Kumquats
Kumquats are small Asian citrus fruits that can be eaten whole, skin and seeds included, and have a sharp slightly bitter flavour. The skin is a little sweeter giving a good contrast of flavour and texture. Kumquats are good in salads and can pair well with fatty meats such as pork or duck, as well as fish. They are also commonly used to make preserves such as marmalades and chutneys, can be candied and added to drinks, put into cakes or served with ice cream. Many cooks also choose to use kumquats to make a compote to be served with yogurt.
Cooking kumquats breaks down their acids which mellows out the tartness and enhances the sweetness. When cooked the skins of kumquats become soft giving a marmalade like texture.
Preparation
Kumquats can be eaten whole, including the skin and seeds. You might like to cut them up when using them raw as they are quite sharp.
Kumquats can be candied, made into a marmalade, pickled, roasted or turned into a sauce or dressing, making them a versatile ingredient.
Frequently Asked Questions
Can you eat kumquats raw?
Yes, kumquats are fine to eat raw, skin and seeds included.
Nutrition
Storage Tips
Kumquats can be stored at room temperature for a few days, but will last 1-2 weeks if refrigerated.
If you want to keep them long term, kumquats can be candied (cooked in a sugar syrup), made into a marmalade or pickled.
Flavor Pairings
Both olives and kumquats have a bold flavour, but can work in Mediterranean salads, you might prefer roasting them to mellow out their flavour first.
Like most citrus fruits, kumquats add brightness to salmon. Just be careful not to overpower the salmon.