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The yellow kumquat is like a miniature version of a yellow orange with an oval shape. This fruit has a sour taste similar to citrus and is bred in the citrus family but is sometimes classified as a separate variety. [1] X Research Source The strangest thing is that the skin of the yellow kumquat is usually sweet and delicious, creating a distinctive flavor when you eat the peel.
Steps
Eat blueberries
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Select ripe kumquats. Ripe kumquats have a bright orange or yellow orange color. Do not choose raw blueberries. The kumquat skin should look good and be firm, without dark spots or wilting. [2] X Research Source
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Wash and pat dry the water on the kumquats. No matter where you buy kumquats, you still have to wash the kumquats with clean water. Since the pods are edible, you need to remove any pesticides or dirt from the surface of the shells. Use a paper towel to dry the water after washing the kumquats.
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Rub kumquats (optional). Some say that rubbing or massaging the kumquats with your fingers helps make the peels sweeter and more citrusy. [3] X Research Sources
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Remove seeds (optional). The seeds of the kumquat are not poisonous but have a bitter taste like orange seeds. [4] X Research Source If you feel uncomfortable, cut the kumquats in half and remove the seeds. You can still easily trick the seeds out while eating or chew the whole seed if you can tolerate its taste.
- In addition, you also need to remove the green stalk.
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Eat blueberries. Strangely, the yellow kumquat has a sweet skin and a sour flesh. Bite off one end of a kumquat to taste the peel. After you have tasted the sour taste of the juice inside, you can continue to bite slowly or put the whole fruit in your mouth. If you can stand it, you will notice the unique combination of sour and sweet in this fruit.
- Some varieties of kumquats will be less acidic or have thicker skins. If you try one and don’t like it, find another one or use it in food preparation.
- If you hate the sour taste, squeeze out the water and just eat the rind.
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Preserve blueberries. Kumquats will keep for about 2 days at room temperature or 2 weeks when stored in the refrigerator in an airtight container. [5] X Research Source You can eat kumquats cold or not, depending on your preference.
Processing yellow kumquats
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Cut kumquats into thin slices and add to salads. The striking flavor of kumquat makes a harmonious combination with spicy or bitter vegetables such as lettuce or rocket. Use a knife to cut the kumquat into thin round slices. Remove the seeds then layer the kumquat on top of the salad to bring out the color.
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Make kumquat jam. Kumquat jam is sweeter and less bitter than regular jam. The recipe is similar to most other jams.
- Because kumquat seeds contain pectin, you can boil them with kumquats to thicken the jam. Keep the kumquat seeds in a lint-free bag while cooking so they don’t get mixed in with the jam. [6] X Research Sources
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Make salted blueberries. The salting process takes at least 3 days but the finished product will be very unique. This special recipe preserves the sweetness of kumquats.
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Add kumquats to meat dishes. The acid in kumquats will add flavor to lamb and poultry dishes. Add kumquats to the dish about 30 minutes before finishing the braising or stocking process. [7] X Research Source Seafood also pairs well with kumquats, but only in the absence of marinade. Add kumquats when finished cooking to garnish or combine with sauce.
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Add kumquat flavor to vodka. Wash the kumquats and cut them in half – at least 10 are needed for each cup (240ml) of vodka. [8] X Source of Research Put the kumquats in a glass of vodka, cover and keep in a cool place, shake well every day. The wine will have a light kumquat taste after a few days, the taste will deepen after a week or two and continue to permeate to become more intense after weeks or months.
- If you like sweet wine add a little sugar, about 25g per 240ml of vodka. [9] X Research Source
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Yellow kumquat cellar. In the US, kumquats bear fruit for the first time around the time of Thanksgiving preparation. Use that opportunity to spice up a traditional cranberry sauce or use it to make chutneys and desserts:
- Cut 1.5 cups of kumquats. Remove seeds and stalks.
- Put the kumquats in a covered pot with 60ml of water and simmer until the kumquats are soft. [10] X Research Source
- Then add one of the following ingredients:
- A can of cranberry sauce
- Or dried cherries, grated ginger, black pepper and cinnamon. [11] X Research Source
- Or 150-200g sugar to make sugar kumquats.
- Open the lid and continue to simmer for 10-15 minutes until the chutney becomes slightly cloudy. Add water every time you see the pan dry.
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Freeze kumquat peels into cups. Cut large kumquats in half horizontally. Remove the succulent flesh from the inside with a spoon or cup of grapefruit and add it to smoothies, vegetable salads or ice cream. Freeze tangerine peels in an airtight container to use in sorbets or other desserts.
- Or cut kumquats in half. Dip the round end into the beaten egg whites mixture with the honey, followed by the dip in the raw sugar and cinnamon. Then freeze and enjoy a unique dessert. [12] X Research Source
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Completed.
Advice
- There are many varieties of kumquats that vary in shape (round or long) and color (yellow or orange). [13] X Research SourceMeiwa kumquats are the sweetest, while Marumi , Nagami and Hong Kong varieties are much more tart. [14] X Research Source[15] X Research Source
- Most seeds are near the base, opposite the stalk. Cut this end off so you can easily remove the seeds with the tip of a knife. [16] X Research Source
- Winter is the season of kumquats. If you see yellow kumquats on sale at other times of the year, they are imported so they won’t be as fresh and succulent.
Things you need
- Knife (optional)
- Water to wash kumquats
- Yellow Kumquat
- Road (optional)
X
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 20 people, some of whom are anonymous, have edited and improved the article over time.
There are 11 references cited in this article that you can view at the bottom of the page.
This article has been viewed 10,446 times.
The yellow kumquat is like a miniature version of a yellow orange with an oval shape. This fruit has a sour taste similar to citrus and is bred in the citrus family but is sometimes classified as a separate variety. [1] X Research Source The strangest thing is that the skin of the yellow kumquat is usually sweet and delicious, creating a distinctive flavor when you eat the peel.
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