In Season: Kumquats

You've probably heard the name but have may have only tried this fruit a couple of times. Get to know these lesser-known members of the citrus family.
kumquats

If you're like me, you've probably heard the name before but may have only tried this fruit a couple of times. Get to know these lesser-known members of the citrus family.

Where, When & What?

Native to China and also known as the “cumquat” or “comquot” (which means “gold orange”), these little fruits grow on trees that can reach up 15 feet high and sport some spectacularly glossy green leaves. Here in the U.S. most of our kumquats come from California and Florida and are available from January to June.

The most common variety is the Nagami, or oval kumquat, which grows to be about two inches long and an inch in diameter -- not big at all! Kumquats have a pale orange rind that’s edible; unlike other citrus, the rind is actually the sweetest part of the fruit. The inner flesh and juice are sour and contain seeds, which you shouldn’t eat. There are also limequats, a cross between limes and kumquats that sport yellowish-green rinds and a similarly sour flavor with hints of lime mixed in. I haven’t been able to try them firsthand yet, but I’m dreaming about a limequat margarita!

Nutrition Facts

One tiny kumquat only has 13 calories, 1 gram of fiber and 14% of your daily vitamin C. They also contain some vitamin A, potassium and folate, but you’d have to eat quite a few of them to reap the benefits.

What to Do With Kumquats

More versatile than you might think, kumquats work well pickled, candied, baked in breads and pastries, cooked down to marmalade, muddled in cocktails and just eaten raw (rind and all). Florida’s Kumquat Growers Inc. has even more adventurous recipes.

Shopping Tip: Choose fruit that are firm and free of spots or blemishes. Refrigerate them in a plastic bag for up to one month.

    Recipes to try:

Next Up

Off the Beaten Aisle: Kumquats

There’s really no way around it: Kumquats are an odd little fruit. Read more for kumquat tips and recipes.

In Season: Cucumbers

Ever wonder where “cool as a cucumber” came from? Perhaps from the fact that the inside temperature of a cucumber is always a few degrees cooler than its surroundings. Read up on more cool cucumber facts and ways to prepare them.

In Season: Corn

We could give you an earful of ideas for healthy ways to prepare fresh corn. Here are some classic dishes -- some fresh on the cob and others creamed.

In Season: Grapefruit

With National Grapefruit Month upon us (yes, even fruit get a month of celebration), we thought what better time to introduce this refreshing tropical citrus, which is in season now.

In Season: Blueberries

Blueberries are a definitely healthy powerhouse -- full of vitamin k, vitamin c, the mineral manganese and the mega-antioxidants, anthocyanidins. Here’s are some recipes to show some blueberry love, especially during National Blueberry Month!

In Season: Strawberries

I adore these luscious red berries for more than just their sweet flavor. They're full of vitamin C and have some great, heart-healthy benefits, too. Learn more.

In Season: Raspberries

Raspberries have a sweet-tart flavor and are full of vitamin C and fiber -- a perfect summer berry to enjoy.

In Season: Fennel

Everyone in my family thought they didn’t like fennel until I showed them some easy and delicious ways to prepare it. This cool and crisp veggie is on my weekly shopping list for the summer.

In Season: Cherries

With more than 900 cherry varieties available around the world, there is no excuse not to dig into these sweet little morsels now that they're coming into season. At only 85 calories a cup, they're a healthy treat.