Fresh kumquat, also known as calamansi, is scored around the fruit, lightly pressed to remove seeds without breaking them, thus avoiding bitterness while preserving the aromatic oils in the skin. The kumquat is then marinated with sugar and honey for about 30 to 60 minutes, allowing the sugar to dissolve and infuse into the fruit before it is simmered. The finished kumquat has a beautiful golden color, a sweet taste from the sugar, a slight gentle bitterness, and a distinctive tartness.