What are kumquats fruit

Kumquats are citrus fruits that look like tiny, oblong oranges and have a bright sweet-tart flavor. Kumquats are grown throughout Asia and also in North America in California and Florida, where they're at their peak in midwinter. Unlike other types of citrus, the peel on these little fruits is edible, making them a handy snack. They can also be used raw and cooked in a variety of sweet and savory dishes.

Kumquats are mini citrus fruits that grow in warm-weather climates on small, shrub-like trees that are typically used in landscaping. Native to eastern Asia and belonging to the same family of fruit as oranges, lemons, and limes, kumquats distinguish themselves with their small size and edible peel. Depending on the variety, they can appear as early as November and as late as April, but they're at their best in December and January. Kumquats are enjoyed in a variety of ways: candied, pickled, pureed, turned into marmalade, or simply washed and eaten whole.

Kumquats are commonly enjoyed raw and eaten whole as a sweet-tart snack. They can appear as part of a holiday spread, providing decoration for the table and a fruity palate cleanser. The fruit is also frequently sliced or left whole and candied for a tasty addition to desserts or drinks. Similar to oranges, kumquats can be pureed or juiced. Peeling isn't necessary, but you will need to strain out the little seeds.

Cooking kumquats mellows their tartness, making them popular for marmalades, chutneys, and jams. These condiments can be paired with savory dishes like roasted or grilled meats for a sweet, tart note.

Kumquats have a flavor similar to an orange. However, their thin peel is sweet instead of bitter, with the flesh providing a jolt of tart and sour taste. The soft and slightly chewy peel gives way to a juicy, tender interior. The level of tartness varies depending on the ripeness and variety of the fruit.

The sweet-tart flavor of raw kumquats adds a nice counterpoint in savory dishes and a fruitiness to cocktails. Candied fruits make an attractive cake decoration, and kumquat marmalade is a welcome addition to the breakfast table.

While in season, look for kumquats at farmers' markets, specialty stores, and well-stocked grocery stores. Kumquat plants tend to be more hearty than other citrus, withstanding cold weather well, but they need some heat in the summer to grow the best-tasting fruit. These growing restrictions, plus their relative unpopularity compared to mainstream fruits, means you won't find locally grown kumquats everywhere.

Buy kumquats with bright, smooth skins that feel a bit heavy for their diminutive size. Avoid kumquats with bruises, cuts, or blemishes of any kind—the edible skin is more delicate and tender than that of other citrus fruits and therefore more susceptible to damage. Since you're eating the peel, you may want to buy organic to avoid fruit sprayed with pesticides.

Kumquat trees thrive in planting zones 8 to 10 when directly planted in the ground. And they’re an easy plant to grow in pots nearly everywhere else, whether on a warm patio in the summer or indoors under grow lights in the winter. The fruit is ready for picking when it turns deep orange and is slightly soft.

Eat or use kumquats as quickly as possible after you purchase them. Unlike other citrus fruits, kumquats don't have a long shelf life. This is because their peels are much thinner than fruits like oranges and lemons.

If you need to store kumquats for a few days, keep them in a paper bag at room temperature or in a plastic bag in the crisper drawer of the fridge for up to a week.

Two main kinds of kumquats exist. The more popular oval-shaped kumquat, such as Nagami, tends to have a more tart flavor. Round varieties, like Marumi, often have larger fruits and a milder, sweeter flavor. Sweetness, sourness, and juiciness can vary depending on the variety. Various hybrids exist, bred to produce the best-tasting fruits, and ranging in color from light yellow-orange to deep orange. There's even a striped or variegated variety called Centennial. Kumquats can form hybrids with other citrus fruits, such as the calamondin (or calamansi), which is believed to be a combination of kumquat and mandarin orange.

Kumquats may be small, but they taste delicious and are full of valuable nutrients. How to eat a kumquat, however, is a mystery to many. Read on to find out more about how to incorporate this tiny citrus fruit into your diet.

The kumquat (Fortunella) − sometimes spelled ‘cumquat’ − belongs to the family of citrus fruits and is thus related to oranges (Citrus × sinensis L.), limes (Citrus × aurantiifolia) and so on. What is notable about kumquats is that they are much smaller than their vitamin C-rich relatives. Consequently, kumquats are not eaten in the same manner as other citrus fruits. In this article, we will go over the best way to eat kumquats, what nutrients they contain and how they can be used in the kitchen.

How to eat kumquats

Kumquats look like tiny oranges, but unlike oranges, these small fruits are eaten whole, peel and all. The peel is full of nutrients and tastes sweet and aromatic. Although they can be eaten whole, wash and dry them thoroughly before consumption. To really get the full enjoyment out of eating a kumquat, roll the fruit between your fingers a few times. This action softens the skin and releases sweet aromas, making the kumquat taste less bitter. The seeds are edible as well, but if you don’t want to eat them, cut the fruit in half and remove them with a knife.

Summary: How to eat a kumquat

• Wash and dry thoroughly
• Rub between your fingers to soften and release aromas
• If disliked, remove the seeds
• Enjoy the kumquat peel and all

So, what do kumquats taste like? Kumquats have a similar taste profile to oranges, but with a special kick − the skin of the fruit tastes sweet, and the inside is tart. There are now several varieties of kumquats. You can also enjoy limequats (lime-kumquat hybrid) and sunquats (lemon-kumquat hybrid). Sunquats and limequats are eaten whole, just like kumquats.

What makes kumquats so healthy?

Small but mighty − kumquats have many health benefits and are a true superfood. This small fruit is high in nutrients such as vitamins, minerals and fibre.

One-stop shop: kumquat nutrients

• Vitamin C
• Vitamin E
• Vitamin B3
• Sodium
• Calcium
• Potassium
• Iron
• Copper
• Beta-carotene

You may find it hard to believe, but kumquats contain twice as much vitamin C as oranges. They help to strengthen the immune system and protect cells from free radicals due their antioxidant properties. Another reason why kumquats are so healthy is their high calcium content. Not only is calcium good for bones and teeth, but it also stimulates digestion and metabolism.

Using kumquats in the kitchen

Kumquats are just as versatile in the kitchen as oranges. They can be used in savoury recipes as a fruity component in salads or in sauces for poultry or lamb. As vitamin bombs, they are a fantastic healthy addition to desserts such as fruit salad or ice cream. Other kumquat recipes include kumquat compote, kumquat chutney or candied kumquats. A sweet and spicy kumquat chutney goes refreshingly well with cheese or meat. To make it, boil kumquats with apricots, carrots, onions, garlic, chillies and a sprinkling of sugar to taste.

Kumquats also pair well with spirits. A simple kumquat liqueur recipe is as follows: mix 500 grams of kumquats with the same amount of sugar. If desired, add some cloves, vanilla and cinnamon. Pour cognac or brandy over this mixture. After two weeks, it will be ready and you can enjoy your delicious kumquat liqueur.

Another popular use of the fruit is kumquat syrup. To make this, simply boil 250 grams of kumquat with 600 grams of sugar and six tablespoons of lemon juice.

Kumquat marmalade is also particularly popular. The following is a recipe we recommend.

Kumquat marmalade recipe:

• 1.5 kilos washed kumquats, deseeded
• 4 to 5 oranges
• 2 lemons
• 1 kg sugar
• 1 vanilla pod

Wash and dry the kumquats and cut them into thin slices. Remove all the seeds with a sharp knife. Peel the oranges and lemons. Put the kumquats and the peels of the oranges and lemons into a large pot. Cut open the vanilla pod and scrape the seeds into the pot. Sprinkle the sugar into the pot as well, but do not stir. Let the pot contents boil over a low heat for three hours − without stirring. After the mixture has boiled down, divide it into jars.

If you just can’t get enough of healthy fruit, you can find out more about some fruits that are high in vitamin C here.

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