It looks like a small, oval orange, but the kumquat, which originates in Asia, is a member of another species, fortunella. Their name comes from the Cantonese, kam kwat, meaning 'golden orange'.

The small elongated fruits are about the size and shape of a large olive.

The flesh of a kumquat has a sharp flavour, while the skin is sweeter. The two different flavours complement each other well and make a sweet-sour sensation when eaten whole. Kumquats succeed in both sweet and savoury dishes.

The rind, flesh and pips of kumquats are all edible, though some people prefer to remove the pips.

Also known as

Kumquats, pronounced kum-kwot

Preparation

Wash, pull off the stem, then chop or slice as required. The thin skin is very tricky to peel and as it provides a pleasant contrast to the slightly more sour flesh, it's generally left on.

Usage

If ripe, eat whole or slice to use in salads. Less ripe fruit can be simmered in sugar syrup (30 minutes) before being added to fruit salads, or served with ice cream. You can also use it to make marmalade.

Check the video link below our images for a 3rd party Youtube video! :