Kumquats, edible fruits closely resembling oranges, grow in clusters and are completely edible—skin and all. The earliest historical reference to kumquats appears in Chinese literature dating from the 12th century. They have long been cultivated in Japan, Taiwan, the Philippines, and other regions of Southeast Asia. They were eventually introduced to Europe in the 19th century by a collector for the London Horticultural Society, and shortly thereafter to North America.
Kumquats are low in calories. Nevertheless, they are incredibly rich sources of dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely to our health and wellness. Kumquats are eaten along with the peel, a unique feature that distinguishes them from other citrus fruits. They also contain significant levels of some other anti-oxidants such as vitamin A, C and E, all of which help protect us from cancers, diabetes, degenerative diseases, and infections.
Culinary uses include candying and making preserves, marmalade, and jelly. Kumquats can also be added to salads or smoothies. In recent years, kumquats have gained popularity as a garnish for cocktail beverages, including the martini as a replacement for the more customary olive.
At the grocery store (or, most likely, a health foods store) select kumquat fruits that are firm, smooth, brilliant orange color, and preferably picked with leaves. Avoid unripe, green colored fruits, those with surface cuts, or those that are bruised or damaged.
Source: www.wikipedia.org, www.nutrition-and-you.com, www.specialtyproduce.com
Image by David R Tribble available under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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Kumquat’s Roasted Artichoke Hearts
• 3 (15 ounce) cans artichoke hearts (whole)
• 2 teaspoons extra virgin olive oil
• 4 garlic cloves (halved or quartered)
• 1/3 cup fresh breadcrumb
• 1/3 cup parmesan cheese (freshly grated)
• 1/4 cup vegetable broth
• 1 lemon (fresh)
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper (or to taste)
• 1 tablespoon butter
Prep Time: 15 mins
Total Time: 1 hour 30 mins
1. Preheat oven to 375°F.
2. Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
3. Mix gently with olive oil and garlic slices.
4. Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired.
5. To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs.
6. Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
7. Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.
8. When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top.
9. Bake for 15 minutes or so until warm and cheese has melted.
8 large kumquats, sliced, seeded
2 teaspoons sugar
6 mint leaves
1 large lime, juice of
3/4 cup light rum
1 -2 cup crushed ice
3/4 cup club soda
2 sticks sugar cane, 8 inches long (optional)
Prep Time: 10 mins
1. Reserve 4 kumquat slices for garnish.
2. Place remaining fruit slices in a large cocktail shaker.
3. Add the sugar, 4 of the mint leaves and lime juice.
4. Crush the kumquats and mint into the sugar with a bar mallet or large spoon until sugar dissolves.
5. Pour in the rum; shake well. Fill two tall glasses with crushed ice; strain mojito over ice.
6. Fill the glasses with club soda; stir lightly.
7. Garnish with remaining mint leaves, kumquat slices and sugar cane.
Kumquat’s Savory Rice and Cheese Bake
• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 tablespoon butter
• 1 cup onion, chopped
• 1 garlic clove, minced
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried thyme
• 3/4 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/4 cup dry white wine, plus up to
• 2 tablespoons dry white wine
• 1 tablespoon soy sauce
• 1 1/2 cups low-fat sharp cheddar cheese, shredded (about 6 ounces)
Prep Time: 15 mins
Total Time: 50 mins
1. Preheat oven to 350 degrees.
2. Cook rice in 2 quart pot according to instructions, except substitute vegetable broth for water and omit salt and/or butter.
3. Meanwhile, chop onions and mince garlic and then melt butter in non-stick skillet.
4. Add onion and saute for about 5 minutes.
5. Add garlic and saute for about 2 more minutes.
6. Remove from heat.
7. Add basil, thyme, oregano, black pepper and soy sauce to onion mixture.
8. When rice is done, add onion and spice mixture to pot and mix. Add 1/4 cup or more wine (depending on moistness of rice) and fluff with fork.
9. Place rice in 2 quart casserole sprayed with non-stick cooking oil and sprinkle with shredded cheese.
10. Bake uncovered for 20-30 minutes or until cheese is melted.
Salad of Kumquats, Dates and Shaved Parmesan
4 cups baby arugula
1/2 cup flat leaf parsley
2 dates, pitted and diced (preferably medjool)
1/4 cup parmesan cheese, shavings (made with vegetable peeler)
2 teaspoons lemon juice
2 teaspoons extra virgin olive oil
kosher salt, to taste
pepper, to taste
Prep Time: 10 mins
1. Slice kumquats into thin rounds, discarding seeds (do not peel).
2. Combine arugula, parsley, dates, kumquats and parmesan in a large bowl.
3. Whisk together lemon juice and olive oil. Season with salt and pepper. Pour over salad and toss.
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon brown sugar
1/4 teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
1/2 cup chopped celery
1 carrot, julienned
1/2 cup broccoli florets
1/2 cup cauliflower florets
1 avocados – peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts
4 ounces kumquats – rinsed, seeded and sliced
Prep Time: 15 mins
1. To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
2. In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.
Kumquat Curry With Shrimp
• 2 tablespoons butter
• 1 teaspoon curry powder
• 2/3 cup heavy whipping cream
• 2/3 cup reduced-sodium chicken broth
• 8 kumquats, seeded, minced
• 2 tablespoons golden raisins
• 3/4 lb shelled deveined uncooked large shrimp
• 2 tablespoons minced fresh cilantro
Prep Time: 5 mins
Total Time: 10 mins
1. Melt butter in a large skillet over high heat until it foams.
2. Stir in curry powder; reduce heat to medium.
3. Cook, stirring constantly, 1 minute or until lightly darkened.
4. Add cream, chicken broth, kumquats and raisins; increase heat to high.
5. Cook, stirring occasionally, 2 to 3 minutes or until slightly thickened.
6. Reduce heat to medium; add shrimp.
7. Cook 3 minutes or until shrimp turn pink.
8. Stir in cilantro.
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