Plant FAQs: Kumquat – Citrus Japonica

Okay, so I’m not the biggest fan of the full kumquat experience because that sourness blast in the middle is a lot for me. There’s a trick I learned that makes them a lot more enjoyable though. First, you gently roll the kumquat between your fingers – this breaks up the pulp inside and makes the sweet peel flavors stronger. Then, I make a tiny bite in the end and squish out most of the juice. Once it’s less juicy, I pop the whole thing in my mouth and chew. That way, I get the sweetness of the peel upfront, and then the tartness mixes in more gradually.

A kumquat tastes like a super-concentrated, mixed-up citrus experience. Imagine a tiny orange where someone flipped the flavors – the peel is sweet and sunshine-y, almost like candied orange zest, and then the inside is this crazy burst of sour that reminds me of a super tart lemonade. It’s a bit of a shock to your tastebuds at first, but the way the sweet and the sour play off each other is weirdly addictive.

From what I understand, kumquats are definitely a healthy snack! They’re packed with vitamin C, which is great for your immune system, and they have a lot of fiber too. That makes them filling and good for digestion. I’ve also heard they have antioxidants, and those are supposed to be good for fighting off all sorts of health problems. Honestly, I wouldn’t eat them just for the health benefits since the flavor is so intense, but it’s a nice bonus knowing they’re good for me.

Kumquats look like miniature, slightly squished oranges. They’re usually bright orange in color and about the size of a large olive or grape. Sometimes they can be round, but more often they have a slightly oblong shape. The main difference from an orange is that you can eat the whole peel of a kumquat.

I usually see kumquats popping up in stores during the colder months. It seems like they’re mainly a winter and early spring fruit. I’ve spotted them at the farmers’ market starting in December and as late as March or April sometimes. It might depend on where you live too – I hear they grow kumquats in California and Florida, so the seasons could vary slightly.

Honestly, I’m still figuring this one out! Kumquats have such a unique flavor that it can be a little tricky to figure out how to use them. I love the idea of making kumquat marmalade – I bet that sweet and sour combo would be amazing on toast. They also seem perfect for adding to cocktails, maybe muddled with some mint and a splash of rum. And candying them sounds interesting – that would tone down the tartness and make a fun, unusual snack.

Finding kumquats can be a little bit of an adventure since they’re not as common as regular oranges. Here’s where I’d check:
Farmers’ Markets: Your best bet, especially when they’re in season. Farmers who grow specialty fruits often have them.
Asian Groceries: Kumquats are grown in parts of Asia, so check out Asian grocery stores or markets.
Specialty Produce Stores: Places that focus on more unusual fruits and vegetables might carry them.
Online: If everything else fails, you can sometimes find them through online retailers specializing in fresh produce.

While the fleshy inside of a kumquat itself isn’t technically toxic for dogs, it’s generally best to avoid feeding them kumquats. The main issue is that they’re citrus fruits, and the acidity can really give dogs an upset tummy. Also, the peel and seeds of kumquats can potentially cause digestive problems or even blockages. It’s better to stick to dog-friendly fruits as treats – things like apples or blueberries are safer options.

Calamansi and kumquats are definitely similar, but not exactly the same! They’re both small, super tart citrus fruits with edible peels. However, calamansi are a hybrid of kumquats and another citrus fruit (likely a mandarin orange). This means they have a slightly different flavor profile compared to a pure kumquat. While both are very sour, calamansi tend to have a bit more of a distinct lime-like tang to them.

Kumquats are typically a bright, vibrant orange color – just like miniature versions of regular oranges! Sometimes they can be a little more on the yellow-orange side, but they’re usually in the orange family.

Kumquat trees usually flower in the summer and the fruits ripen during the cooler months. Harvest season can vary depending on the specific type of kumquat and your location, but generally, you’ll find ripe kumquats from around November or December through March or even April.

Yes, you can technically eat kumquat seeds, but they’re not particularly tasty. Like many citrus seeds, they’re quite bitter. Most people either choose to spit them out while eating the kumquat, or cut the kumquat in half and remove the seeds before eating. It’s really up to your preference!

I’ve frozen kumquats before by washing and drying them thoroughly, then placing them in a single layer on a baking sheet before transferring them to a freezer bag once frozen.

When making kumquat jam, I usually slice the kumquats thinly, remove the seeds, and cook them with sugar and water until they reach a thick, jammy consistency.

My kumquat tree tends to lose a few leaves during winter, especially when the temperature drops, but it usually bounces back in spring.

For kumquat marmalade, I love simmering finely chopped kumquats with sugar and a bit of lemon juice until the mixture thickens and the flavors meld together beautifully.

I’ve sunk my teeth into both, and while the loquat boasts a soft, juicy flesh with a sweet-tart balance, the kumquat is a tiny, tangy powerhouse. It’s like comparing a gentle summer rain to a sharp winter slap.

The calamondin, a larger cousin of the calamansi, is less intense but still quite tart. It’s like the calamansi toned down a notch, while the kumquat offers a sweeter, more complex flavor profile.

The orange is a classic for a reason. Its juicy sweetness is undeniable. The kumquat, on the other hand, is a concentrated burst of flavor, a tiny package of tangy surprise compared to the orange’s familiar warmth.

Clementines are like mini-oranges, sweet and easy to peel. The kumquat, though, requires a bit more effort and delivers a completely different taste experience. It’s like trading a cozy blanket for an invigorating cold plunge. 

I’ve never been a huge fan of goldenberries, but I do appreciate their unique taste. Compared to the kumquat’s citrusy zing, the goldenberry is more subdued, with a slightly sweet and tangy flavor. 

Gooseberries, with their tart and slightly astringent taste, are a world away from the sweet-tart balance of a kumquat. It’s like comparing a sharp vinegar to a complex wine.

Grapes are juicy and refreshing, offering a wide range of sweetness levels. Kumquats, on the other hand, are all about concentrated flavor and a zesty finish. It’s like comparing a refreshing pool to a stimulating ocean wave. 

The Japanese plum, with its sweet and juicy flesh, is a delightful treat. The kumquat, however, offers a completely different experience, with its small size, thick skin, and complex flavor. 

A lemon is a pucker-inducing powerhouse. While the kumquat has its tart moments, it also offers a sweetness and complexity that the lemon lacks. It’s like comparing a sharp knife to a finely tuned instrument. 

Like the lemon, the lime is incredibly tart. The kumquat, however, brings a sweetness to the party that the lime simply can’t match. It’s like comparing a sour candy to a sweet and sour one. 

The persimmon, with its unique texture and flavor, is a fascinating fruit. Compared to the kumquat, it’s a completely different ballpark. The persimmon is soft and sweet, while the kumquat is small, firm, and tangy.

Similar to the mandarin, the tangerine is sweet and easy to peel. The kumquat, with its thicker skin and complex flavor, is a completely different story. It’s like comparing a gentle breeze to a strong wind. 

The physalis, with its sweet and slightly tart taste, is an interesting fruit. However, it lacks the complexity and intensity of flavor that the kumquat offers. 

To me, kumquats embody the perfect balance of beauty, functionality, and taste. They’ve added depth to my gardening journey, culinary experiments, and even my understanding of nature’s diversity. Whether you’re a seasoned gardener or someone looking to add a unique fruit to your diet, kumquats are worth the investment.