FoodFood InformationFruitCitrus
Kumquats are attractive miniature citrus fruits that are shaped like
olives. They are highly prized in the Orient, where they have been cultivated
for thousands of years. In the United States they are grown on a limited
scale in Florida and California.
The fruit is quite tart and has many seeds. Its skin, like the skin of all
citrus fruits, has a sharp, alcoholic flavor. Some people enjoy eating raw
kumquats, skin and all, but most of those sold in North America are used
for decorative purposes.
When used to make marmalade, the end product tastes very much like the English-style
marmalades that are made with the bitter Seville orange. Kumquats are often
glazed and candied with sugar and sold as a dried fruit. They are at their
flavor best when boiled in a sugar syrup and used as a garnish for meat
and poultry dishes, especially roast duckling. In Oriental neighborhoods,
fresh kumquats, with their green leaves still attached, are a traditional
New Year's gift.
When choosing kumquats, select those that are firm and have high color.
If the fruit is orange in color, store in the refrigerator; if it is greenish
in color, don't make the purchase. The peak of season is from December to
May.
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