The Kumquat:

Big Flavor From

A Tiny Fruit

By Nancy K. Crevier

I’m always a sucker for cute, adorable, little things, like babies, puppies, kittens, or any other thing in miniature. So it is not surprising that the first time I came across a basket of kumquats, that tiny citrusy fruit that makes me want to shout, “Honey, I shrunk the orange!” that I was delighted. I was not 100 percent sure what I would do with the plump golden fruits, so small that ten fit easily in the palm of my hand, but into the shopping cart they went.

This was nearly three decades ago, and it took a bit of research and quizzing of my culinary friends to find out how to cook with a kumquat, but with a little experimentation, I soon was tossing the spicy-sweet Asian fruit into a number of recipes.

You’ll be happy to know that one of the best ways to enjoy a kumquat is also the simplest: just wash it thoroughly and pop it into your mouth. There is no need to peel it, and indeed, if you tried, you would be left with not even a thimbleful of fruit and maybe a seed or two. Although it looks like a small orange, the skin is not bitter, but rather tangy and tender. What flesh there is within has a tart flavor. Chewing a kumquat creates an evolution of texture and flavor in the mouth, none of it unpleasant. Place a tall clear jar filled with kumquats in the center of the table and invite your guests to graze on the centerpiece.

You might also be happy to know that despite their petite size, approximately 3.5 ounces (100 grams) packs some big nutrition. You’ll find 266 mg of calcium, 97 mg of phosphorous, 995 mg potassium, 151 mg of ascorbic acid, and 2,530 IU of vitamin A in that serving. It practically goes without saying that the kumquat, devoured peel and all, is a source of fiber, as well.

Just in time for winter, when cheery colors and healthy foods are welcomed, the kumquat is in season. Look for evenly shaped, oval to round fruits, anywhere from about one-inch to 1-½ inches in size, with a bright gold to orange skin showing no tints of green. The skin, lightly pebbled, should be smooth and free of any soft spots. The mini-fruits can be stored at room temperature (displayed so that everyone can admire their miniscule size) for about a week, or in the refrigerator for two to three weeks.

Kumquats are easily turned into a jam or marmalade, which can be used as a glaze of fish and meats, or enjoyed spread on a cracker with some cream cheese. Chopped coarsely in the food processor, kumquats add a tart touch to a sweet fresh cranberry relish, too, perfect for the holidays.

Raw, sliced or quartered kumquats make a nice addition to a salad. Toss them with shredded cabbage, some toasted almonds, and dried cranberries in a sesame oil based vinaigrette for a side salad that goes nicely with broiled cod or salmon.

Stir-fried broccoli and walnuts gets a lift with the addition of sliced kumquats, or roast a plump chicken surrounded by kumquats cut in half around the equator, sliced shallots and sweet potatoes, a dab or two of butter, and a sprinkling of salt, pepper, and cinnamon.

You don’t have to gravitate to all things itty-bitty to become a fan of the kumquat. Just grab a basket and put it in your cart. Its size is small, but its possibilities are huge.