What are kumquats?
Part of our Ultimate Guide to Fruits and Vegetables. Click to see more answers to your questions.
Kumquats are a type of small, oval-shaped citrus fruit that are typically eaten whole, including the peel. They are native to Asia, but are now grown in many parts of the world, including the United States, Europe, and Australia. Kumquats arebright orange or yellow-orange in color and usually about the size of a grape or cherry, about 1-2 inches (2.5-5 cm) in length. They have a sweet-tart flavor that is somewhat similar to that of an orange, but with a distinctive bitterness from the peel. The flesh of the fruit is juicy and contains several small seeds, which can be eaten or removed depending on personal preference.
The fruit is typically grown on small trees or bushes that can reach up to 10 feet (3 meters) tall. The trees are often planted in well-draining soil in warm, sunny locations. Kumquats are hardy trees that can tolerate a range of soil types and growing conditions, but they do require regular watering and occasional fertilization to produce healthy fruit.
Kumquats are harvested by hand, usually in the winter months when the fruit is fully ripe. The fruit is carefully picked from the tree to avoid damaging the delicate skin, and is often sorted by size and quality before being sold or used in recipes. Kumquats can be stored at room temperature for several days, or in the refrigerator for up to two weeks.
They are often used in recipes for marmalades, jams, and other preserves, and can also be eaten fresh or used as a garnish for cocktails or other dishes. To make Kumquat Marmalade:
Ingredients:
- 1 pound kumquats, sliced thinly
- 1 cup granulated sugar
- 1 cup water
- 1/4 teaspoon salt
Directions:
- Wash the kumquats and slice them thinly, discarding any seeds.
- In a large pot, combine the kumquats, sugar, water, and salt. Stir well to combine.
- Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for about 45 minutes, stirring occasionally, until the mixture has thickened and the kumquats are very soft.
- Remove the pot from the heat and let the marmalade cool for 10-15 minutes.
- Transfer the marmalade to sterilized jars and let it cool completely before sealing and storing in the refrigerator.
- Serve the kumquat marmalade on toast, with cheese and crackers, or as a condiment for meat dishes. Enjoy!
Note: This recipe can be easily doubled or halved, depending on how much marmalade you want to make. You can also add other ingredients, such as ginger, cinnamon, or vanilla extract, to customize the flavor of your marmalade.
