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Kumquat 101

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Kumquat 101

The kumquat has edible skin that is tender, thin, and sweet. The tart flesh contains a few seeds. The kumquat is available  from March through November.



Choose firm kumquats that are not bruised and have shiny skin without marks.

Avoid soft kumquats.



At Room Temperature: 5-6 days

In The Fridge: 3 weeks



Wash the skin carefully. Kumquats can be blanched in boiling water for 20 seconds, then rinsed in cold water to tenderize the peel.



Kumquat is eaten as is, with its peel. It is used in fruit salads, and mixed salads, in stuffing, cakes and muffins.

Kumquats enhance the flavor of sweet-and-sour sauces.

It is a fruit that is candied, marinated, cooked into jam or marmalade, poached in syrup or preserved in alcohol.

It works well with fish, poultry, lamb and duck.


Did you know that a kumquat is 82% water? They are also an excellent source of vitamin C.


(This information was taken from a culinary textbook, “The Visual Food Lover’s Guide”)


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