Kumquat: A delicious citrus fruit harvested in Florida between October and March. Most of us have at least heard of kumquats, but they aren’t a common item on most people’s grocery lists. In fact, few people I asked were able to properly describe how kumquats taste.
Kumquats grow on a small sized evergreen tree, indigenous to the mountainous regions of southeast China. A mature kumquat tree provides hundreds of smooth, bright orange, olive-sized fruits in the winter. One of the main differences between kumquats and other citrus is that the peel is sweet and juicy and is eaten along with the slightly sour center. The peel is also rich in essential oils, anti-oxidants and fiber.
Kumquats are a delightful addition to certain winter dishes such as executive chef, Vincent Gourmet’s Caramelized Sayko Miso Seabass & Sous Vide Boneless Short Ribs with Forest Mushrooms and Kumquat Confit.
Sliced kumquats are a perfect addition to a fruit salad or garnish. Due to their sweet peel they make an excellent marmalade, and they are popular with chefs for the preparation of sauces, marinades, pies and jams.
St. Joseph in Pascoe County, Florida, is also known as Kumquat Capital of the World because of the abundance of the “Nagami” variety of kumquats produced there since 1895. The “Nagami” and “Meiwa” Kumquats are the most common varieties grown in the USA.
Facts and Tips:
· The fruit must be allowed to ripen to a nice bright orange on the tree before harvesting.
· They have the same calories as grapes with 100g amounting to only 71 calories.
· Kumquats keep for three days at room temperature and three weeks in the refrigerator.
Experiment and enjoy!
