Kumquats: A Good Place to Start

An introduction to kumquats seems like the best place to start. Yes, kumquats, the adorable little bright orange oval fruit that some people shy away from simply because they don't understand this little fairy goddess of nature.

To give you a little background: kumquats are a native to South Asia and the Asia Pacific. The earliest historical reference to kumquats appears in Chinese literature in the 12th century. Kumquats were introduced to Europe in 1846 by Robert Fortune who was a specimen collector for the London Horticultural Society. Shortly after that, they came to North America.

Photo by Carl Kravats

We grow the oval kumquats or the Nagami kumquat. I love to pop them in my mouth right off the tree. I usually eat the entire fruit which is about the size of a medium to large olive. The rind is sweet and the juicy center is sour and salty.

Kumquats are commonly used in jellies, jams, preserves and conserves. Savvy bartenders use them as a garnish to martinis instead of olives, and a kumquat liqueur is made by adding kumquats and sugar to gin or vodka to impart its unique sweet-tart flavor. After about three months the brew is ready to serve. Kumquats are more common in desserts in Europe than in the US. They give chefs a great way to show off their culinary talents.

As you can see, I'm an enthusiastic advocate for kumquats, and hope you are willing to try them if you already haven't.

 Photo by Carl Kravats