Kumquat is a berry that looks like a miniature oval orange. It has a bitter citrus taste and can be crossed with other fruits of the type, although the results are usually classified as part of another genus. The weirdest thing is that the kumquat peel is sweet and delicious, which makes the fruit have a super complex and surprising flavor when eaten whole.
Method 1 of 2: Eating a kumquat
Step 1. Choose a mature kumquat
Mature kumquats can be from orange to yellowish. So, stay away from unripe fruits. The bark must be firm and free from bruises and wrinkles.
Step 2. Wash and dry the fruit
Regardless of where you bought kumquat, wash it under cold running water. As the bark is also edible, it is imperative that you remove all traces of dirt and pesticides. After washing, dry the fruit with a paper towel.
Step 3. Rub the kumquat (optional)
Some people say that rubbing or squeezing the fruit between their fingers helps loosen the citrusy, sweet aroma of the rind.
Step 4. Remove seeds (optional)
Kumquat pits are not poisonous, but they have the same bitter aftertaste as orange pits. If you have a delicate taste, cut the fruit in half and cut the seeds. You can also spit them out while eating the fruit or even chew them if you don't mind the taste.
Also remove the ends of the cables
Step 5. Eat kumquat
Usually, the fruit has a sweet rind and a sour flesh. Nibble the tip of the kumquat to taste the rind first. Once you reach the bitter juice, you can either continue to bite the fruit carefully or stuff it whole into your mouth. If you don't mind the taste of meat, get ready to experience an explosion of flavors unique in the vegetable world.
- Some species of kumquat are less bitter than others or have a thicker skin. If you don't think the fruit tastes great, try another variation or use it to prepare recipes.
- Squeeze the fruit to remove the juice and eat the skin alone if you don't like the bitter taste.
Step 6. Save the other kumquats
The fruit can be stored for up to two days at room temperature or for two weeks in the refrigerator in a container with a lid. You can either taste the chilled kumquat or wait for it to heat up a bit before eating it.
Method 2 of 2: Using kumquat in the kitchen
Step 1. Slice the fruit and add it to salads
The intense flavor of kumquat makes it the perfect match for bitter or spicy vegetables such as endive or arugula. With a sharp knife, cut the fruit into thin slices. Discard the seeds and spread the kumquat slices over the salad to make it colorful.
Step 2. Prepare a marmalade
Kumquat marmalade is sweeter and less bitter than regular marmalades. The recipe is very similar to the one normally used in the preparation of marmalades and jams.
Since kumquat seeds contain pectin, you can boil them along with the fruit to make the jam thicker. However, put them in a cheesecloth before taking them to the fire so that they do not fall into the pot by mistake
Step 3. Preserve
Preparing a preserve takes about three days, but the end result is incomparable. Take a look around the internet to discover recipes that retain the sweet taste of kumquat.
Step 4. Add fruit to meat dishes
The acidity of kumquat is the perfect complement to chicken and lamb dishes. Add fruit to meat 30 minutes before it is finished roasting or cooking. Seafood is also delicious with kumquat. It is not necessary to prepare a marinade. Just add the fruit to the plate at the last minute, either as a decoration or as part of a delicious vinaigrette.
Step 5. prepare a vodka infusion with kumquat.
Wash several berries and cut them in half. Use at least ten kumquats for every cup (240 ml) of vodka. Cover the fruit with the drink and let it soak in a dark, airy place. Shake the mixture once a day. After a few days, the vodka will have a very light taste of kumquat. The flavor will become stronger after a week or two and even more intense if you leave the fruit to steep for several weeks or months.
If you like sweet drinks, add sugar to the mix. Use up to ¼ cup (25 g) of sugar for every cup (240 ml) of vodka
Step 6. Cook the kumquats
In the United States, kumquat season is close to the Thanksgiving holiday. So, Americans usually use the berry to give a tchan in the cranberry sauce typical of the date or to prepare chutneys and desserts.
- Slice one and a half cups (360 ml) of kumquat. Discard seeds and cable.
- In a covered pan, boil the fruits with ¼ cup (60 ml) of water until they soften.
- Add one of the following ingredients:
- 400 g of cranberry sauce;
- Or dried cherries, grated ginger, black pepper and cinnamon;
- Or ¾ to a cup (150g to 200g) of sugar to make candied kumquats.
- Cook uncovered ingredients for ten to 15 minutes, until chutney is slightly translucent. Add water when the mixture starts to dry.
Step 7. Freeze the shells to make cups
Cut some large kumquats in half horizontally. With a small teaspoon, remove the sour and juicy meat and use it to make smoothie, fruit salad or ice cream. Then put the empty shells in containers with lids and take them to the freezer. Use them to serve sorbet and other desserts.
Another option is to leave the meat in the kumquats. Dip the cut fruit tips in a mixture of egg whites and honey. Then dip them in another mixture of cinnamon and sugar. Freeze and serve as a gourmet dessert
Step 8. Ready
- There are several types of kumquat, each with a shape (round or oblong) and a color (yellow or orange). Meiwa fruits are the sweetest, while Marumi, Nagami and Hong Kong are progressively more sour.
- Most of the seeds are closer to the part where the flower used to be, on the opposite side of the cabin. Open the fruit from this side to remove most of the pits with one stab.
- Kumquats are usually born during the winter. If you find them at some other time of year, the fruits will likely be imported and will not have the same freshness or juiciness.