Kumquats have been called “the little gold gems of the citrus family” and is the only citrus fruit that can be eaten “skin and all.” The peel is the sweetest part and can be eaten separately. The pulp contains the seeds and juice, which is sour. When eaten together, you get a sweet and sour taste which is unlike anything else. –Kumquat Growers.com
Living in such a mild climate we are spoiled rotten that we get to enjoy such tasty (fruit) treats in winter. One of my favorite winter (tr)eats is the kumquat. If you never had these sweet n sour delights, you are certainly missing out! I can’t help but pull a few each time I walk past the trees – popping in my mouth for a juicy snack. Of course, Justin scolds me because I didn’t weight what I ate. Yeah, so add a few pounds!
Kumquats are rather easy to grow (not real fussy) and we have ours in a few whiskey barrels that are placed on the back patio (great patio plants and they give fruit to boot).
Not only are these little gems tasty, easy to grow but they pack a nutritional punch
Ten tiny kumquats (about 2/3 cup) are loaded with vitamin C (140%), not unlike other citrus fruit.But where kumquats really stand out is in their 48% of daily fiber — dramatically more than other citrus varieties.Plus their 4 grams of protein is about what you’d get in a handful of most nuts. – Crazy for Kumquats
This recipe caught my fancy and, boy, it sure was hard not to eat spoonfuls as I doled it out into the jars – can’t wait to try it out on some vanilla ice cream!
• 4 cups of roughly chopped kumquats (roughly 1-1½ lbs.)
• 1 cup of water
• 2 cups of sugar
1 With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they’re edible so don’t fret if some get chopped up or stay in the fruit. Feel free to leave any small kumquats whole.
2 Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.
3 Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together.
Serve or jar and refrigerate. Can be stored for up to two weeks.