Kumquat

The kumquat is a small citrus fruit that’s eaten skin and all. The peel is sweet and fragrant, while the flesh is bright and tart—together they create an intense, beautifully balanced citrus bite.

Latin name: Citrus japonica
Origin: East Asia

Description

Kumquats are small and oval or round, with a thin, glossy skin. Unlike many citrus fruits, the peel is mild and sweet, while the juice and flesh are more sharply acidic. That contrast is exactly what makes them so appealing when eaten whole. There are several cultivars with subtle differences in shape and flavour.

In the kitchen

Slice kumquats into salads, serve them on a cheeseboard, or use them as a bright topping for yoghurt and desserts. They’re also popular for marmalade, chutney and syrups, and work well in dishes with a sweet-and-sour edge. Briefly candied, they look gorgeous on cakes or as a garnish for cocktails and mocktails. They pair nicely with almond, pistachio, dark chocolate, vanilla, honey, ginger, chilli and fresh herbs like mint. The season is often in winter.

Storage & preparation

Store kumquats somewhere cool to keep them firm. Always wash the peel well, as you usually eat the fruit whole. Remove any pips by halving or slicing. For a softer, gentler flavour, blanch them briefly or let them sit with a little sugar or honey.