Ah, the kumquat, such a party in your mouth. What’s not to love about this sweet-tart bite of goodness that you can pop in your mouth, skin and all, for a low-fat dose of potassium, vitamins A and C and fiber?

Nagami or Oval Kumquat (Fortunella.margarita) is the most common variety in the U.S., according to Kumquat Growers Inc.  The tiny, oval fruit was introduced into Florida from Japan in 1885 and has been grown commercially since 1895. St. Joseph, Fla., is the self-proclaimed “kumquat capital of the world,” on Florida’s Gulf Coast.

Every January, Dade City, next door to St. Joseph, celebrates with a Kumquat Festival, where the hot seller is the kumquat pie, “like a dreamsicle,” says one fan. The fruit is in season in Florida from November to March, and we think it’s best just off the tree, rolled between your fingers to release the aromatic oils, and eaten whole. (Spit out the seeds.) Or slice it thin and toss with a salad. 

Kumquat trees do very well when planted in the yard or in larger pots, according to Kumquat Growers Inc. They can withstand temperatures as low as 28 degrees and require about the same care as other citrus. They can be grown throughout Florida, but produce larger and juicier fruit when grown in sandy soils (Central Florida is ideal).  We have just one tree in our back yard, and it produces enough fruit for a daily picking of three or four for a fresh treat.

sliced kumquats

The thin-skinned fruit can be used in flavoring bread, cakes, cookies and pies. They make a deliciously colorful and tart sauce, marmalade, jelly or chutney with flavors that work well with chicken, pork, or fish. 

We love them candied (divine added to a key lime pie). An easy recipe from noted Florida chef Norman Van Aken: Take 10 kumquats, 2/3 cup sugar and 1/3 cup fresh orange juice. In a heavy saucepan, cover kumquats with water and bring to a boil. Drain and place in ice water to stop the cooking process. Trim ends. In a saucepan, bring the sugar and orange juice to a boil, lower to simmer and add the fruit. Simmer 50 to 60 minutes, stirring to make sure the fruit doesn’t stick. Remove the kumquats and place on parchment paper.  Enjoy!  

About the writer

Pam Brandon is a published author and 35-year veteran of news and feature reporting, based in Winter Park, Fla. In 1995, she started her own company, Pam Brandon Editorial Services.Brandon is a food columnist for The Orlando Sentinel and The Palm Beach Post and writes about Central Florida dining for Orlando Home & Leisure magazine and for gayot.com. She is co-author of “Culinary Confessions of the PTA Divas” cookbook published by Menasha Ridge Press and has written several books for Disney Publishing, including the recently released “Delicious Disney Desserts,” and the 2008 Epcot International Food & Wine Festival cookbook. Other Disney books include “Delicious Disney,” “Cooking With Mickey,” “Cooking With Mickey and the Disney Chefs,” “One Day at Disney” and “Marking the Millennium.” She also is the author of “The Unofficial Guide to Florida” and “The Unofficial Guide to Florida With Kids,” both published by Wiley Publishing Inc., and a consultant to other guidebooks including Birnbaum’s official Disney guides.