How to Find, Choose, & Use

Kumquats

Citrus japonica

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The Basics

  • What Is It?

    The sweet/sour fruit of a specific citrus species (family Rutaceae) native to south Asia and the Asian Pacific. Unlike most other citrus, kumquats are consumed whole.

  • Seasonality

    WINTER

  • Flavour Profile

    Sweet/sour, highly fragrant, orange-like

  • Other Names

    Latin - Fortunella japonica
    English - cumquat (Australia)
    Japanese 金柑 - kinkan
    Chinese - 金橘 - jīn jú (Mandarin), gām-gwāt (Cantonese)


Kumquat FAQs

Are Kumquats Sour?

Somewhat.  Good kumquats should have a nice balance of sweet and sour.  Depending on where you live, you might find that commercially available kumquats are often a little more on the sour side.

How Do You Eat a Kumquat?

Just pop it in your mouth! They're meant to be eaten whole.  If you're cooking with them you might slice them and/or seed them.

Do You Have to Peel Kumquats?

No! Unique among citrus, kumquats are eaten whole.  The seeds can be eaten, though some prefer to spit them out.

How-To

  • Find

    Conventional and Asian grocery stores, fruit markets, and directly from growers

  • Choose

    Bright orange (generally - see more detail below), fragrant, relatively firm, small fruits (about the size of a large green olive) with a fragrant peel. Fruits may be round or oval.

  • Prep

    Difficulty: Low to Moderate - Often eaten raw and out-of-hand. Seeding the fruits can be very time-consuming, though not inherently difficult.

  • Use

    The whole fruit is frequently eaten raw, though it is also wonderful cooked, candied, or used in desserts and baked goods. Much of the flavour comes from the rind - the flesh itself often has little or no juice. The seeds are high in pectin and can be useful for helping to set marmalades and other preserves.

  • Store

    Ripen: Room Temperature
    Short Term: Refrigerate

Culinary Info

  • Flavour Profile

    Sweet/Sour; Orange-like and aromatic with a sweet rind and relatively sour flesh.

  • Substitutions

    Calamondins/calamansis make a good substitute, though the rind tends to be thicker. A mixture of orange, lemon, and lime juice can sometimes work (see "Need More Detail?" below).

  • Cuisines

    Important as a table-fruit in Asia, and in Asian and European preserves (e.g. marmalade) and desserts.

  • Flavour Pairings

    Savory: Rich, fatty meats (e.g. duck), slightly bitter vegetables (especially greens)
    Sweet: Chocolate, coffee, nuts, alcohol (whisky and brandy), vanilla

  • Varieties

    Round (Marumi), Meiwa, Oval (Nagami), Jiangsu (Fukushu), Nordmann & other seedless varieties (all fairly interchangeable in terms of flavour). See "Need More Detail" for kumquat hybrids.

More Info

  • Nutrition

    Nutrition Facts
    Kumquats - 100 g (3.5 oz)
    Amount Per Serving
    Calories 71 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.1g1%
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 0.2g
    Sodium 10mg0%
    Potassium 186mg5%
    Carbohydrates 16g5%
    Fiber 7g29%
    Sugar 9g10%
    Protein 2g4%
    Vitamin A 300IU6%
    Vitamin C 60.2mg73%
    Calcium 60mg6%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
    Extremely high in Vitamin C.

  • Top-To-Tail

    The fruit is entirely edible or usable, including the skin (zest and pith), flesh/juice, and seeds.

  • GMO Status

    Non-GMO

  • Health & Science

    As with grapefruit (and many other citrus), kumquats may interact with certain classes of drugs (see below for more information).

  • Organic vs. Conventional

    Both organic and conventionally grown kumquats are sold, though availability may be limited.

Kumquat Recipes

Kumquat Apple Tart with Whiskey Caramel

Kumquat Apple Tart with Whiskey Caramel

Dark Chocolate Mousse with Candied Kumquats

Dark Chocolate Mousse with Candied Kumquats

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