Kumquats may be small, but they taste delicious and are full of valuable ingredients. However, how kumquats are eaten is still a mystery to many. We at Plantura explain and show how the dwarf orange is eaten.
The kumquat (Fortunella) - sometimes also spelled cumquat - belongs to the large family of citrus fruits and is therefore next to orange (Citrus × sinensis L.), lime (Citrus × aurantiifolia) and co. The special thing about the dwarf orange: it is much smaller than its vitamin C-rich relatives. Accordingly, it is consumed in a special way. In this article, we show how kumquats are best eaten, what ingredients they contain and how you can use them in the kitchen.
How do you eat kumquats?
Kumquats are called dwarf oranges, but unlike oranges, the small fruits are eaten with the skin on. Eating the kumquat peel has many advantages: You also absorb the ingredients contained in the peel. In addition, the skin of kumquats tastes sweet and aromatic. You can also eat the seeds without hesitation. With kumquats, you eat the entire fruit. Before eating, the fruits are thoroughly washed with lukewarm water and then dried. Connoisseurs now roll the fruit a few times between their fingers. This is supposed to soften the skin and release sweet flavors. Thus, the kumquat tastes less bitter. Now the dwarf orange can actually be eaten. If the seeds bother you, you can cut the fruit in half and remove it with a knife.
Instructions: Eat kumquat with skin
- Wash thoroughly and dry
- Rub between fingers to release flavors from peel
- You can remove the cores if you want
- Enjoy kumquat with skin
Kumquats taste similar to oranges, but with a twist. Because the skin of the fruit tastes sweet, the inside of the fruit is sour. There are now several breedskumquats. For example, you can also enjoy dwarf limes, limequats or small lemons, lemonquats. Eat lemonquats or limequats just like kumquats whole with the skin.
Ingredients of kumquat: what makes the dwarf orange so he althy?
Small, but mighty - this saying applies fully to the dwarf oranges. Kumquats are a true superfood because the small fruit is full of valuable ingredients such as vitamins, minerals and fiber.
There is so much goodness in a kumquat:
- Vitamin C
- Vitamin E
- Vitamin B3
- Sodium
- Calcium
- Potassium
- iron
- Copper
- Beta Carotene
It's hard to believe, but a kumquat contains twice as much vitamin C as an orange. This strengthens the immune system and, as an antioxidant, protects the cells from free radicals. Another reason dwarf oranges are so he althy is their high calcium content. Calcium stimulates digestion and metabolism and is also good for bones and teeth.
Uses of kumquats in the kitchen
Kumquats are just as versatile in the kitchen as oranges. In hearty kumquat recipes, for example, they can be found as a fruity component in salads or sauces for poultry or lamb. The vitamin bombs are also very good in sweet dishes, for example with desserts such as fruit salad or ice cream. Other kumquat recipes include kumquat compote, kumquat chutney or candied kumquats. Kumquat chutney goes well with cheese or meat as a sweet and spicy change. For example, you can cook kumquats together with apricots, carrots, onions, garlic and chili with sugar.
Kumquats also harmonize very well with spirits. A simple kumquat liqueur recipe is as follows: 500 grams of kumquats are steeped in cognac or brandy with an equal amount of sugar and optional cloves, vanilla and cinnamon. After two weeks, the delicious kumquat liqueur can be enjoyed.
A widely popular use of the fruit is kumquat syrup. 250 grams of the small fruits are boiled down with 600 grams of sugar and six tablespoons of lemon juice.
Dwarf orange jam is also particularly popular: kumquats are boiled down with the same amount of sugar.
Kumquat Jam Recipe:
- 1.5 kilo washed kumquats, seedless
- 4 - 5 oranges 2Lemons
- 1 kg sugar
- 1 vanilla bean
Wash and dry the kumquats and cut into thin slices. Use a sharp knife to remove all the seeds and peel the oranges and lemons. Place the kumquats and the zest of the oranges and lemons in a large saucepan. Cut open the vanilla pod, scrape out the seeds and add to the saucepan, sprinkle over the sugar but do not stir. Let the whole thing simmer on low heat for three hours, still not stirring. Then pour into glasses.
If you just can't get enough he althy fruit, find out more about the 15 types of fruit that are particularly high in vitamin C.