My brother planted a Kumquat tree a couple of years ago. It's really been producing very well for a couple of months now. He and Hubby loves them either straight off the tree or squeezes some into a beer. But there's so many, I needed to figure out what to do with some of them. I did an online search and found a few good sounding recipes. Kumquat Tree ( photo / image / picture from cherylad's Garden ) Kumquats ( photo / image / picture from cherylad's Garden ) So... today for the first day of the new year, I decided to try to make something for the first time... a Refrigerator Kumquat Pie. Kumquat Refrigerator Pie ( photo / image / picture from cherylad's Garden ) It tastes pretty good. Reminds me a little of Lemon Meringue Pie. I don't think I beat it enough because it's not really really thick. But I think it'll get eaten just the same. And while I already had a mess, I went ahead and pureed about 3 more cups to try in some more recipes. Kumquat Puree ( photo / image / picture from cherylad's Garden ) A new year.... some new recipes!
Oh. Cheryl...you need the recipe that calls for my address...I love kumquats. I wish I could grow them here. But yours don't look like the ones I buy here. There must be several varieties, I suppose. The ones I buy I eat the skin and flesh, there is not enough to juice.
Carolyn, I'm not certain, but I'm pretty sure this variety is Changshou. And like your's... too small to juice. Hubby peels them to eat. But for the puree, I just cut in half, de-seed and throw the peels and all in the blender.
Mart... they taste like oranges... but with kind of a sweet limey twang. I know that doesn't make sense... but that's the only way I can describe them. I only tasted a Kumquat for the first time ever a few weeks ago. And I practically know nothing about them, just that this particular breed is suitable for this part of Texas. Sorry I can't be more help.
I remember seeing kumquats for the only time many, many years ago in a holiday fruit basket. Miniature orange footballs as I recall, but I don't remember what they tasted like. Jerry
Congratulations Cheryl :-D :-D In my country Greece only place to cultivate this fruit is the island where I live :-D A Little History Kumquat in Chinese means "golden orange", and actually looks like a small, very small Portokalakis. Eaten with the skin and the taste is bittersweet. The kumquat was brought to Corfu by the British (and particularly the botanist Sidney Merlin, known for his eponymous variety developed in chtima towards Dassia) in 1860. It seems that he liked the climate of Corfu and Corfu liked the taste and aroma. Today, kumquat grown mainly in North Coast and especially around the larvae. The kumquat liqueur has become a trademark of Corfu and is both the characteristic orange and the (more natural) yellowish color. But the kumquat is used mainly in cooking and baking where we candied fruits, jams and preserves, up and perfumes! :-D
Thank You Theo for the information. I am amazed that our climates can grow so many of the same things. I will be experimenting with different things to do with them. I saw one recipe for Kumquat Martini
Here we only get it once a year as an ornamental plant for decoration and prosperity luck for Chinese during Chinese new year. Like Theo said, in Chinese it is "Golden oranges" so it is good!!! The plant is very difficult to grow here and usually like the Christmas tree, it is displayed as long as it is alive with the kumquats still attached. The plant is usually disposed off once the kumquat starts to drop. We get dried kumquats from China and it can be eaten by itself as snack, make it into a drink or as a flavouring for cooking and baking.
From what I understand, the skin is sweet, the inside is sourish and the seed is bitter. It should be eaten whole minus the seeds.
I was looking at it around Christmas and thought how the bright fruit looked like someone had decorated a tree. :-D Seems "The Dragon" picked out a treasure of a fruit tree at that sale.
