Kumquat in our A-Z - Cooking Index
The kumquats or cumquats are a group of small fruit-bearing trees. The edible fruit closely resembles that of the orange but is smaller and oval.
Kumquats are frequently eaten raw. As the rind is sweet and the juicy center is sour, the raw fruit is usually consumed either whole, to savour the contrast, or only the rind is eaten. The fruit is considered ripe when it reaches a yellowish-orange stage, and has just shed the last tint of green. The Hong Kong Kumquat has a rather sweet rind compared to the rinds of other citrus fruits.
Culinary uses include: candying and kumquat preserves, marmalade, and jelly. Kumquats appear more commonly in the modern market as a martini garnish, replacing the classic olive. They can also be sliced and added to salads. A liqueur can also be made by macerating kumquats in vodka or other clear spirit.
The peel is the sweetest part and can be eaten separately. The pulp contains the seeds and juice, which is sour. When eaten together, you get a sweet and sour taste which is unlike anything else.
Kumquats are cultivated in China, Taiwan, Southeast Asia, Japan, the Middle East, Europe, and the southern United States
Kumquat fruit is generally in season from late autumn to mid-winter, and can be found in most food markets.