The Sweet and Sour Kumquats
We don’t see kumquats in our produce departments very often, but when you do, buy some! They are in season from November through March and can be found in Asian stores—since they are native to China—and some higher end grocers.
They look like little oranges and are usually listed as a citrus fruit, although some scientists argue they belong in their own separate category. We don’t need to settle that argument to enjoy eating these tasty little treats. In fact, we don’t need to do anything at all to enjoy them. Just pop one in your mouth to see what I mean.
The kumquat’s peel is the sweetest part of this fruit. The pulp is tart and juicy. Eating them out of hand gives perfect bites of a blend of sweet and sour. They are as loaded with vitamin C as any citrus fruit. They also contain lots of antioxidants and many important essential oils.
Considering all the health benefits and the flavor, some people are growing a kumquat bush or two in garden pots at home. Whether you grow your own or find them to purchase, when you start eating them, save a few for the delicious recipe, Winter Jeweled Fruit Salad. This recipe not only has kumquats. It has jicama, blood oranges, mangoes, pomegranates, tangerines and pears. Add lime juice and honey and you have a great winter salad. This is a vegetarian salad. Change the honey to maple syrup and you have a vegan salad.