Kumquats: Now Hitting Markets Near You! | Wednesday’s In the Know

Kumquats, part of the citrus family, pack quite a powerful citrusy “punch.” The kind where your mouth puckers and eyes squint. The kind where you question whether you were supposed to eat them raw, peel and all, but realize the sensation–however strong–is quite delicious and you may just want another. Introducing, kumquats.

History:

• Originally from China, kumquats have been cultivated in other Asian countries and throughout the world. In the US, most kumquats are grown in California, Florida, and Texas. The two most common varieties are the oval Nagami kumquats and the round, slightly sweeter Marumi kumquats. – TheKitchn.Com

The Skinny:

• The fruits may be small, but they pack quite a punch. Eaten peel and all, kumquats are sweet on the outside and piercingly tart on the inside. They can be eaten raw (try them in salads), candied, made into jams and relishes, added to drinks, and cooked.
• Cooking kumquats mellows the acidity a bit, and they can brighten up savory tofu, meat, and seafood dishes.
• They also work particularly well in dishes with rich spices like ginger, cinnamon, or star anise. – TheKitchn.Com. And, Melissa’s Produce even recommends trying them in frostings, candied, or used in preserves, stuffings, cakes, and muffins.

 Shopping For:

• When shopping, choose fruits that are bright orange, firm, and fragrant. Store kumquats at room temperature for a few days or in a bag in the refrigerator for up to a couple of weeks. – TheKitchn.Com

 Eating Kumquats:

1. Make sure they are ripe! Ripe kumquats range from bright orange to yellow-orange. Stay away from greenish, unripe fruits. The skin should be nice and firm, free of blemishes or shriveled areas. – WikiHow.com
2.  Thoroughly Wash: No matter where you got the kumquat, rub the peel under cool, running water. Since the peel is edible, you don't want any traces of pesticides or dirt on the surface. Pat the fruit dry with a paper towel. – WikiHow.com
3. Rub or Roll the Kumquat: Some say that rubbing or squeezing the fruit between your fingers helps it release the sweet, citrus-like scent of the rind. – WikiHow.com
4. Remove the Seeds: The seeds are not poisonous, but they have the same bitter taste as orange seeds. If you're feeling dainty, slice the kumquat in half and pluck out the seeds. You can easily spit the seeds out as you eat instead, or even chew them up if you don't mind the flavor.
5. Enjoy! Unusually, kumquats have a sweet rind and sour flesh. Nibble the end of the kumquat to taste the rind first. Once you encounter the mouth-puckering juice, you can either keep nibbling cautiously, or pop the whole fruit in your mouth. If you can stand it, the explosive wedding ceremony between tart and sweet is unique in the fruit world.

• Some kumquat species are less sour than others, or have a thicker peel. If the flavor doesn't impress you, try to find a different type, or use the fruits in cooking.
•  If you hate the sour taste, squeeze out the juice and eat the peel by itself. – WikiHow.com

Health Benefits:

• Stimulates immune system
• Aids in weight loss
• Helps to enhance energy level
• Aids in preventing diabetes

 Nutrition: 

• Vitamin C: 73%
• Dietary Fibers: 28%
• Iron: 4%
• Calcium: 6%

Season:

• Given today is the first of February, I thought the timing couldn’t be more perfect! Kumquats are at their prime starting in February but may be tricky to find unless you live in a citrus state. However hard they may be to find at your local farmer’s market, make sure you keep an eye for them at your local grocery store or check our Melissa’s Produce for direct shipment!

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Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!