How to Eat Kumquats, an Under-Appreciated Fruit That Chefs Love

At first glance, kumquats might look like mini oranges—but the citrus fruit is so much more. They boast a delightfully unique sweet-tart flavor and, thanks to their edible peel, kumquats are easy to add to recipes. But the tiny fruit may seem intimidating if you're not familiar with it, as it's fairly uncommon in the U.S. We spoke to culinary professionals to learn how to eat kumquat and get the most delicious ways to use it at home.

What Are Kumquats?

Kumquats are oval-shaped fruits that are native to China. They're the smallest members of the citrus family, and, like other citrus fruits, they grow on trees. But unlike most varieties of citrus, the entire fruit is edible, including the peel and seeds.

The tiny fruits "have long been used in Traditional Chinese Medicine," shares Judy Leung, co-creator of The Woks of Life and co-author of The Woks of Life Cookbook: Recipes to Know and Love from a Chinese American Family. They're also "believed to help with cough and congestion and treat inflammation," she adds. What's more, kumquats are teeming with essential nutrients, including antioxidants, unsaturated ("good") fats, and vitamins A, C, and E.

Appearance

The kumquat's peel is like that of an orange, but smoother and thinner. The fruit is also quite small, just slightly larger than a grape.

Taste

Raw kumquats "offer a unique combination of sweet and tart flavors; the sweet skin balances the tangy flesh," says Ashish Alfred, chef and owner of Alfred Restaurant Group. In contrast, cooking enhances their natural sweetness and mellows out their tartness, he says. This makes the fruit an ideal partner for more pungent ingredients, such as chilies, turmeric, and cumin, says Luis Jaramillo, executive chef at Plant City, a plant-based food hall and marketplace in Providence.

As for the seeds? Though edible, the seeds are quite bitter, so you might prefer to remove them.

Texture

When raw, kumquats are somewhat crisp and firm. The flesh is juicy, and the seeds are crunchy. When cooked, kumquats become wonderfully tender.

How to Buy Kumquats

You might be able to find kumquats at Asian grocery stores, health markets, or supermarkets that offer tropical fruits. Look for ones with a firm texture, just like a ripe orange. The skin should be bright orange-yellow, shiny, unblemished, and free of wrinkles or spots.

How to Eat Raw Kumquats

To prepare kumquats, rinse them under cool running water to remove any dirt or residue, says Alfred. You can enjoy them whole, "as the peel is very thin and adds to the overall flavor of the fruit," says Leung. You can pop them in your mouth like a grape!

Alfred notes that you can also cut kumquats into halves or thin rounds, depending on your preference or recipe. If you'd like to remove the seeds, you can do so as you cut.

More Ways to Eat Kumquats

Kumquats are common in South Asian, Indian, and some Latin American cuisines, according to Jaramillo. They're also usually eaten fresh, per Leung—though they work well in other preparations too. Here, chefs share other delicious ways to eat kumquats:

• Turn them into marmalade: If you're new to kumquats, an easy way to prepare them is to make kumquat marmalade. "Slice them thinly, remove the seeds, and simmer with sugar and a splash of water until [the mixture] thickens," says Alfred. "It's fantastic on toast, pastries, or even as a glaze for meats."
• Alfred says Candied kumquats are wonderful toppings for desserts like ice cream, cakes, or panna cotta. He suggests simmering slices of kumquat in sugar syrup until they’re translucent and tender.
• Use in cocktails: Elevate your next gin and tonic with muddled or sliced kumquats. Muddle a few kumquats with simple syrup, pour two ounces of gin over ice in a glass, top with tonic water, and strain the kumquat syrup into the glass, says Jaramillo. Garnish with a kumquat slice. The fruits also work well in mojitos or margaritas, per Alfred.
• Cook into chutney: For a mouthwatering condiment, simmer chopped kumquats with thyme, sugar, vinegar, and warm spices like cardamom and cloves. This will create a vibrant chutney with citrusy sharpness and herbal warmth, which is especially tasty over grilled oyster mushrooms, according to Jaramillo. 
• Add to salsa: "Mix chopped kumquats with red onion, jalapeño, cilantro, and a squeeze of lime juice," suggests Alfred. The result is a vibrant salsa that pairs beautifully with grilled fish or chicken, he says.
• Roast for a sweet side: Add a sweet-tart twist to your meal with roasted kumquats. Simply toss whole or halved kumquats with a little olive oil, then roast them until caramelized, recommends Alfred.
• Toss in salads: Citrus fruits, including kumquats, are ideal for adding color and texture to salads. Take a tip from Alfred and toss sliced kumquats with arugula, toasted almonds, and goat cheese for a flavorful dish.