Meiwa kumquats have a sweet-tart flavor well suited for sweet and savory preparations. The fruits are entirely edible, including the peel, flesh, and seeds, though some consumers choose to discard the seeds, mainly due to preference. To experience the balanced flavor that the variety is known for, Meiwa kumquats should be consumed whole to savor the sweetness of the peel with the acidity of the flesh. Meiwa kumquats can be eaten as a stand-alone snack or fresh dessert, or they can be tossed into salads, chopped into salsa, mixed into ceviche, or sliced and layered over avocado toast. The kumquats can also be used as an edible garnish over cakes and tarts, sliced and stirred into drinks as a festive mix, or blended as flavoring into cocktails and other beverages. In addition to fresh preparations, Meiwa kumquats contribute sweet and tangy flavors to cooked dishes, often simmered into marmalades, jellies, and jams. The fruits can also be cooked into compotes and spread over scones and toast, layered as a dessert filling, or incorporated into cakes, ice cream, and bread. In China and Japan, Meiwa kumquats are popularly candied, consumed as a sweet treat or accompaniment to roasted meats, salads, or desserts. Meiwa kumquats pair well with spices such as cinnamon, ginger, cloves, and anise, meats including pork, duck, and poultry, seafood, vanilla, chocolate, and fruits such as cranberries, pears, and blood oranges. Whole, unwashed Meiwa kumquats will keep up to one week at room temperature and 1 to 4 weeks when stored in the refrigerator in a plastic bag.