Difference between revisions of "Eat a Kumquat"

{{fa}}Kumquats look like miniature, usually oval oranges. They have a sour, citrus tang, and can even cross-breed with citrus fruit, but are sometimes classified as a separate genus.<ref name="rf1">https://www.hort.purdue.edu/newcrop/morton/kumquat.html</ref> Strangest of all, the peel of the kumquat is sweet and delicious, creating a surprising clash of flavor when the fruit is eaten whole.

#Choose ripe kumquats. Ripe kumquats range from bright orange to yellow-orange. Stay away from greenish, unripe fruits .The skin should be nice and firm, free of blemishes or shriveled areas.<ref name="rf2">http://www.npr.org/templates/story/story.php?storyId=18828304</ref>

#Rub the kumquat (optional). Some say that rubbing or squeezing the fruit between your fingers helps it release the sweet, citrus-like scent of the rind.<ref name="rf3">http://www.nutrition-and-you.com/kumquat-fruit.html</ref>

#Remove the seeds (optional). The seeds are not poisonous, but they have the same bitter taste as orange seeds.<ref name="rf4">http://kumquatgrowers.com/what.html</ref> If you're feeling dainty, slice the kumquat in half and pluck out the seeds. You can easily spit the seeds out as you eat instead, or even chew them up if you don't mind the flavor.

#Store extra kumquats. Kumquats will last for about two days at room temperature, or about two weeks in an airtight, refrigerated container.<ref name="rf2" /> You can eat them cold from the fridge or let them warm up first, whichever you prefer.

#*Since the kumquat seeds contain pectin, you can boil them along with the fruit to thicken your preserves. Keep the seeds in a cheesecloth bag while boiling, so they don't end up in your jar.<ref name="rf5">http://www.growingagreenerworld.com/kumquat-marmalade-and-canning-tips/</ref>

#Add the kumquat to meat dishes. The acidic kumquat adds a nice flavor to lamb and poultry dishes. Add it 30 minutes before the meat is done [[Braise-Meat|braising]] or simmering.<ref name="rf6">http://www.nytimes.com/2006/02/26/magazine/26food.html</ref> Seafood pairs especially well with kumquat, but it doesn't need to marinate in it. Add the fruit at the last minute instead, either as a garnish or blended in a vinaigrette.

#[[Infuse-Vodka-with-Flavor|Infuse vodka with kumquat flavor]]. Wash plenty of kumquats and cut them in half — at least 10 fruits per cup (240mL) of vodka.<ref name="rf7">http://mymansbelly.com/2011/06/17/infused-vodka-recipes-the-kumquat-summer-tease/</ref> Cover with vodka and let sit in a cool, dark place, shaking once a day. It should pick up a faint taste after a couple days, a strong taste after a week or two, and steadily continue to infuse for many weeks or months.

#*If you enjoy sweet liquor, add some sugar as well, up to ¼ cup (25g) sugar per cup (240mL) of vodka.<ref name="rf8">http://www.withaglass.com/?p=8902</ref>

#*Simmer in a covered saucepan with ¼ cup (60mL) water, until the kumquats soften.<ref name="rf9">http://www.seriouseats.com/recipes/2009/11/habanero-brined-roasted-turkey-with-cranberry.html</ref>

#**''Or'' dried cherries, grated ginger, black pepper, and cinnamon<ref name="rf2" />

#*Alternatively, leave the flesh in the cut kumquats. Dip the ends in a beaten mix of egg white and honey, then in a mixture of raw sugar and cinnamon. Freeze and eat as a fancy dessert.<ref name="rf6" />

*There are several species of kumquats, varying in shape (round or oblong) and color (yellow or orange).<ref name="rf10">http://www.fruitsinfo.com/Kumquat-Exotic-fruits.php</ref> ''Meiwa'' kumquats are the sweetest, while ''Marumi'', ''Nagami'', and ''Hong Kong'' kumquats are successively more sour.<ref name="rf11">http://www.seriouseats.com/2009/12/in-season-kumquats-choosing-storing-recipes-20091205.html</ref><ref name="rf2" />

*Most of the seeds are near the blossom end, opposite the stem. Cut open this end and you can usually remove most of the seeds with a quick poke of the knife..<ref name="rf5" />