Key Ingredient
vine publishing
Citrus fruits abound. Everything from navel oranges to grapefruit is now in peak season. Even the citrus trees in our back yards seem to be chock full of beautiful fruit this year. Key ingredient: kumquats
The tiniest member of the citrus family is also the only one that can be consumed skin and all. Fresh kumquats are unique in this sense, possessing an intense sweet/tart flavor that has been enjoyed in Asia for centuries.
The basics: The kumquat is native to China but is also widely cultivated in Japan and the United States (mainly Florida and California). Its name translates to "golden orange," as characteristic of its bright color.
The kumquat is oblong and about an inch in size. A round variety is not readily available in markets.
Unlike other citrus fruits, the kumquat has a sweet and juicy rind, while the flesh is somewhat dry and tart. It's enjoyed fresh this time of the year, but more often prepared as a preserve or pickle. Kumquats are a good source of potassium and vitamins A and C.
Selecting: Choose kumquats that are plump and firm, with shiny, bright orange skin. Kumquats that have a green tinge may be a bit more tart. Avoid fruit that are soft, blemished or shriveled.
Storing: Kumquats can be refrigerated, wrapped in plastic, for a couple of weeks.
Use: Kumquats aren't consumed in large quantities raw because of their tartness. Very ripe fruit can be julienned and added as a garnish to a salad, topped with a light citrus dressing. Usually the fruit is made into marmalades and preserves. Sugar, water and lemon are essentially all the additional ingredients needed for a sweet-sour preserve. Or, add kumquats to any citrus-based marinade for added zip.
Where to buy: Kumquats can be found in the specialty food sections of markets and should be available periodically through April. They are pricey at $10 to $12 a pound. Look to Chinatown for better deals or make friends with someone who still grows this unique citrus.
Food Stuffs: Morsels
Barbara Burke is a Hawaii-Pacific University instructor who teaches and writes about food and nutrition. Contact her at the Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail her at: features@starbulletin.com
