How to Eat a Kumquat

Choose ripe kumquats. Ripe kumquats have a bright orange or golden hue. Avoid green, unripe kumquats. The skin should look appealing and firm, without dark spots or signs of wilting.

Wash and dry the kumquats. No matter where you buy kumquats, always rinse their skin with clean water. Since the skin is edible, it’s essential to remove any pesticides or dirt. Use a paper towel to dry them after washing.

Gently roll the kumquats (optional). Some people believe that rolling or squeezing kumquats with your fingers enhances the sweetness of the skin and intensifies the citrus aroma.

Remove the seeds (optional). Kumquat seeds are not toxic but have a bitter taste, similar to orange seeds. If you find them unpleasant, cut the kumquat in half and remove the seeds. You can also spit them out while eating or chew them if you don’t mind the bitterness.

• Additionally, make sure to remove the green stem.

Enjoy the kumquat. Interestingly, kumquats have sweet skin and tangy flesh. Bite into one end to taste the skin. Once you experience the sourness of the inner juice, you can continue nibbling or pop the whole fruit into your mouth. If you can handle it, you’ll notice the unique blend of sweet and sour flavors.

• Some kumquat varieties are less sour or have thicker skin. If you try one and dislike it, look for another type or use it in cooking.
• If you dislike the sourness, squeeze out the juice and eat only the skin.

Store kumquats properly. Kumquats can last about 2 days at room temperature or up to 2 weeks when stored in an airtight container in the refrigerator. You can enjoy them chilled or at room temperature, depending on your preference.

Slice kumquats thinly and add them to salads. The vibrant flavor of kumquats pairs wonderfully with bitter or peppery greens like arugula or endive. Use a knife to cut kumquats into thin rounds. Remove the seeds and arrange a layer of kumquat slices on top of the salad for a colorful presentation.

Make kumquat jam. Kumquat jam is sweeter and less bitter than traditional jams. The process is similar to making most other types of jam.

• Since kumquat seeds contain pectin, you can boil them with the fruit to thicken the jam. Keep the seeds in a thin cloth bag while boiling to prevent them from mixing into the jam.

Prepare salted kumquats. The salting process takes at least 3 days, but the result is uniquely flavorful. This special recipe preserves the natural sweetness of kumquats.

Incorporate kumquats into meat dishes. The acidity in kumquats enhances the flavor of lamb and poultry. Add kumquats to the dish about 30 minutes before finishing the braising or stewing process. Seafood also pairs well with kumquats, but only when not marinated. Add kumquats as a garnish or incorporate them into sauces after cooking.

Infuse vodka with kumquats. Wash the kumquats and cut them in half – you’ll need at least 10 for every cup (240ml) of vodka. Add the kumquats to the vodka, seal the container, and store it in a cool place. Shake daily. The vodka will develop a mild kumquat flavor after a few days, a stronger taste after one or two weeks, and will continue to deepen over several weeks or months.

• If you prefer a sweeter drink, add a bit of sugar, about 25g per 240ml of vodka.

Stew kumquats. In the U.S., kumquats are first in season around Thanksgiving. Take advantage of this timing to enhance traditional cranberry sauce or create chutneys and desserts:

• Slice 1.5 cups of kumquats. Remove seeds and stems.
• Simmer the kumquats in a covered pot with 60ml of water until they soften.
• Then, add one of the following:
  • A can of cranberry sauce
  • Or dried cherries, grated ginger, black pepper, and cinnamon.
  • Or 150-200g of sugar to make candied kumquats.
• Uncover the pot and simmer for 10-15 minutes until the chutney thickens slightly. Add water if the mixture becomes too dry.

Freeze kumquat peels to create edible cups. Cut large kumquats horizontally. Scoop out the juicy, tangy flesh using a small spoon or grapefruit spoon and add it to smoothies, salads, or ice cream. Freeze the hollowed peels in an airtight container to use for sorbet or other desserts.

• Alternatively, halve the kumquats. Dip the rounded end into a mixture of whipped egg white and honey, then coat with coarse sugar and cinnamon. Freeze and enjoy as a unique dessert.

• There are many kumquat varieties, differing in shape (round or oblong) and color (yellow or orange). The Meiwa variety is the sweetest, while Marumi, Nagami, and Hong Kong are much tangier.
• Most seeds are located near the bottom, opposite the stem. Cutting off this end makes it easier to remove the seeds with the tip of a knife.
• Winter is kumquat season. If you see kumquats sold at other times of the year, they are likely imported and may not be as fresh or juicy.

• Knife (optional)
• Water for washing kumquats
• Kumquats
• Sugar (optional)