The mirror image of an orange, but then much smaller: the kumquat. It is one of the less well known but certainly not less tasty family members of the citrus family. With a vibrant orange skin just like the ordinary orange. But with an important difference. You can enjoy kumquats skin and all! Kumquats create an exciting combination on the tongue: first the sweetness of the skin, followed by the slightly tangy, spicy orange flavour.
Their miniature size (a kumquat is no bigger than 3-4 centimetres) makes the mini orange a great fruit snack. High time that the kumquat gained even more fans in the kitchen. It's no stranger to many - but then as an ornamental plant!
Recipes with kumquats
This fruit has so much more to offer than just your daily dose of vitamin C. It makes an unexpected topping on a cranberry turban cake. Or add to a salad for a surprising combination with avocado. Or let the bartender bring a new twist to a gin and tonic with a kumquat!
There's no need to peel the kumquat because the skin is edible and in fact nice and sweet. If you need the fruit for a dish, you can easily slice it.
How to use kumquats in the kitchen?
- In salads
- As a snack
- In drinks
Kumquats will keep well for a few days in the fridge.
Nutritional values per 100 grams
You can safely put the kumquat on the shopping list more often. The fruit is rich in vitamin C. Quite a few positive characteristics are attributed to this vitamin. This one, for example: vitamin C is an anti-oxidant, which means that it helps to protect the body cells against external influences.
Where do kumquats come from?
EAT ME kumquats come from Spain, South Africa and Israel. It has an extremely unusual growth habit. Fruit can appear on one and the same tree in three different stages: as blossom, as green fruit and as ripe kumquats. The fruits take on their familiar orange colour when they are ripe. The first fruits can be harvested after 3 years. They are picked by hand: one by one.