Is it finally time for kumquats to get their moment in the fruit bowl? The tiny fruit with the sour tang has been swept under the rug for years, but chefs are beginning to use the bright orange gems in a variety of places on the menu.
Originally native to China, “kumquat” is derived from the Cantonese word “kin kü,” which means ”golden orange.” They’re much smaller than a conventional orange though, a typical kumquat is just a bit larger than a green olive. While they were once part of the Citrus family, they were given their very own genus, Fortunella, in 1915. There are even hybrid varieties like limequats, mandarinquats and orangequats, as well.
Melissa’s Produce is the largest distributor of kumquats in the United States, says Director of Public Relations and “Produce Guru” for Cooking Light magazine Robert Schueller. He says the company is selling more kumquats every year.
“I think one reason they’re gaining in popularity is that many young people grew up loving Sour Patch Kids, Warheads Extreme Sour Hard Candy and other sour flavors,” Schueller says. “When you eat a whole kumquat, it’s an intense sour-sweet mix of flavors on the palate, which I think is more understood and accepted now than perhaps it was even a decade ago.”
When can you get kumquats? Most of the year, it turns out. It’s a two-season crop that grows domestically in California from December through June or July and is imported from Chile September through November. About 85 percent of kumquats grown for domestic consumption are the Nagami variety (small and oval), but other varieties include Meiwa (round) and Fukushu (larger).
How to use them
Kumquats are often called “reverse” oranges because the flesh and juice inside is sour, and the skin is the sweet part. “The entire fruit is edible, including the seeds,” Schueller explains. Chefs often use kumquats as a garnish, zesting the skin or slicing the whole fruit into paper-thin discs. They make a dramatic addition to many raw dishes, including salads. They’re beginning to make an appearance in craft cocktail beverage programs, too. And kumquats can also be used as ingredients in cooked dishes. They can be pickled, candied, added to relishes or marmalades, stirred into baked goods or featured in ice creams or sorbets.
“My favorite way to eat them is when the whole fruit is dipped in chocolate,” Schueller says. “But then again, what isn’t better dipped in chocolate?”