Kumquats: What Are They, Anyway?

This tiny fruit is notable in many ways, but one of the kumquat's greatest qualities is that it's the only citrus you can eat whole -- skin and all. Unlike lemons and oranges, whose white pith is unbearably bitter, the kumquat's skin actually adds a pleasant sweetness, which is perfectly balanced by the tartness of the juicy flesh.

Kumquats are native and most popular in China, but they are also grown in the warm climates of California and Florida (among other Asian and European countries). They're in season during the winter months, as most citrus fruits are, and add a nice bright flavor to the lineup of winter produce. The tart and sweet flavor makes them a natural addition to a hearty winter salad, and they also work wonderfully in desserts. Often times people will caramelize the orange fruit to use as a topping for cakes or savory dishes.

When buying kumquats you'll want to look for fruit that is plump, bright in color -- no greenish tint -- and has a nice firm skin free of blemishes. They will keep for 2-3 days at room temperature, but if you don't plan to enjoy them right away, it's best to refrigerate the fruit in an airtight container where it can stay fresh for up to two weeks.

There are two main varities of kumquats -- Marumi and Nagami. Marumi are less common, but if you come across them be sure to pick some up. They are round in shape, golden yellow in color and are just a bit sweeter and juicier than Nagamis. Nagamis are more oval in shape, about the size of an olive, have a deeper orange color, and are much easier to find.

One interesting fact about the kumquat: despite its resemblance to the orange, it isn't always classified as citrus fruit. Some botanists place it in its own genus, Fortunella. Regardless of the classification, kumquats are one sweetly mouth-puckering fruit that you should enjoy all winter long.

Recipes we love:
Kumquat Tagine
Chestnut Confit with Roasted Potatoes, Bacon, and Kumquats
Winter Greens Salad
Turmeric-Roasted Cauliflower

What do you think of kumquats? Leave us a comment below!

WATCH: How To Make A Kumquat Cocktail

Comments

[Pita Too]

06:55 PM on 02/28/2012

I have three of these sweet/sour fruit trees. (1-marumi and 2 nagami) I love the fruit and my family has no use for them. I'd say that is a win-win for me. Never make anything with the fruit. I just pick and eat!

[I-US]

04:43 PM on 02/26/2012

Nature's candy. These little fruits are delightful.

[CookieCarnival]

03:53 PM on 02/26/2012

I make "Candied Kumquats" every year. The syrup is good with Club Soda and the kumquats are good in both sweet and savory applications. I slice them into rings, remove the seeds and simmer them in simple syrup until soft and slightly caramelized. I love them.

[Julie Noble]

07:01 PM on 02/25/2012

Kumquats make great jam. Now I'm craving it...going to have to make some soon!

[Jennifer Kim]

06:00 AM on 02/23/2012

This looks delicious. Kumquats are great for cocktails as well. I made one using kumquats, mint, honey, and rum. Great drink for the summer

Jenny
http://www.organic-cocktail-recipes.com

[Justgot2thinking]

10:20 PM on 02/22/2012

Here's how I eat Kumquats (which I love). First you bite off the tip of the narrower end of the "rine"and eat it, it's sweet. Then you squeeze the bottom and suck out the juice while working the pulp up and out the hole you bit. I use my teeth to carefully bring it up and seperate the small seeds into my mouth and spit them out. Now you eat the seedless pulp you removed, it's tart and so good. Last but not least, you eat the skin/rine "shell" you have left. It's very sweet. You can eat it all together but still bite the end and get the seeds out of the pulp before you do. It's quick and easy and sooooo good.

[sis14slf]

04:00 PM on 02/24/2012

You made that sound sooooo good. I must try your method. I've never had Kumquats before. I must buy some. :-)