Exotic fruit kumquat look like miniature, usually oval oranges. It is strangest of all, the peel of the kumquat is sweet and delicious, creating a surprising clash of flavor when the fruit is eaten whole.
One of the best things about going to the local farmers’ market is the free samples. I first saw exotic fruit kumquat is two years ago at the Santa Monica Farmers’ Market; their season begins in January and extends through April. I was immediately attracted to their diminutive size and impossibly cheerful orange color.
I bit into the exotic fruit kumquat, and it initially tasted like an orange rind, only sweeter and more delicate. Then my teeth sunk into the juicy flesh and — POW! — a jolt of tartness hit my taste buds. Involuntarily, my cheeks sucked in, my lips puckered, and my eyes watered. (I had a visceral reaction just writing that sentence.)
When you have a sensory experience that explosive, you want to have it again.
Exotic Fruit Kumquat
Kumquat are either members of the citrus family, or they’re not. While kumquats resemble miniature oranges, they are often classified in their own genus, Fortunella. However, many botanists classify kumquats as citrus fruits.
Whether they’re in the Fortunella or citrus family, botanists seem to agree that only five or six varieties of kumquats grow throughout the world today. Two types are commonly found in the United States. Though similar in appearance, a Marumi kumquat is round and slightly mild in flavor, while a Nagami kumquat is oval and characteristically sour.
Eating a Kumquat
Unusually, kumquats have a sweet rind and sour flesh. Nibble the end of the kumquat to taste the rind first. Once you encounter the mouth-puckering juice, you can either keep nibbling cautiously, or pop the whole fruit in your mouth. If you can stand it, the explosive wedding ceremony between tart and sweet is unique in the fruit world.
Some kumquat species are less sour than others, or have a thicker peel. If the flavor doesn’t impress you, try to find a different type, or use the fruits in cooking.
If you hate the sour taste, squeeze out the juice and eat the peel by itself.
The seeds are not poisonous, but they have the same bitter taste as orange seeds. If you’re feeling dainty, slice the kumquat in half and pluck out the seeds. You can easily spit the seeds out as you eat instead, or even chew them up if you don’t mind the flavor.
Kumquats will last for about two days at room temperature, or about two weeks in an airtight, refrigerated container. You can eat them cold from the fridge or let them warm up first, whichever you prefer.
Like everything in life, it’s all about expectations. If you eat a kumquat expecting demure sweetness, you’ll feel sucker-punched by its intense tartness. Of course if you’re like me, you’ll go back for more.
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