What Are Kumquats? How to Use The Chinese Mandarins

You may have seen them dozens of times because in the West they are a very popular ornamental plant, but you probably didn't know what those small, oval mandarins were. You've met kumquats, also known as "Chinese mandarins", a true treasure of the citrus world and a specialty fruit here in the U.S..

It is a fruit native to the East, especially China, and is very special because it is eaten whole, including the peel. The power of its flavor, in fact, lies in the contrast between the very sweet peel and the more acidic pulp, a combination that creates a unique taste experience.

And not only that: kumquats are also very beneficial for the body because they are rich in vitamins and essential oils. In their homeland, these fruits are considered a symbol of prosperity and luck, and can be a true ally in the kitchen to prepare savory dishes, sweets, jams and liqueurs.

What Are Kumquats?

The scientific name of the kumquat is Citrus japonica, but it is commonly known as the Chinese mandarin due to its oriental origin. It is the fruit of the plant of the same name belonging to the Ruataceae family and was classified in 1780 by Carl Peter Thunberg, although it was recognized as a separate species only in 1915 by Walter Swingle.

It was he who called it “Fortunella”, another name by which the plant is known, in homage to the British botanist Robert Fortune (1812–1880). By pure coincidence, however, its Chinese name also recalls good luck: kumquat, in fact, is composed of the word kum which means golden and the word quat, which means good luck.

Kumquat arrived in Europe and North America in the 19th century thanks to explorers and botanists fascinated by the plant's resistance and the particular taste of its fruits. Over time, kumquat has spread to different parts of the world, used both as an ornamental plant and as an ingredient due to the great versatility of its fruits.

Kumquats' Properties and Characteristics

One of the reasons why kumquats are becoming more and more popular is their nutritional richness. They are a real concentrate of essential oils that are excellent for our body and that give the fruit its unique flavor, including limonene, alpha-pinene and alpha and beta-caryophyllene.

Some of these compounds are very rare to find in natural organic substances, a detail that makes kumquat different from all other fruits and much more beneficial. These oils, in fact, have antimicrobial and antibacterial properties, anti-inflammatory and are excellent against pathogens that attack the skin. It is also a fruit very low in calories, so it can also be consumed by those who follow a diet or a healthy diet.

As if that were not enough, kumquats are very rich in mineral salts such as potassium, magnesium and calcium, and also have a significant content of vitamins C and A, factors that make them an excellent protector for the intestinal tract.

How to Use Kumquats in Cooking

Kumquats are generally eaten with their peel, because it is the sweetest part of the fruit and is the one richest in essential oils and sugary components. That's right, complete with peel, you can use them to prepare jams and compotes, one of the most common ways in which they are processed.

With kumquats you can also prepare an excellent digestive liqueur that is very easy to prepare: just leave them to infuse with alcohol and sugar for a certain period of time and then filter the mixture. Sweet and delicate, it is the perfect after-meal liqueur, but it is equally original to serve accompanied by dry biscuits during the day.

Their delicate flavor also makes kumquats perfect for cooking delicate fish such as sea bass and sea bream, or for meats such as chicken or duck: placed in pans and cooked in the oven, they release delicious juices that enhance the flavor of recipes. Obviously, kumquats are suitable for preparing desserts, especially for preparing creams, but also candied to fill or decorate cakes.