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.
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.
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.
• Candied Kumquats, from Chez Pim
• Kumquat and Pinenut Lamb Stew, Little Polenta Cake, from Chocolate & Zucchini
• Kumquat Salsa, from Simply Recipes
• Kumquat Tea, from White on Rice Couple
• Kumquat Vanilla Marmalade, from Lelo in Nopo
• Nutty Pear Kumquat Chutney, from Cooking from A to Z