Kumquats are fat-, cholesterol and sodium-free.
Kumquats, depending on the species, resemble tiny round or oval oranges, about an inch to 2 inches in length. These fruits are a good source of vitamins A and C, as well as fiber. Kumquats have a variety of culinary uses. They may be candied or pickled, used in kabobs, made into jellies, marmalade and chutney, or used as an ingredient in cakes and pies. They add color and flavor when sliced, in salads or as a garnish for either hot or iced tea. Their flavors mingle well with poultry, pork, duck, lamb, fish and seafood. They may be used to flavor liquors and, with leaves attached, are stunning as a garnish for martinis.
Instructions
1. Choose kumquats that are firm to the touch and free of bruises or blemishes. Kumquats can be stored in a plastic container in the refrigerator for up to three weeks.
2. Eat a kumquat whole, with the skin on, as you would eat a grape. They have a lovely sweet, yellow-orange to orange or even red outer skin and a zesty, tart inner flesh. Hold the kumquat between your thumb and forefinger and gently roll back and forth several times to release the essential oils in the skin. Pop into your mouth whole, discarding the seeds as you would with a grape.
3. Cut the fruit in half, if you prefer. Remove the seeds and then dip the cut side of the fruit in sugar before eating.
4. Slice the kumquats and add to salads or other dishes as a garnish. You can also puree them for sauces.
Tags:
