Kumquat

What Is Kumquat?

Kumquat (Citrus japonica) is a citrus species native to China with one of the smallest fruits among citrus. In Turkey it is grown mostly in the Finike district of Antalya and is known as "Finike kumquat."

About the size of a fingertip, this oval fruit's sweet, thin skin and tart flesh are eaten together, raw, without peeling. This is the feature that most distinguishes it from other citrus.

Nutritional Value of Kumquat

Since kumquat is eaten with its skin on, its fiber value is higher compared to other citrus; 100 grams contains about 71 kcal of energy, 6.5 g of fiber, and 43.9 mg of vitamin C. It is also notable for its calcium content.

What Are the Benefits of Kumquat?

With its high fiber and vitamin C content, kumquat is one of the fruits that can be considered part of a balanced diet. Eating it with its skin allows for more fiber intake compared to other citrus.

This information is general; kumquat is a food, not a substitute for medical treatment.

How Do You Choose Kumquat?

Fresh kumquat has a glossy orange skin and is firm and fairly heavy; a wrinkled or soft skin is a sign of staleness.

• The skin should be glossy orange and smooth.
• The fruit should feel firm in hand, not overly soft to pressure.
• A green, fresh-looking stem indicates a recent harvest.

How Do You Store Kumquat?

Kumquat stays fresh in the refrigerator for 2–3 weeks; at room temperature it keeps for a few days. For long-term storage it can be turned into jam or candied.

Using Kumquat in Cooking

Kumquat is most often eaten raw with its skin on; it is also made into jam, candy, and pickles. It is used thinly sliced as a garnish for salads and desserts as well.

How Do You Make Kumquat Jam?

Kumquats, cut in half and with their seeds removed, are simmered over low heat with sugar and a little water until thickened; the resulting jam is used at breakfast.

How Do You Make Candied Kumquat?

Boiled kumquats are cooked in sugar syrup, then dried and coated in powdered sugar to make a classic winter candy.

Which Recipes Use Kumquat?

Kumquat is used in kumquat jam, candy, pickles, and as a salad garnish. It is also favored whole or sliced for dessert and cake decoration.

Frequently Asked Questions

Is kumquat eaten with its skin on?

Yes, kumquat's most distinctive feature is that its sweet, thin skin is eaten unpeeled together with its tart flesh. This is what sets it apart from other citrus.

Where does kumquat grow?

In Turkey it is grown mostly in the Finike district of Antalya, known as "Finike kumquat." It is harvested in the winter months (November–February).

Is kumquat's seed edible?

Kumquat seeds have a bitter taste and are generally spat out; swallowing a small amount is not harmful but is not preferred.

How is kumquat stored?

It stays fresh in the refrigerator for 2–3 weeks. For longer storage, turning it into jam or candy is the most common method.

What is the difference between kumquat and mandarin?

Kumquat is much smaller, oval, and eaten with its skin on; mandarin is larger, round, and eaten with its skin peeled. Kumquat's skin is sweet and its flesh tart; with mandarin this is generally the reverse.