How to eat kumquat

How to choose a kumquat

Ripe kumquats should have bright orange rind and flesh. The fruits are soft to the touch, not too dense.

Ripe kumquats. Photo:

Do not use unripe - yellow or green - fruits. This video clearly shows the difference between ripe (right) and unripe kumquats (left):

Also, make sure that the skin is free of dents, discoloration or any other damage.

Unlike other citrus fruits, kumquats are eaten whole without being peeled. This fruit has a sour flesh and a sweetish rind with a slight pleasant bitterness. Together, these tastes form a very interesting combination.

But the bones are usually thrown away. This can be done while eating. Alternatively, cut the fruit in half or in several pieces first and remove the pits.

What to cook from kumquat

Kumquats can be eaten just like that or put in vegetable and fruit salads. This fruit is also used in jams and sauces, added to meat and decorated with cakes. Here are some simple citrus dishes.

1. Jam from kumquat

Ingredients

700 g kumquat;
300 ml freshly squeezed orange juice;
700-800 g sugar;
1 teaspoon vanilla sugar or extract.

Preparation

Cut the kumquats into slices and remove the seeds. Pour in the juice and chop the fruit with a blender. You can not make the mass completely homogeneous, but leave small slices.

Add regular sugar and vanilla sugar or extract. Stir well, cover the dishes with plastic wrap and leave overnight or about eight hours.

Pour the fruit mixture into a saucepan. While stirring constantly, bring to a light boil over medium-high heat. Then reduce it a little and cook for about 15 minutes.

Store ready-made jam in the refrigerator.

2. Kumquat jam

Ingredients

1 kg of kumquat;
water - for cooking;
500 g of sugar.

Preparation

Cut the kumquats in half. Place in a saucepan and cover with water. Bring to a boil, drain in a colander and rinse with cold water. Repeat the boil twice more to remove the bitterness from the fruit.

Transfer the kumquats to another container. Cover with sugar and leave for 2 hours or longer. The sand should dissolve, and the citrus should be juiced.

Bring fruit and syrup to a boil and simmer for 10 minutes. Then remove from heat and leave for 6 hours. Repeat cooking 5-6 more times.

Store ready-made jam in the refrigerator.

3. Kumquat compote

Ingredients

200 g kumquat;
80 g sugar;
1 liter of water.

Preparation

Scald each fruit and cut into thick slices. Place in a saucepan, add sugar and water.

Bring to a boil and boil the compote for 10 minutes.

4. Hibiscus tea with kumquat

How to eat kumquat: hibiscus tea with kumquat

Ingredients

300 g kumquat;
5 g of ginger root;
2 liters of water;
15 g hibiscus;
4 tablespoons honey, or to taste.

Preparation

Cut the kumquats in half. Peel and grate the ginger on a coarse or medium grater.

Place prepared ingredients in a saucepan and cover with water. Bring to a boil, add hibiscus and stir.

Remove the pot from the stove and cover. Let it brew for at least 2 hours. Then strain through a sieve.

Drink tea hot or cold with honey.

5. Kumquat and cranberry sauce

How to eat kumquat: kumquat and cranberry sauce

This sauce goes well with meat, poultry and cheese.

Ingredients

250-280 g kumquat;
180 ml of water + for cooking kumquats;
150 g sugar;
350 g fresh or frozen cranberries;
¼ teaspoon of salt.

Preparation

Prick each kumquat several times with a fork. Place in a saucepan and cover with water. Bring to a boil, drain in a colander and rinse under cold water. Repeat cooking twice more. This will rid the fruit of bitterness.

Combine kumquats, 180 ml water and sugar in an empty saucepan. While stirring, bring to a boil over high heat. Reduce it and boil it, stirring occasionally, for another 15 minutes.

Transfer the fruit to a separate container and leave the syrup in the saucepan. Add cranberries and salt to the syrup. While stirring, bring to a boil over high heat, then reduce and cook for 8-12 minutes. The berries should burst.

Cut the slightly cooled kumquats into pieces and remove the seeds. Combine fruit and syrup with berries. Cool the sauce, stirring occasionally.