Here's everything worth knowing about kumquat and how to pick it, what it is, how to store it, and what to use instead, plus 9 recipes to cook tonight.

What is kumquat?

A kumquat is a tiny citrus fruit, about the size and shape of a large olive, that you eat whole, skin and all. That is the trick of it: the thin rind is sweet while the flesh inside is sharply sour, so a single bite delivers both at once.

Pop a whole one in your mouth and the sweet-then-tart rush is the whole experience. They show up in winter, the bright spot of the cold-weather citrus season.

There is no peeling and no seeding required, which makes kumquats one of the most cook-friendly citrus fruits around.

How to Use Kumquats

Eaten raw, a good kumquat just needs a quick roll between your fingers to release the rind oils, then you bite in whole. Some cooks give them a gentle squeeze first to blend the sweet peel and tart juice.

Slice them into rounds, seeds flicked out, to scatter over salads or a cheese board.

Their high pectin and bittersweet rind make them a preserving favorite. They cook down into marmalades and chutneys such as Kumquat Chutney and Spicy Kumquat Relish, where the whole sliced fruit keeps its shape and bite.

They are just as at home in baking and desserts. Fold them into a batter for Kumquat Cake, simmer them into a syrup for Kumquat-Pecan Crepes, or candy whole fruit for a glossy garnish.

On the savory side, kumquats cut through rich meat beautifully. Their tart-sweet punch lifts poultry and pork in dishes like Kumquat Chicken and Pork with Kumquats.

Pairing and Common Mistakes

Kumquats pair naturally with honey, ginger, vanilla, and warm spices, and their citrus tang flatters rich proteins like duck and pork. A little chili or a splash of vinegar turns them into a bright relish.

The mistake to avoid is treating them like an orange. Do not peel them, since the sweetness lives in the rind and you would throw away the sweetest part along with it. Eat or cook them with the skin on.

The other thing to watch is the seeds. Most kumquats carry a few small seeds that are bitter, so slice and flick them out before cooking a smooth marmalade or syrup, even though you can swallow them when eating one whole.

Substitutes

No kumquats on hand? For raw eating or a garnish nothing quite matches them, since no other fruit gives you that whole sweet-rind, sour-flesh bite. The closest is a thin slice of orange or clementine with a tiny sliver of the peel left on.

For cooking, a mix of orange zest and lemon juice mimics the bittersweet, tart balance in a marmalade or sauce. A few slivers of preserved lemon work in a savory braise where you want that concentrated citrus-peel intensity.

Buying and Storing Kumquats

Choose kumquats that are firm and glossy, with a full orange color and no soft spots or shriveled skin. A green tinge means underripe and extra sour, while a deep, even orange is sweetest. They are usually sold loose or in small baskets from late fall through early spring.

At room temperature kumquats keep for several days. In a bag in the refrigerator they stay good for about two weeks, so refrigerate any you will not eat within a few days.

For longer storage, slice and freeze them or turn a glut into marmalade. The fruit also freezes whole for later cooking, though it softens once thawed.

Quick facts

In Chinese

金橘

British (UK) term

Kumquat

en français

kumquat

en español

naranja china

Recipes using kumquat

There are 9 recipes that contain this ingredient.

All 9 recipes