Kumquats are thought to be native to China. They are mentioned in Chinese literature as far back as the 12th century. Kumquats have been grown in North America since the mid-19th century.
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.
Look for kumquats with golden-yellow to reddish-orange skin. Avoid citrus with signs of decay.
Raw preparation
Kumquats can be eaten raw as a snack or added to salads. Kumquats do not need to be peeled. They can be eaten with the skin on. Serve them like grapes as a snack.
Kumquats have a distinctive taste with their sweet peel and sour juice. The seeds should not be eaten.
Baking
Kumquats can be used to flavor breads, cakes, cookies, pies and muffins.
Cooking
Use kumquats in marmalades and jellies. They can also be used as a complement to seafood, chicken or pork dishes.
Freezing
Like other citrus, kumquats do not freeze well.
Kumquats can be stored in the refrigerator.
There are no U.S. grade standards for kumquats.
Kumquats contain 14 percent of the Recommended Daily Allowance of vitamin C. They are also low in fat and calories.
Kumquat means gold orange in Chinese.
Purdue University Center for New Crops & Plant Products
Kumquat Growers Inc.
Nutritiondata.com
Gourmetsleuth.com
