Kumquat
The kumquat grows on a five to six metre high shrub called
"Japanese lemon tree". Native to China, it was introduced in Europe
in 1846.
The word kumquat comes from the Cantonese word kin kü which
means "golden orange".
The kumquat looks like a stretched or round miniature orange. Its colour can vary from dark orange to golden yellow. The peel of the kumquat is edible and often sweeter than its flesh, which has a slightly acid taste.
- Choose firm kumquats with shiny skin that is free of spots and bruises. Soft fruit will tend to deteriorate more rapidly.
- Blanch the kumquat in boiling water for about twenty seconds to soften the skin.
- Knead the kumquat to free the peel’s essential oils.
- The kumquat can be eaten as is, including the soft, thin and fragrant skin. It can be served plain with the seeds removed.
- The kumquat is a good mix with bitter salad greens such as the endive and curly chicory. It is also a good addition to fruit salads and blends well with vegetables, poultry or seafood.
- Kumquats accompany meats and poultry very well and enhance the flavour of sweet and sour sauces.
- Dipped in melted dark chocolate, the kumquat becomes an
original and delicious treat.
Kumquats are available from November to March.
Average in energy value, the kumquat is rich in vitamin C and
contains potassium and copper.
The kumquat can be left at room temperature for five or six days
away from direct sunlight or stored two to three weeks in the
refrigerator.
For delicious kumquat recipes, click on metro.ca
For delicious kumquat recipes, click on metro.ca