Kumquats are the smallest of the commonly eaten citrus fruits, roughly the size and shape of a large olive. Unlike other citrus, the thin rind is the sweetest part, while the juicy interior is bracingly tart — and the whole fruit is eaten together, skin included. This contrast of sweet and sour in a single bite makes them quite distinctive.
They can be eaten fresh as a snack, sliced into salads, or used in marmalades, chutneys, and syrups. Kumquats also make excellent preserves and candied fruit, and they pair well with rich meats like duck and pork. Their ornamental appearance makes them a popular garnish.
Kumquat trees grow well in Australian gardens, particularly in warmer and temperate climates, and the fruit is available seasonally at greengrocers and farmers’ markets through the cooler months.
How it's made
Nutrition (per 100g)
1 fruit without refuse is about 19 g — roughly 10 kcal of this.
What it costs the planet (per kilo)
Where it comes from
In the kitchen
Keeping it
In the fridge: about 21 days.
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
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Where this data comes from
USDA
SR Legacy
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Where to next
Your household's take
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