Forget Pomegranates Start Popping Kumquat

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!