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| Whole kumquats, and one in cross-section |
| Photo l Michael Persico |
Once called "the little gems of the citrus family," kumquats were reclassified in 1915 into the genus Fortunella, which includes six small Asiatic species. They differ from other citrus in that the skin is sweet and edible, concealing tart flesh. The best way to eat this little jewel is to pop the entire fruit in your mouth. A bite will reveal the layers of flavor: clean sourness after the slightly oily, spicy sweet skin. The most commonly sold kumquats in the U.S. go by the name Nagami, and are an excellent source of Vitamin C and fiber.
Florence Fabricant recently cataloged the development of a new seedless kumquat variant, which has been available in Japan for some time. Seedless kumquats for the U.S. market are now being grown in Panama, and can be purchased from baldorfood.com for $15 per 2 pounds.
Fabricant suggests simmering whole or halved kumquats in sugar syrup for cocktails, or blanching and slicing into salads.
Organic kumquats are available for $3.99 a box at Whole Foods, 929 South St., 215-733-9788, and 2001 Pennsylvania Ave., 215-557-0015
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