Kumquats - The Little Golden Oranges

Kumquats are part of Citrus family, which includes limes, oranges and lemons. It's flesh is edible and has a close resemblance to an orange but its smaller and has an oval shape. It can be eaten deliciously as raw, preserves, jelly and marmalade. It originated in China dating to the 12th century where it is mostly cultivated. They were introduced to Europe in 1846 by Robert Fortune.

A Handful of Kumquats

Photo by kittyfantastico

Kumquats are slow growing trees, shrubs or short trees from 2.4 to 4.5 meters (8 to 15 ft. tall) bearing small thorns. It can be cultivated in China, Taiwan, Southeast Asia, Japan, the Middle East, Europe (particularly in Greece and in Southern United States (preferably in Florida).

*An average kumquat tree produces 80 to 100 fruits per year. That's a lot. Amazing!

Photo credit Exotic Fruit box

• Kumquats are thought to be native to China. They are mentioned in Chinese literature as far back as the 12th century.
• Look for kumquats with golden-yellow to reddish-orange skin. Avoid citrus with signs of decay.
• Kumquat means gold orange in Chinese.
• The most cultivated variety of kumquat in the United States is the Nagami variety. The Nagami kumquat is an oblong shape that can be up to 1¾ inches long. It is available from November to March from Florida and Southern California.
• The name kumquat, which derives from Cantonese, gam gwat, Just the thought of the fruit brings out the worst of puns in me: kumquat may (come what may).
• The ripe Kumquat/Cumquat symbolizes prosperity in Chinese.

Which Kumquat Recipe is your favorite in the list?

INGREDIENTS:

4 quarts kumquats

3 cups water

3 cups sugar

DIRECTIONS:

1. Boil sugar and water for 10 minutes in a container to create a syrup.

2. Prepare Kumquats: with a sharp knife cut slits (1/2 inch deep) at right angles on the blossom end.

3. In a second container, cook the kumquats slowly in water about 10 minutes or until tender.

4. Drain and add to prepared syrup.

5. Add drained kumquats, simmer for 20 minutes (covered) and allow to cool (covered). Kumquats should be translucent.

Recipe Courtesy of Kumquat Growers

Kumquats are perfect for mojitos, juices and cocktail drinks. Enjoy these simple Kumquat Mojito Recipes.

Ingredients

2 Kumquats cut into halves

6 mint leaves

1 ounce calamansi concentrate, thawed

1 1/2 ounces light rum

Club soda

Lime wedges

How To Do:

In a highball glass, muddle the kumquats, mint and calamansi concentrate (or the fruit juices and simple syrup). Fill with ice. Add the rum and a little soda. Pour into a shaker, shake well and strain back into the glass. Squeeze the lime wedges in the drink and drop in the glass. Finish with a splash of soda.

*Calamansi concentrate can be found at Philippine markets.

Note: To make simple syrup, boil 1/2 cup of water with 1/2 cup of sugar over medium heat until the sugar dissolves, about 1 minute. This will make a little more than 1/2 cup.

Recipe Courtesy of Los Angeles Times

Hot or Cold?

Ingredients

10 kumquats

Honey or rock sugar (optional)

Method

1. Wash kumquats well - do not peel.

2. Slice in half.

3. Squeeze most of juice from each piece into the pot, then toss the fruit in.

4. Pour boiling water into pot, steep for a few minutes and serve.

Notes:

For a sweeter drink add honey or rock sugar to taste. Also makes a nice iced drink, but if you are looking to relieve a cold, always drink it hot.

Recipe Courtesy of Eating China

...you can put it in a jar!

INGREDIENTS:

2/3 cups margarine

2/3 cups brown sugar

2 large eggs

1-1/2 cups oatmeal

2/3 cup white chocolate chips

2 cups flour

1 tsp. baking soda

1 tsp. salt

2/3 cup chopped kumquats (pureed)

DIRECTIONS:

*Beat margarine and sugar until fluffy.

*Add eggs to the mixture and mix well.

*Combine oatmeal, flour, baking soda and salt. Mixing well.

*Add chopped kumquats and chocolate chips.

*Drop by large teaspoon onto ungreased cookie sheets.

*Bake 10-15 minutes at 375 degrees or until golden brown.

Recipe Courtesy of Kumquat Growers

INGREDIENTS

* 2 cups chopped cleaned and thinly sliced kumquats

* 1/2 cup chopped red onion

* 1/4 cup chopped fresh cilantro

* 3 Tbsp olive oil

* 1/4 teaspoon red pepper flakes

* Dash of cayenne pepper

* Pinch of kosher salt

METHOD

Combine all ingredients. Add more or less red pepper and cayenne to desired heat. Let sit for 1 hour for the flavors to more fully blend.

Makes about 2 1/2 cups of salsa.

Great served with steak or seafood such as halibut, black sea bass, or salmon.

Recipe Courtesy of Simply Recipes

All you need to have:

Distilled water, soy oil, palm oil, coconut oil, palm kernel oil, sodium hydroxide, shea butter, olive oil (pure), castor oil, stearic acid (from palm oil), kumquat fragrance oil and yellow 5

Instruction:

Cold Process Method: This is the method you will be using if you are making soap at home. Basically, soap is made using oil or any animal fats. I recommend using coconut oil. See my coconut oil lens to see why. These oil or fats are blended with lye that has been diluted by water.

Boiled Method: Soap are prepared in a large container. It is then boiled neutralization and its by product is glycerin, which companies extract and sell as a separate product.

Transparent Soap. This kind of soap is very drying. Solvents such as alcohol are added to prevent crystals from forming when the soap cools. It contains no glycerin, despite the fact that it is called glycerin soap.

Malt and pour soap: This is equal to making soap using soap. Basically it is produced by solidifying liquid glycerin using plastizer chemicals. These soaps are toxic AND expensive.

Kumquats - The Little Golden Oranges by Naiza Oclares is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.