Winter in the northern hemisphere brings some ingredients which I’d been waiting for the whole year. Persimmons, honey apples and chestnuts just to name a few. Despite being in tropical Singapore, I prescribe to the old Chinese ideology of “不时不食” which basically means that one eats according to the seasons. The winter fruits are always worth the wait as the cold impedes the ripening process allowing the fruits to store more sugars before reaching their prime. One fruit I’d always try to lay my hands on during this time of the year are kumquats, not because they are good for eating, but for making marmalades.