What a curious word; it sounds downright Lewis-Carrollian. It would fit well into his “Jabberwocky” poem: “‘Beware the kumquats, my son!’” (Also an excellent word to know when playing Scrabble.)
Kumquats look like tiny, oval oranges. Like oranges, they are rich in potassium and vitamins A and C. Their popularity has spread from their native Asia to Europe and the U.S. Two varieties are commonly eaten: one with bitter skin and a sweet inside, and one with sweet skin and bitter innards. The latter is the one we generally find in State-side produce markets.
To enjoy a sweet-outside-bitter-inside kumquat, cut it in half and squeeze out the seeds and most of the juice. The sweet skin will be refreshing and will retain enough of the bitter interior to have a bright, contrasting flavor. I like kumquats best eaten out of hand, but as in the case of bitter oranges, they make a fine marmalade. You could also serve cut-and-squeezed kumquats alongside quartered fresh figs for an exotic and easy dessert.
Their small size also makes them a very portable and healthy snack food–just do the cut-and-squeeze ahead of time, slip them in a bag, and go!
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Tags: citrus, exotic fruit, kumquat
Lisa,
There’s a distinct lack of English cuisine on this site. I’m sure that you must know someone who can provide an insight into the much lamented and much mis-understood traditional fare of that great country. Once you’ve discovered the delights of Marmite, Bovril and baked beans, you’ll be suprised at how addictive they are. Rare roast beef and Yorkshire pudding, sticky suet-based desserts, pie and mash and of course the ubiquitous fish and chips…haddock (preferably) perfectly steamed inside its golden jacket of crispy batter embraced by succulent fried fingers of potatoes, both struggling with mushy peas for room in the paper wrapper. Tell me that’s not worth writing about.