by Deb Morris
Tasting sweet and juicy on the inside and bitter on the outside, the kumquat is a small oval fruit from the citrus family.
Buy kumquats with bright, smooth skins that feel a bit heavy for their small size. Avoid kumquats with bruises, cuts, or blemishes of any kind, the edible skin is more delicate and tender than that of other citrus fruits, and also more susceptible to damage.
Eat or use kumquats as soon after purchasing as you can. Unlike other citrus fruits, kumquats don’t have a long shelf life. If you do need to store them for a few days, keep kumquats in a paper bag or loosely wrapped in plastic in the fridge. Kumquats make a great snack or light dessert eaten out of hand, or added whole or halved to fruits salads.
There are also tangy limequats and other small, brightly flavored crosses. Taking into consideration their inherent flavor differences, they make a great addition to your recipes, just as kumquats can. They are also good when eaten right out of the bag, peel and all.
They are a great addition to crisp winter salads. They can also be canned and preserved and are delicious over ice cream or plain yogurt. There are various crossed varieties now appearing at your local market. Mandarinquats are obviously a cross between a Mandarin orange and a kumquat. Limequats – kumquats and limes. Available through April, pick up some of these little gems directly from local farmers at your farmers’ market. You won’t find any fresher or better tasting anywhere else. Stop by Diaz Farms of Fowler and fill your bag with this fun winter fruit.
Baby Kale Salad with Kumquats, Farro, and Avocados
- 1/2 lbs. of baby kale, loose
- 1 whole Hass avocado, peeled and diced to the desired size
- 1/2 cup of cooked farro, tossed with olive oil and salt
- 1/2 cup kumquats, thinly sliced
- Good quality olive oil to taste
- Juice of a Meyer lemon to taste
- Kosher salt and freshly ground pepper to taste
Mix the ingredients in a large bowl and toss gently with your hands. Taste, correct seasonings, and serve. Recipe: Cookin’ the Market, PCFMA