kumquats ー the perfect bite-sized citrus snack

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December to May is an exciting time when kumquats are in season. These little orange citrus fruits have a big following in our office and unlike the rest of citrus fruit they are more resistant and have a longer shelf-life. For us it’s the perfect exotic snack time treat. If you have never tried kumquats, they are a great fuss-free snack because you can eat them whole — peel and all! The peel is the sweetest part of the fruit while the flesh tastes sour to bitter but if you roll it in your palms you’ll be able to incorporate all the pleasurable sensations.

Use

  • Popular in marmalades
  • Slice and add to salads
  • Garnish for cocktails (perforated or thinly sliced)
  • Freshly squeezed in tea (hot or cold)
  • Accompaniment to grilled or roasted food
  • Dipped in chocolate and presented as a sweet

Quality and Ripeness

Skin should be undamaged, firm and resemble a yellow-orange in colour. Kumquats ripen quickly and especially in warmer temperatures. 

Storage

It keeps up to 3 weeks at home if kept in a cool place (if in doubt store in the refrigerator).

 

Recipe Kumquat Salsa

Ingredients

  • 450 grams kumquats, thinly sliced
  • 130 grams red onion, finely chopped
  • A generous bunch of fresh coriander, finely chopped
  • 3 tablespoons Azada Organic Extra Virgin Olive Oil
  • ¼ teaspoon red chilli flakes
  • A pinch of cayenne pepper
  • A dusting of freshly ground black pepper and sea salt

 

Preparation

Combine all the ingredients in a large mixing bowl. Toss to combine and set aside to rest for 1 hour to ensure all the flavours fully combine. Serve as a side dish with grilled or roasted food.

 

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