The tiny little olive-sized
citrus fruits are full of disease-fighting antioxidants, which are
contained in their sweet, edible skin. The most commonly found variety
is the Nagami, and California and Florida are home to most of our
domestic crop, which peaks between November and March, and the fruits
are super-versatile. Slice up a kumquat and toss it into a salad, or use
that instead of hassling with orange zest when your recipes call for
that; kumquats lend a more refined, complex flavor to your dishes.
I thought I knew how to eat a kumquat, however, there’s a secret to eating fresh kumquats, which I had never heard of, but it makes all the difference in the world in how they taste
1. After washing your kumquat, nibble off the skin at the top.
2. Now squeeze the juice out from the top of the fruit.
3. Pop the kumquat into your mouth and enjoy the sweet flavor, without any
of the sour taste of the juice!
Now you know how to eat a kumquat!