How to cook kumquat

The kumquat is a small fruit, about 1 to 2 inches in diameter, round or oval, that resembles a small orange in flavor and appearance. Its name is derived from the Chinese word “kam kwat”, meaning gold orange. Its thin, bright-orange skin has a sweet, spicy taste, and its slightly dry flesh, which contains numerous small white seeds, is quite tart. The kumquat has a distinctive flavor that is both sweet and sour.

Family – Rutaceae

Scientific name – Fortunella japonica, Fortunella margarita
Common name – kumquat

High in vitamin C and dietary fiber

Varieties

The two major varieties of kumquat are the oval Fortunella margarita and the round Fortunella japonica. A common oval type is the Negami kumquat, a hardy variety grown in the United States.

Origin and botanical facts

Kumquats are native to China, but they also have been cultivated in Japan, southeast Asia, and Java for centuries. Today the kumquat tree remains a sacred symbol of the Chinese lunar New Year. The fruit signifies gold and good fortune. The cultivation of kumquats has spread to Australia, Israel, Spain, and the Americas. In the United States, California and Florida are the leading producers.

Kumquats are resistant to cold but grow best in mild, temperate climates. The tree is a small, shrub-like evergreen, usually from 6 to 12 feet high, thornless, with glossy, dark-green leaves and white flowers that resemble orange blossoms. The tree also can thrive in a pot, but it may be sensitive to overwatering. The fruit ripens in the fall. One tree can produce as much as 40 pounds of fruit annually.

Although kumquats are not classified botanically as citrus fruits, they are closely related and can hybridize well with citrus. Recently, they have been crossed with limes and oranges to create limequats and orangequats. The calamondin, another small, orange-like fruit used in Philippine cooking, may be a cross between the kumquat and the mandarin orange.

How to cook kumquat

Kumquats that are plump, not shriveled, should be chosen. Kumquats are delicious eaten fresh and whole. Because the skin is also edible, the fruit should be washed before eating. The bright-orange fruits, fresh, candied, or preserved in syrup or brandy, also make an attractive decoration for cakes and other desserts. Kumquats soaked for several months in a mixture of vodka and honey are used as a garnish or snack. Cooked kumquats can be made into jams, preserves, and marmalades; used as garnishes for green salads and main courses; or substituted for oranges in sauces for meat and poultry. Kumquats also can be pickled and made into relish. Kumquat trees often are used as ornamental plants.