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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the water, sugar and ginger in a saucepan and bring to a boil over high heat. Add the kumquats and boil until tender, about 5 minutes. Remove the pan from the heat, remove and reserve the kumquats from the syrup with a slotted spoon. Let cool completely. | 2. Cut the kumquats in half and remove the seeds. Finely chop the kumquats. Whisk enough of the kumquat syrup (2 to 3 tablespoons) into the sour cream to obtain a pourable sauce. Whisk in kumquats and salt and pepper to taste. (You probably won't need all of the kumquat). | 3. Toss the arugula with the olive oil, lemon juice, and salt and pepper to taste. Mound the arugula in the center of 4 salad plates. Arrange the melon balls around the arugula, alternating red and yellow. Drizzle the kumquat cream over the melons and greens and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
kumquat	4			80.5126	18.0303	2.1319	0.9752
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
arugula	2	bunches	stemmed	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
watermelon	2	cups	seeded balled	92.4	23.254	1.8788	0.462
yellow watermelon	2	cups	seeded balled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.