gaiaworld.top

Lemons, limes, oranges, grapefruits, and mandarins tend to get top billing in the classic supermarket cast of citrus fruits. But we’re sweet on the new kids on the block that have been popular in Asia for centuries, and are now making waves stateside in everything from salad dressings to mixed drinks to fruit salads. First, yuzu started getting more buzz, and now kumquats seem to be popping up in grocery stores and on restaurant menus from coast to coast.

If you’re curious about how to eat kumquats and are wondering, “what are kumquats, anyway?” read on for your complete guide to this healthy, versatile, and vibrant fruit.

Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager

What are Kumquats?

Kumquats (Citrus japonica) are native to China, where their name means “golden orange.” They’re a member of a citrus family and resemble small, orange-colored grapes or olives—although the options for how to eat kumquats are quite different from either of those produce items and varies from how you might enjoy oranges or clementines.

“There are a few different varieties of kumquats,” explains Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager. Two of the most common include Nagami (tart and oblong) and Meiwa (sweeter and more round). “They smell bright and citrusy, and taste tart with sweet undertones.”

Kumquats have been combined with other citrus to form fusion fruits, of sorts, including limequats (a cross between key limes and kumquats) and mandarinquats (mandarin oranges meet kumquats).

Like other forms of citrus, kumquats offer a potent dose of vitamin C. You can score more than half of your daily dose of the immune system-supporting vitamin in just 6 kumquats. They’re also rich in gut-friendly fiber, with 7 ½ grams in that same 6-kumquat serving.

Unlike most other citrus varieties, the entire fruit is edible. Most of the sugar is concentrated in the pith-free skins of kumquats. If you find kumquat flesh and juice to be a bit too sour, try it in tart in tandem with the sweeter skin. Think of them like nature’s version of Sour Patch Kids; sweet on the outside and lip-puckering in the center.

As we mentioned, kumquats were originally (and still are) grown in China. They’re also now grown in many other parts of the world, including a handful of warmer U.S. states like California and Florida. Stateside, kumquats are typically in season January through May. Check for kumquats in supermarkets, gourmet food stores, Asian grocery stores, and online via retailers like Melisssa’s Produce.

How to Eat Kumquats

After investing in a container of kumquats, it’s time to enjoy the fruits of your labor (of either shopping for or growing them!).

Store kumquats in your refrigerator’s crisper drawer for up to 2 weeks. Rather than washing the fruit right after you bring it home, “clean kumquats and all citrus fruits just prior to consuming them so that excess moisture on the skin of the fruit doesn’t promote mold or bacterial growth,” Brekke suggests.

Skip the specialty produce washes and simply wash fresh kumquats under cool running water. Then feel free to dive in and eat it whole; yes, skin and seeds included.

“Kumquats typically don’t have too many seeds to contend with, so feel free to eat them as you go,” Brekke says.

Test Kitchen Tip: Try eating kumquats at or near temperature, rather than fresh from the fridge. The flavors often feel more balanced and complex when eaten at room temp. That being said, there’s absolutely nothing wrong with eating a chilled kumquat.

Besides consuming the skin, there are three ways to promote a sweeter kumquat experience:

Roll each kumquat gently between your clean thumb and pointer fingers. “This helps express the aromatic and flavorful essential oils that lie in the skins, leading to what some say is a sweeter and less bitter eating experience,” Brekke says.
Chew longer. The more you chew, the sweeter kumquats seem to taste.
Remove some or all of the seeds. If your kumquats are particularly seedy, you may notice a more bitter flavor, according to Brekke. If you find this unpleasant, take a bite or slice ¼-inch off one end, remove and discard the seeds, and enjoy the rest.

Kumquats make for a terrific snack as-is, but to celebrate—rather than hide—the tart, citrusy flavors, many cooks, bakers, and mixologists like to transform them into candied kumquats or feature the fresh fruit in: