Cookbook:Kumquat
| Kumquat | |
|---|---|
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Citrus
The kumquat is a small variety of citrus fruit.
Characteristics
[edit | edit source]The entire kumquat is only an inch or two (2–5 cm) long, either rounded or ovular in shape and bright orange in color.[1][2][3][4] The rind is relatively soft and sweet for a citrus fruit, and the juicy flesh is very tart with a slight astringency.[2][5][6][7] The seeds in the flesh are small and white.[4] All parts of the kumquat are edible.[4][5][7][8]
Selection and storage
[edit | edit source]Look for kumquats that are firm and smooth, with no wrinkles or softness.[1][5] Depending on the thickness of the skin, the fruits will keep for a few days at room temperature and longer in the refrigerator.[7][9]
Preparation
[edit | edit source]Because they are fully edible, kumquats don't require much preparation. They are not peeled, requiring only a wash before using whole or cutting up into smaller pieces.[5][9]
Use
[edit | edit source]Some may eat the kumquats raw, even whole,[2][3][9][10] but they are commonly cooked or otherwise used in other preparations. For example, they may be included in salads, pickled, preserved in syrup, or cooked into marmalade.[1][3][7][9]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b c d Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ "Pickled Kumquats Recipe". Serious Eats. Retrieved 2025-01-02.
- ↑ a b c d Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d "What the Heck Is a Kumquat — And What Does It Taste Like?". Allrecipes. Retrieved 2025-01-02.
- ↑ McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.