Kendall Farms | Dwarf Kumquat

The History of Kumquats

Kumquats originated in China (they are noted in literature dating to the 12th century), and have long been cultivated there and in Japan. They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter into North America. Originally placed in the genus Citrus, they were transferred to the genus Fortunella in 1915, though subsequent work (Burkill 1931, Mabberley 1998) favours their return to inclusion in Citrus. (wikipedia)

The History of Citrus

The Kendall Farms Range

Dwarf Nagami - The small oval fruit of this gourmet Japanese variety is a brilliant deep orange colour with a highly aromatic skin. The fruit holds on the tree for a long period adding to its high ornamental value. It can be eaten whole as a fresh fruit or in the same way as other kumquats. Also looks fantastic as Feng Shui at the front door. An excellent variety.

Dwarf Meiwa - A stunning sweet variety of kumquat that can also be eaten whole straight from the tree or used in cooking. It is not as tart flavoured as Nagami. Another highly recommended kumquat.

Cultivation Notes

Both Varieties can be grown in a pot or ground (1.5m) - harvests March to September (sometimes longer), are evergreen and self-pollinating.

Check out a complete guide to citrus tree care here.

Health Benefits

All citrus fruits contain liminoids in their rinds (and give them their trademark bitter taste), a chemical that has been shown to prevent and halt the spread of cancer in lab conditions. Kumquats are a great way to get liminoids in your diet since they are eaten rind and all.
Kumquats are low in Saturated Fat, Cholesterol and Sodium and high in Dietary Fibre and Vitamin C. To serve, slice and use in salads, on cereal, or over yogurt.

Interesting Facts

Kumquats are often eaten raw. As the rind is sweet and the juicy centre is sour and salty, the raw fruit is usually consumed either whole, to savour the contrast, or only the rind is eaten. The fruit is considered ripe when it reaches a yellowish-orange stage, and has just shed the last tint of green. The Hong Kong Kumquat has a rather sweet rind compared to the rinds of other citrus fruits.

Culinary uses include: candying and kumquat preserves, marmalade, and jelly. Kumquats appear more commonly in the modern market as a martini garnish, replacing the classic olive. They can also be sliced and added to salads. A liqueur can also be made by macerating kumquats in vodka or other clear spirit.

The Cantonese often preserve kumquats in salt or sugar. A batch of the fruit is buried in dry salt inside a glass jar. Over time, all the juice from the fruit is diffused into the salt. The fruit in the jar becomes shrunken, wrinkled, and dark brown in colour, and the salt combines with the juice to become a dark brown brine. A few salted kumquats with a few teaspoons of the brine/juice may be mixed with hot water to make a remedy for sore throats.

A jar of such preserved kumquats can last several years and still keep taste.

In the Philippines, kumquats are a popular addition to both hot and iced tea.

In Vietnam, kumquat bonsai trees are used as a decoration for the Tết (Lunar New Year) holiday. Kumquat fruits are also boiled or dried to make a candied snack called mứt quất.

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Candied Kumquats with Vanilla and Cinnamon

makes one 8-oz jar with a bit leftover

Ingredients

1/2 cup water
3/4 cup orange honey
scant 1/4 cup natural sugar
2 cinnamon sticks
1/2 of a vanilla bean, split lengthwise
1 pint kumquats, halved and seeded (about 14-18 ounces)

Directions

Add first five ingredients to a saucepan over medium-high heat, scraping the seeds from the vanilla bean and adding both seeds and pod. Stir to dissolve sugar. Add kumquats and bring back to boil. Reduce heat and simmer for 15 minutes or so, until kumquats are tender and the syrup has reduced some. Cool and store in a jar in the fridge. www.caviarandcodfish.com

KUMQUAT MERINGUE PIE

Ingredients

1 baked 9" pie shell

3 tbsp. margarine

1 cup sugar

1/3 cup pureed kumquats

3 eggs (separated)

1-1/2 cups water

1 tsp. lemon juice

1 pinch salt

3 tbsp. cornstarch

Directions

1. In heavy sauce pan, combine water, sugar, cornstarch and salt.

2. Place over medium heat and bring to boil.

3. Stir in beaten egg yolks. Bring to boil, stirring constantly.

4. Boil 2 minutes or until thick.

5. Remove from heat and add lemon juice, pureed kumquats and margarine.

6. Cool and pour in baked pie shell.

7. Top with meringue.

Meringue for topping:

For the meringue, the rule is 2 tbsp. sugar per egg white. To make meringue 3 egg whites, 6 Tbsp sugar and 1/4 tsp of cream of tartar. Beat with mixer, until high and fully.

KUMQUAT CHUTNEY

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, sliced thin
1 tablespoon fresh ginger, minced
1 medium onion, sliced thin
2 chiles sliced into rings
1 pint kumquats, rinsed and sliced thin
1 star whole star anise
½ cup sugar
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon white vinegar
½ cup orange juice

Directions

Saute the garlic, onions, ginger and chiles in the vegetable oil over medium heat, until softened, about 4 minutes. Add the rest of the ingredients, stir and bring to a simmer. Let cook until kumquats are softened, about 15-20 minutes. Taste and adjust seasonings. Remove from heat and allow to cool. Store in a clean, glass jar. Remove star anise before eating. Makes about 1 ½ cups. Can be doubled.