You are right; they seem to have added some kumquats, and maybe a few other ingredients.
I’m no expert, but I have seen kumquat trees and they are not supposed to be 3 feet tall with 5 kumquats on them, they are supposed to be 10+ feet tall and loaded with dozens of deep orange fruits. This is outdoors, not some sort of in vitro setup.
In a previous life, I was married and we owned a house. It had an avocado tree in the back garden. It was exceptionally fruitful, to the extent we both started selling avocado’s and just giving them away to the homeless, there were just too many for us.
I’ve also bumped into some guy on a long road trip, where he suggested we drop in on his Macadamia nut farm, and help ourselves - he was absent, but his farm manager was there. So many nuts.
I currently live in a place with prickly pears Opuntia ficus-indica, a native to Mexico, but widely spread throughout the world.
I am eagerly awaiting fruit season, so I can make pretty much the most exotic chilli sauce (that does not involve Dragonfruit - which also grows on a cactus) I can.
There is Dragonfruit farm near me, so I have plan B
Oh, and back (sort of) on topic… I am something of a canning/preservation nerd, try whole kumquats & whole chillies in dark sherry. At least a year in the bottle.
Well, I’m not expert either but according to sources who do know, container-grown kumquats produce excellent, high-quality fruit and are ideal for pots due to their compact size, cold hardiness, and self-pollinating nature. They thrive in containers, providing abundant, edible-skinned fruit, with harvests typically peaking between November and April.
Kumquat trees typically grow 8 to 10 feet tall in the ground at maturity, but are often maintained at 4 to 6 feet with pruning or kept much smaller (3-6 feet). They are small, slow-growing evergreen trees, with some varieties potentially reaching 8-10 feet.
So there is no “supposed to be” state for kumquat trees. They are grown from seeds and also from prunings. In orchards and in pots. 3 feet tall to 10 feet tall.
My tree is small now but is planted in the ground so I presume it will grow taller.
That sounds elegant and delicious. What do you do with them- serve as a relish along side meat dishes, as a sandwich condiment, and/or … ?
I meant “adding liquid nitrogen to he kumquats” alone 
Mostly sandwiches, but also straight up or with a strong cheddar cheese.
I should possibly put this in a different forum but I currently have 4 liters of habaneros, lime, garlic and honey, waiting for a few more months until they get to be six months old.
I really enjoy chillies!
I spotted them again at a fruit market in Suburban Chicago last night, $6.99/lb.
I got my delivered by Amazon 2 nights ago. Pretty good but $12/pound.
I saw some Kumquats at the store over the weekend and was reminded of this thread. I bought them. They are ok. I don’t think I will finish them. I can’t see myself ever craving them. Won’t buy them again.
Also, I have decided to add this word to my standard list of insults: “you f***ing Kumquat!”
I do not know if one needs to crave them. I had a couple of nice, ripe, fresh, (non-dessicated) orange ones for breakfast, and they hit the spot. I just ate them whole.
Kumquat flavor also depends on the variety. I love the tartness of Nagami kumquats, but the Meiwas just taste kind of insipid to me.
I usually buy 2 pounds around this time of year and that’s it. This is the first time in many years I haven’t been able to find any locally.