tangy, and wildly versatile. Drizzle it over grilled fish, toss it through green beans or broccolini, or use it to lift a leafy salad with rocket, fennel or rainbow chard. It’s magic on chicken, seafood, and even dumplings (trust us). You can spoon it over grain bowls, swirl it through yoghurt for a quick dip, or shake it into a DIY citrus spritz. However you use it — it brings the zing.
Ingredients:
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3 tbsp fresh calamansi juice
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2–3 kumquats, finely chopped (seeds removed, skin left on)
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2 tsp honey (or maple syrup)
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1 tsp Dijon mustard (optional but helps emulsify)
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1 garlic clove, minced
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1 tbsp rice vinegar or white wine vinegar
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1/3 cup olive oil
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Salt & cracked pepper, to taste
Optional Add-ins:
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Chilli flakes or fresh red chilli for heat
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A dash of soy or fish sauce for umami
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Fresh herbs like coriander or Thai basil, finely chopped
Method:
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Muddle or finely mince the kumquats in a bowl or jar to release their oils and juice.
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Add the calamansi juice, honey, garlic, mustard, and vinegar.
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Slowly whisk in the olive oil or shake well in a jar until emulsified.
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Season to taste and let sit for 10 minutes to let the flavours meld.
Pro Tip:
You can blitz this in a mini food processor if you prefer a smoother texture — but keeping the kumquat skin in gives you pops of sweet-bitter zest that are gorgeous in grain salads or over grilled veg
