Sweet and Sour Kumquats and Oh-So-Good

What is soft on the outside, inside and sour, and delicious together? The answer is kumquats - bright and beautiful small type of citrus fruit that look like miniature oranges, but has its own unique flavor.

Kumquats (also sometimes spelled kumquats) originate in China, where they are a symbol of prosperity which is traditionally exchanged Lunar New Year. There is even a certain amount of disagreement about whether kumquats are members of the citrus family; some botanists rank as members of the family Fortunella (fruit group named after horticulturalist Robert Fortune, who introduced in Europe).

But no matter how they are classified, kumquats have a taste and texture itself. Unlike oranges, which are inedible hull which must be removed to reach the fresh meat, kumquats are eaten whole, shell and all. The bark is very soft and delicate, while the flesh of the fruit is typically spicy and sour mouth-puckeringly, so that every bite of a kumquat is a flavor combination that is truly unique.

The type of kumquat most readily available in the United States is the Nagami strain that is grown in warm climates like Florida and California. The kumquat season is late winter until spring, so expect to see from December to June Look for fruits that have a bright orange color and a smooth, shiny shell that is free of bruises. Kumquats can be stored refrigerated for up to two weeks.

Using kumquats

The most traditional way to enjoy kumquats is all eating, either chilled or at room temperature. But his intense acidity makes it an excellent candidate for use in a wide variety of dishes, sweet and savory.

Sliced ​​or chopped raw, they make an interesting addition to salads. Kumquats may also be used in savory spices such as chutney.

Load disqus comments

0 komentar