Its name might lure you into considering a friendship, if not familial bond with that other homophone of a fruit, the loquat but fear not, they have no ties that bind unlike its relationship with the limequats, a hybrid of key lime and kumquat.
Let’s consider this yellow-gold to orange-fleshed fruit Citrus sensu lato. Small and often compared to the size of olives, these round – oval fruit vary in size, generally not exceeding 1 – 1 1/2 inches. Mine are much bigger than any olives I’ve come across in my lifetime. What do people like me find so endearing about the Kumquat? Its edibility. If you are a citrus fan, you would have considered many a time eating a fragrant blooming lemon – skin, pith and pulp. Sensibility would have gotten the better of you and you would have prevented your tongue from an acid wash and gone for what you needed – the zest or the juice. Not so Mr Kumquat. He is totally edible – head to toe – you might want to spit out the small, pectin-rich seeds rather than swallow but the choice is yours.
Not only is the skin edible but diametrically opposed is its tart core, which remains true to the tribe (of lemons, limes, oranges and grapefruits). I remember my first encounter with them left me puzzled:
When at first I took a bite of your sweet skin, I was puzzled. You reminded me of the mango skins out of my tropical Africa, firm on the outside but somewhat warm and soft on the inside. One taste of your core though left my mouth sour and so I took to steeling myself before every gulp of your juice. I developed a pattern – eat the top off, drink some tart juice and finish off with the sweet flesh…
Till I met a colleague at the coffee machine, kumquats in hand. He expressed delight for the very fruit and when I proceeded to talk about the pros and cons, he looked on …puzzled. Shocked at my elaborate eating pattern of bite, drink, bite, he said, I just eat it…all at once! Surprise, shock, amazement…especially when I tried it. Why, oh why do I have to make things so complicated for me? Why can’t I simply adhere to the KISS principle?
According to Cooking and Tips.com: The three most prolific varieties of kumquats found in central Florida are the ‘Nagami’, or oval kumquat, the ‘Meiwa’, or large round kumquat, and the ‘Marumi’. The oval Nagami is the most common of the three. Although its skin is delectable, the pulp can leave the palate with an acrid aftertaste. A cold snap will sweeten it some. The skins, pulverized in a food processor and combined with sugar, cinnamon and ginger, make a delectable jam.
Michael Chiarello in Flavoured Oils – 50 Recipes for Cooking with Infused Oils, says of this recipe
This method results in an oil that captures the fresh flavour of citrus. Look for fruit with thin skins – the more pith, the more bitter the flavour. If you can only find fruit with thin skins, see Chef’s Notes* . Orange is a knockout. Try Tangerines and kumquats too. You can also make an oil with both an orange and a lemon though I prefer the clear flavour of the single fruit.I am a huge fan of ‘finishing condiments’, from salts to oils and vinegars and this recipe fulfils that itch to infuse something with flavour, to impart the essence of one ingredient onto another in a way that brings about perfect harmony.This oil is perfect on/in raw and cooked salads, as a dip for bread and much more. It brings with it a fresh, sweet and citrusy fragrance.
The original recipe calls for oranges, lemons, Meyer lemons or limes though Michael gives guidance on making the oil with kumquats.
Kumquat oil
Ingredients
How to
Roughly chop the fruit – skin, seeds and all in a food processor with short pulses or use a chef’s knife – Do not process to a purée.
If the fruit is too finely chopped, the oil will emulsify with the pulp and not separate. Transfer the fruit to the work bowl of an electric mixer and add the oil. Mix on low speed for 10 minutes with a paddle attachment.
Let stand at room temperature for 2 hours.
Rinse 4 layers of cheesecloth in cold water and squeeze dry. Suspend a fine-mesh strainer over a fat separator or bowl. Put the citrus mixture in the cheesecloth and squeeze to extract the oil. (As you squeeze, the web of cheesecloth loosens. The strainer will catch the bits of pulp which may escape.)
Let stand again to allow oil and juice to separate. The clear oil will float above the thick mixture of juice, pulp and some emulsified oil.{I used a coffee filter to strain out the mixture}
Pour oil into a sterilized glass jar or bottle and discard juice. {If I was a baker at this stage, I would have put the juice in some bread or cake, sans the seeds but I wasn’t…..}
Whatever you do, cover tightly, refrigerate, and use within a week.
* Chef’s notes: If lemons have thick skin, the pith may add some bitterness to the oil. To avoid this, peel the zest with a vegetable peeler, put in a food processor and chop finely. Cut the pith off the fruit, being careful not to cut into the pulp. You want to save as much juice and pulp as possible. Cut the fruit into eights and process with the zest. Then put it in a stand mixer and mix as above.
Other recipes with Kumquats
Kumquat Icecream from Yasmeen @ Health Nut
Kumquat marmalade with Champagne and figs from Winne Abbie’s Healthy Green Kitchen
Kumquat and Spinach salad from Veggie Belly
Kumquat Jelly from Celia at Fig Jam and Lime Cordial
What do I plan to do with it?
All of the above, and more, in one form or the other!
I happen to think this is perfect for Weekend Herb Blogging #240 started by Kalyn , run by Haalo of Cook (almost) Anything at Least Once and this week hosted by Anh from Food Lover’s Journey.
So, have you had any kumquat encounters? Did they end well?
The large round Meiwa has a bright orange skin that is marvelous to the taste with a delectable pulp that leaves just a hint of tangy aftertaste. These are so good that it is a shame to do anything except pop them into one’s mouth for pure pleasure but, since it is impossible to consume all the fruit from the prolific tree during its short season, the excess lends itself to delicious marmalade, tangy condiment or savory dessert when preserved whole in a sugar or rum syrup. [wpurp-searchable-recipe]On Flavoured Oils: Kumquat Oil – – – [/wpurp-searchable-recipe]
[…] have many weaknesses: Cilantro. Kumquats. Pineapple. Sleep. I make no apologies for them. They sometimes lead me down irrational […]
[…] call it. They enjoy it in a variety of ways and I’m most interested in having it with kumquat juice. As you know, I am a BIG kumquat fan, and was fortunate to find loads at a store in Lagos […]
[…] The flavour of the whole fruit is complex, hard to describe. It’s not quite citrus, somewhat blossomy…as peaches, and fruity in a savoury, tomatoey way. Bite into the fruit and you’ll get mint and menthol as in grains of paradise, a bit of heat as in fresh green chilies and that familiar citrusness that’s inherent in kumquats. […]
[…] you do, don’t overheat the jam….like I did with my redcurrant and kumquat […]
[…] you do, don’t overheat the jam….like I did with my redcurrant and kumquat […]
[…] I bite through the flesh. I find the flavours somewhat reminiscent of mangoes, a bit like I found kumquat skins! However, I don’t think this is the peak of the season as we had a couple of batches which […]
I’ve never thought to flavor oil with citrus fruits but this sounds fantastic! I bet it would add some real pizazz to pasta salads or risotto!
[…] do the same. Use it fresh and don’t experiment – you have me to do that for you! And my kumquats…..were an absolute delight in Friday’s breakfast. They lifted, sweetened and perfumed […]
Wow I can almost smell that sitting here… I got excited about kumquats after seeing them over at What’s for Lunch Honey a few months ago. Your funnel looks very scientific!!
Your post was incredibly enlightening and enriching…just as much as that infused oil seems to be. I could only wonder how well it would work out with a grape seed oil base. I guess, I’ll have to experiment;o)
Thanks for such a wonderful read and gorgeous photos.
Flavourful wishes,
Claudia
Love kumquats, what a great idea. Maybe not diet appropriate, but I tried some different flavored ice cream made of oil oil and it was so good, I can’t help but think that kumquat oil would be equally delicious.
cool enjoy your bike, and you such do a giveaway for some drops for fun he he
adore your blog so much fun to read
have a fun weekend cycling
[…] On Flavoured Oils: Kumquat Oil « July 2nd, 2010 […]
Thanks for your comments. I hope you get to find kumquats, limequats or any of the other delightful quats!
Sorry, Ozoz..I am just too happy to just shout out loud here..Kumquat oil sounds so special.
Oh Angie, I’ve been shouting ‘Hup, Hup, Holland’ with complete strangers on the street. Please shout!!!!!
Holland WONNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN!!!!!! GREAT!
How cool is this?! I’m definitely going to be using this!
What a splendid recipe, dear Ozoz!!
I will make this very soon! thanks for sharing!! I am allready thinking where I can use this in etc. You are so creative, girl!
Kises from Brussels!
How interesting!
I used to buy some kumquats on the market but I used to eat them whole…with the skin, not sure if that is the right way 🙂
Margot dear, that is the right way – that way you balance the sweet/sour but for me it is too strong and too bold a step to take!
You’re not as strange as you think! It’s common Chinese practice to eat all the skin off a kumquat before eating its flesh – at least that’s the way I’ve always seen my mother eat them =)
Yay for your mum and I!
What a beautifully written, thoughtful and provocative post. I love the recipe and love the preamble. Thank you… and, did I mention (I know I did NOT) how gorgeous your photos are… and with this post, you did KISS… in a very complex way!
Did you use to live in Africa?
Valerie
Yes Valerie, apart from 6 years abroad (3 in the UK and 3 here in the Netherlands) most of my life was spent in Nigeria!
These infused oils are great for this time of year…refreshing.
Oh Wow! How interesting! Must go look for kumquats!
What interesting kumquats! Ours were round.. a little like baby mandarins..always such wonderful photos to drool over here, Oz! 🙂
I also love infused oils, and I’m a big fan of kumquats. I never thought of using the fruit in an oil, but now I’m hankering to give it a try!
How lovely, Ozoz!! Kumquats are a new thing for me, but I really like them. The slightly bitter skin has won me over. 🙂 I bet this oil is fantastic!!!
I don’t think the kumquats are in my store right now. Too bad. I will definitely try this when I see them. It would be great in a salad.
Never had a Kumquat. As you know I am a big lemon lover so I’m sure I wuold enjoy them. If I ever see them here in the middle of nowhere I’ll be sure to pick them up.
i would love to try a limequat, how interesting…i love infused oils and have always wanted to try making one, this looks perfect for all your summer eats and in ice cream oh divine, love the pics..
sweetlife
ps thanks for the food52 tip, i joined
I have some limequats and I’m glad I can at least enjoy some key lime flavours….even if a mere hybrid. I’ll let you know what I use them for, when I dream up something