Ingredients
Kumquat
General Description: The kumquat (Fortunella genus) is a tiny orange-colored, usually oblong, citrus fruit. Kumquats are the fruits of small evergreen trees that are native to Asia and cultivated in China, Japan, and the U.S. They were brought to Europe from China by Robert Fortune (for which the genus is named) in 1846.
Some kumquats are round, others oval. The Nagami kumquat (Fortunella margarita_) is oval and has yellow skin and should be squeezed and massaged to combine the rind and flesh flavors before eating. After ripening, this small fruit gradually loses water content, and is best used for preserves. The Meiwa, or sweet, kumquat (Fortunella crassifolia_) is round and large with a tender, sweet rind and relatively sweet juice. It is considered the best kumquat for eating out of hand, rind and all. The Marumi kumquat (Fortunella japonica) is round with golden yellow skin that is thinner and somewhat sweeter than that of the oval kumquat.
Season: Kumquats are available December through June.
Purchase: Select fruit that is firm and glossy, preferably with leaves still attached. Because of their thin skin, they spoil quickly.
Avoid: Do not buy bruised, shriveled, or wet fruits.
Storage: If using the fruit within a few days, store at room temperature. Otherwise, refrigerate in a plastic bag for up to 2 weeks.
Preparation: Wash well in cool water.
Serving Suggestions: Add sliced kumquats to fruit salads or green salads. Add kumquats to cranberry sauce. Glaze roast duck or ham with kumquat and mustard seed syrup.
Flavor Affinities: Cardamom, chicken, chutney, cinnamon, citrus fruits, cranberry, duck, ginger, mustard.
from Quirk Books: www.quirkbooks.com
