Their paper-thin skin is sweet – and their insides are bursting with tart juice. Kumquats are like no citrus you’ve met before.
Our organic kumquats (or Chinese oranges) may look like tiny elongated oranges, but they taste like no citrus you’ve met before. Their paper-thin skin is sweet, and their insides are bursting with tart juice. Eat them whole, skin and all, for a gustatory firework – or cook into sour-sweet sauces and desserts.
Country of originGrown in
How to prepare
All parts of a kumquat are edible, but remove the seeds if you find them too bitter. Create a sharp, citrussy sauce to pair with richly flavoured meats such as lamb or duck, or toss halved kumquats straight into a spiced tagine. For dessert, top vanilla ice cream or pancakes with a kumquat compote (try saying that three times fast!): simmer the fruits with sugar, fresh ginger, a cinnamon stick and a dash of sweet liqueur for 30 mins.
Kumquats can be kept in a cool room or the fridge for at least a week.