Region of Origin
Commodity:
Kumquat
Description & Origin
Kumquats are small citrus fruits, typically a maximum of two inches long, and range in shape from oblong to round. The peel is vibrant orange, smooth, and fragrant. The flesh is a pale orange and contains several central seeds. Unlike most other citrus varieties, the kumquat can be eaten in its entirety: peel, flesh, seeds, and all. The kumquat is also unique in that its rind is sweet, while the f...
Other Names
Gām-gwāt (Cantonese), Jīnjú (Mandarin), Kunquat (Brazilian), Kin Kan (Japanese), Geumgyul (Korean), Muntala (Nepali), Cam quất (Vietnamese)
Example Cultivars
Nagami, Marumi, Meiwa
Health Benefits & Nutrition
Kumquats are high in fiber and vitamin C. They also contain vitamin E, magnesium, iron, copper, and potassium. In traditional medicine, kumquats preserved in salt and mixed with hot water have been used as a remedy for sore throats.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
In Taiwan, kumquats are traditionally added to hot and cold teas. In Southeastern China, they’re often preserved in salt or sugar. Aside from being eaten fresh as a sweet-sour snack, kumquats are often candied, made into marmalade or syrups, or pickled whole.
Flavor Pairings
Avocado, Pomegranates, Cranberries, Limes, Onions, Chile Peppers, Cauliflower, Radicchio, Belgian Endive, Mint, Cilantro, Parsley, Olive Oil, Vinegar, Chocolate, Vanilla, Honey, Soft Cheeses, Pork, Chicken, Duck, Seafood
How to Store & Use in the Kitchen
Kumquats can sit on the countertop for a few days. For longer keeping, place kumquats in the refrigerator in a tightly sealed bag or container.
Kumquats can be sliced into rounds, but there are seeds that should be removed manually if a seedless eating experience is desired.
Fight Food Waste Tips for root to stem cooking
The entire fruit can be eaten raw (seeds are safe for consumption). Otherwise, save the seeds, they are a natural source of pectin and can help thicken kumquat jams and marmalades.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
45-50°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – kumquats are subject to chilling injury. Do not store below 41°F.
RELATIVE HUMIDITY:
85-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
No
RIPENS AFTER HARVEST:
No
PROFESSIONAL RIPENING RECOMMENDED:
No
Quality Assessment
Kumquats should be firm and well-colored. Avoid fruit that is notably soft or shriveled.
Important Handling Notes
Sometimes kumquats are shipped with their stems and leaves still intact.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, kumquats may last up to 2 months.