Origins in East Asia, kumquat is native to China, Japan, Korea, and Taiwan, which also has the traditional Chinese medicine values for treating sore throats and coughs.
With a bright golden orange color, kumquat has a comparable size and shape to a cherry tomato, both oval and slightly bigger than the thumb.
Kumquats have a light golden-yellow smooth shiny outer layer like all other citruses. The outer layer provides a sweet citrus flavor. Whereas, on the inside has an immense sourness sting with a paper-thin layer separating the tanginess from the sweet fragrance of this fruit.
Kumquat's harvest seasons are from mid-December through April. When the kumquats are riped and ready to be picked, they will have an orangish color from the outer layer and can last for a few days at room temperature. To store longer, kept kumquats in a sealed container in the fridge to last up to two weeks.
Kumquats help in the digestion system, glowing skin, and encourages hair growth. They include anti-aging and anti-inflammatory properties also improving bone density and protection against scurvy. Not only this, but they are high in vitamin C, A, cholesterol-free, low in fat and sodium, Kumqurats make a great medicine with remarkable health benefits.
Kumquat Recipes
With kumquat's unique tastes, aroma with the pluses of numerous health benefits, there are many kumquat recipes. Below are two recipes for marmalade and winter salad with fresh kumquats.
Kumquat and Pineapple Chutney
“When kumquats are in season, I love creating a kumquat marmalade. I slice them thinly then cook them down with tangerine juice, and it makes a perfect spread!”
Author: Jean-Georges Vongerichten
Cook Time: 10 min
Storing: The chutney can be refrigerated for up to 1 week
Serve With: Pork or veal chops, duck breasts, cold leftover roasts, cheese plates, country terrines
PREPARE
1 rounded cup kumquats (5 ounces)
1 cup finely diced peeled pineapple ( 1/4 pound)
3 tablespoons fresh lemon juice
3 tablespoons light brown sugar
2 tablespoons fresh orange juice
2 tablespoons Madeira
INSTRUCTIONS
In a small saucepan of boiling water, blanch the kumquats for 1 minute. Drain and repeat 3 times. Halve each kumquat and squeeze out any juice; discard the pulp and seeds. Finely dice the skin.
In the same saucepan, combine the diced kumquats with the pineapple, lemon juice, brown sugar, orange juice, kumquat juice, and Madeira and bring to a boil. Simmer the chutney over moderate heat, stirring occasionally, until thickened, about 8 minutes.
For more information about this recipe please visit: https://www.foodandwine.com/chefs/how-to-cook-kumquats-chefs
Winter Chicory Salad with Kumquats and Date Dressing'
Author: Traci Des Jardins
Cook Time: 5 min
Description: At Jardinière in San Francisco, chef-owner Traci Des Jardins is constantly looking for dishes with a balance of sweet, acid, and salt. This recipe hits all those notes for a crunchy, salty, sweet, bitter winter salad. A mix of young chicories, like endive, frisée, and radicchio, make for a blast of color welcome during colder months.
PREPARE
1/2 cup extra-virgin olive oil
3 tablespoons sherry vinegar
3 tablespoons fresh orange juice
1 tablespoon finely chopped shallot
2 cups kumquats, sliced into 1/8-inch rounds, seeds removed, divided
1/2 cup dried pitted dates, thinly sliced, divided
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 Belgian endive leaves, sliced (about 1 cup)
2 cups bright yellow frisée leaves (from 1 large head, use yellow leaves only)
2 cups packed fresh arugula
1 cup packed fresh mizuna
1 cup sliced Treviso or Chioggia radicchio
1/2 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon fresh mint leaves, cut into thin strips
1/2 cup toasted salted pistachios
4 ounces aged pecorino Romano cheese, shaved with a Y-shaped vegetable peeler (about 2 cups)
INSTRUCTIONS
Whisk together olive oil, sherry vinegar, orange juice, shallot, 1 tablespoon kumquats, and 1 tablespoon dates until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place remaining kumquats and dates in a large bowl. Reserve and set aside 6 tablespoons vinaigrette. Drizzle the remaining vinaigrette over the kumquat mixture, and, using your hands, pull dates apart into individual slices. Add endive, frisée, arugula, mizuna, radicchio, parsley, and mint; gently toss to coat. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
To serve, divide salad evenly among 6 plates; drizzle 1 tablespoon of the reserved vinaigrette over top and around each salad. Garnish with pistachios and shaved pecorino Romano.