Kumquats: Little Fruits with Big Flavor
I’m sure you remember your first date, your first concert, and if you’ve had one, your first kumquat. That’s because kumquats, like the popular kids’ candy, Pop Rocks, explode with tart flavor in your mouth. (But they’re much healthier than candy, or I wouldn’t be writing about them here.)
Kumquats are native to China, and their name comes from the Cantonese kam kwat, which means “golden orange.”
Kumquats, like other citrus fruits, are in season from January through April, so now’s the time to buy them. At only 13 calories per fruit and 5% of your daily fiber and 14% of Vitamin C, kumquats pack a healthful punch.
Most supermarkets in the US carry Nagami and Marumi kumquats. A Nagami kumquat — an oblong fruit about the size of an olive — has a shiny, smooth rind that ranges from pale yellow-orange to deep orange. Marumi kumquats, in contrast, are round in shape and have a less sour flavor. Both have slightly sweet edible rinds that contrast pleasantly with the tart flesh.
When selecting kumquats, look for plump, brightly colored fruit with taut, blemish-free rinds. They can be stored on the counter top for a couple of days; otherwise, place them in an air-tight container in the refrigerator for up to two weeks.
Kumquats can be eaten cold, at room temperature or cooked. They’re most popular for jams and marmalades. But don’t stop there. Sliced raw, they pair well with crackers, cheese, and nuts. They also add pizazz to ordinary breakfast fruit salads and savory salads of bitter greens such as endive. Since cooking them mellows their acidity, they make great chutneys and sauces that complement seafood, pork, and duck. And for a simple, tasty dessert, dip sliced kumquats in chocolate or add to a bowl of vanilla frozen yogurt.
Want to learn more about kumquats? Then see my piece on NPR’s Kitchen Window which also has recipes for:
- Watercress and Endive Salad with Kumquats
- Kumquat and Dried Cherry Chutney
- Tilapia with Kumquat Citrus Butter
- Coconut Kumquat Tea Cake
