Kumquats are tiny citrus fruits that taste similar to oranges but are only about the size of olives (though some varieties can grow up to 2” long). Native to Asia, these sweet little fruits were eventually cultivated in Europe and North America. In the U.S., they are most commonly grown in Florida, Louisiana, Alabama, and California.

Kumquats come from a slow-growing evergreen shrub that only produces about 50 of the fruits each year.

They are usually eaten skin and all, and several at a time, like grapes. In fact, the thin, tender peel is actually the sweetest part of the plant, and can moderate the sour flavor of the center. Their size and flavor make them good for making jams, marmalades, and confections, as well as liquors, which are especially popular in Greece. They make a great addition to salads or cocktails (in place of an olive). In China, people pickle them in brine to preserve them.

Nutritional Profile of Kumquats

Like any citrus fruit, kumquats are high in vitamin C as well as several B vitamins, including thiamin, niacin, pyridoxine, folate, and pantothenic acid. They contain many minerals, such as calcium, copper, potassium, manganese, iron, selenium and zinc, and are also a great source of dietary fiber. In addition, they are filled with free radical fighting anti-oxidants, which have been shown to reduce the affects of aging.

What Can You Do With Kumquats?

Here are a few kumquat recipes to help you get to know this plucky little fruit:

Kumquat Chicken

Kumquat Marmalade

Candied Kumquats

Kumquat Chicken

Kumquat Marmalade

Candied Kumquats

Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.

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