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5 Things You Probably Didn't Know About Kumquats

FitSugar — Mon, 21 Jul 2008 10:00:00 PDT

I've always been a fan of fruit, but there's something about kumquats that used to weird me out. I've come around and maybe these five facts will help you come to enjoy a kumquat as well.

These fruits can be eaten skin and all, so look for organic kumquats, and wash them thoroughly before eating. They are like reverse oranges - the peel is sweet, and the pulp inside is sour. When you eat them together, you get a unique sweet and sour flavor. The seeds are small so either swallow them whole, or spit them out.
If you devoured eight kumquats, that would be 100 calories, 24g of carbs, 10g of fiber (wow!), and 2g of protein. Slice them thinly and add them to your salads for extra fiber and zesty flavor.
Kumquats were originally considered to be part of the Citrus family, but in 1915, they were given their very own genus, Fortunella. So technically, even though they look like oranges, they're not actually citrus fruits.

For more fun facts

Kumquats aren't just eaten raw. They can be pickled, candied, made into relish or marmalade, used in desserts, or added to meats
You can find hybrid fruits such as limequats, mandarinquats, and orangequats. I bet those would be great in mixed drinks.

Fit's Tips: Look for round or oval shaped kumquats that are firm, not soft. The skin should be evenly colored. Store them in a plastic bag in the fridge for up to two weeks.

Are you fan of the kumquat? Check out this little dude eating tasting this fruit for the first time. Tell me your reaction to kumquats in the comments section below.

Source

Happy Hour: Kumquat Champagne Cocktail

YumSugar — Mon, 14 May 2007 15:28:53 PDT

One of my new favorite past-times is to head down to the farmer's market grab a bunch of tasty produce and relax in the sun at the Hog Island Oyster Company for a few oysters and a cool glass of bubbly. However, this weekend I had to get home to whip up some snacks for a friend's potluck birthday picnic, so there was no time for the bubbly. Not wanting to break my new tradition, I decided to have a glass that afternoon instead. While at the market I picked up a bunch of delicious kumquats and figured they'd make a great addition to the bubbly. While looking for a bit of inspiration, I came across this recipe for a Kumquat Champagne cocktail and knew it was the right recipe for me. To check it out,

Kumquat Champagne Cocktail
From The Surreal Gourmet

10 kumquats - 8 whole, 2 sliced
3 oz Cointreau
3 tbsp sugar
1 bottle champagne

Combine whole kumquats, Cointreau and sugar in a bowl. Use a blunt instrument to smash the kumquats and blend with the other ingredients. Let sit for 30 minutes. Strain off the solids and pour one ounce of liquid into each champagne flute. Top with champagne and garnish with a kumquat slice.

Print recipe with images | without images

Definition: Kumquat

YumSugar — Fri, 16 Feb 2007 03:33:33 PST

kumquat
A small, oval, orange citrus fruit. The entire fruit (skin and flesh) is eaten, the skin is quite sweet and the inside is rather bitter. Many people actually eat the skin and discard the inside. You'll find kumquats sliced or zested raw over salads or as garnish, but you're more likely to find them candied, preserved or in marmalades.

In Season: Kumquats

Mandy Harris — Mon, 21 Mar 2011 05:01:29 PDT

March is such an interesting time of year for seasonal eating: Fall and Winter fruits and veggies are still hanging around the markets, and fresh Spring produce is making an appearance as well. Soon you'll be stocking up on asparagus, artichokes, and strawberries, but consider taking advantage of the last vestiges of the colder season while you still can with tiny, sweet-tart kumquats.The diminutive fruit is in season from January through April, and although it resembles a miniature orange, it may not be a citrus fruit at all - the jury is still out, but some scientists believe it belongs in its own genus, called Fortunella. A kumquat's flavor is almost like an inside-out tangerine; the edible rind is surprisingly sweet and mild, while the flesh is mouth-puckeringly tart. To maintain their sweet/tart balance, kumquats are typically used whole. A few ways to enjoy them, when you read more.

Happy Hour: Kumquat Fizz

Susannah Chen — Mon, 28 Mar 2011 13:52:29 PDT

Kumquats are in season now through April, and while they're at their peak a little longer, I'm stocking up to use them in everything from salads to marmalades. My current favorite application? In a cocktail.

To make this effervescent drink, muddle the kumquats to release their juices and aromatic oils. You'll find that the brightness from the citrus marries well with ginger syrup, which delivers a clean sweetness and another dimension of flavor.

Each sip is so pleasing that you'll be on your second glass before you know it! For the recipe, read ahead.

Quick Tip: Add Citrus to Winter Bouquets

Elka Karl — Wed, 01 Feb 2012 16:08:59 PST

In many regions of the country, finding a wide variety of beautiful blooms in the Winter months is sometimes challenging. Instead of sticking with the same mix of roses or carnations, fill out your bouquets with a variety of your favorite citrus instead. I particularly love the look of these gorgeous arrangements spotted on The FlowerSchool's blog.

Head to green markets, farmers markets, or Asian groceries to find citrus still on the branch or displaying leaves. Kumquats, pictured in the bottom right photo, are a wonderful addition to bouquets, given their smaller size. Mandarins, satsumas, and blood oranges would also all add drama to a bouquet. In lieu of branches, use bamboo skewers to suspend the oranges within a bouquet, filling in the area around them with fuller flowers that camouflage the skewers. Think ranunculus, roses, or mums - showy blooms that take up a lot of volume.

Have You Ever Created a String Garden?

Elka Karl — Fri, 03 Jun 2011 06:00:56 PDT

String gardens are essentially plants that are contained within a ball of peat moss and bonsai soil, and then wrapped in twine and moss. Plants used range from wheat grass to hydrangeas to kumquat trees and beyond. Hung from a ceiling of a room or outdoors along a trellis, they're surprising little treasures. While you can buy them at Pompon in Amsterdam (I spied this one at a pop-up shop in a chic boutique district), you can also make them yourself, too. There are plenty of great tutorials online, including this one from Design Sponge. Tell me, have you tried to create a string garden yet?

Would Grace Kelly Like Gucci's Newest Fragrance?

Miriam Lacey — Tue, 12 Apr 2011 07:30:00 PDT

Creed Fleurissimo has always been known as the fragrance created for Grace Kelly to wear at her royal wedding, but it's not the only scent inspired by the late princess. In 1966, Gucci designed the Flora scarf for Grace, and in 2009 Gucci came out with a same-name fragrance inspired by the woman and the fabric. I recently tried the newest member of the Flora fragrance family, Flora Eau Fraîche, which will be in stores stateside mid-April. So does the scent stand up to Grace's legacy? Find out when you read more.

Goldenberries: The Next Superfood?

Anna Monette Roberts — Wed, 28 Sep 2011 03:09:27 PDT

Orange-toned goldenberries, also known as gooseberries or Incan berries, have been cultivated in South America for centuries and revered for their health benefits and mouth-puckering sweet and sour flavor. A handful of goldenberries provides a hefty dosage of antioxidants, and in traditional folk medicine practices, goldenberries are believed to help maintain a healthy weight, ward off disease, and improve organ function.

Goldenberries contain anti-inflammatory bioflavonoids and are also a good source of vitamins A (great for eye health!) and C. Unlike more common dried fruits, packaged versions of this trending superfood often contain no added sugars or preservatives, which means you aren't loading up on unnecessary calories and chemicals. The wrinkly, thick-skinned exterior contains a seedy, chewy interior that bursts with tart, citrusy flavor, similar to a kumquat. See how to prepare and eat goldenberries.

6 Things You May Not Know About Rachael Ray

Katie Sweeney — Mon, 28 Feb 2011 11:20:47 PST

Over the weekend at the Food Network's South Beach Wine and Food Festival, I attended a packed demo led by Rachael Ray. The self-proclaimed "burger and taco girl" sipped a kumquat margarita while she made fish tacos and a French bistro-inspired burger in a slinky black dress. Instead of focusing on teaching the crowd how to cook, Ray declared that "we're going to have a nice chat," and invited people to stand up and ask her questions. The result was an interesting look at Rachael Ray, the person, rather than Rachael Ray, the mega culinary personality. I learned some fun things about her - including what her next project with Food Network is! - so to find out about it, keep reading.