Amazing Health Benefits of Kumquat And Nutritional Value

What is Kumquat?

Kumquat, scientific name Citrus japonica, are small citrus fruits resemble oranges to a certain degree, both inside and out, although they are smaller in size than most orange varieties. There are different types of kumquats, but the most common one is the round kumquat variety, which looks like a small orange. Due to the sweet flavor, they are used for garnishing, cocktails, jams, jellies, preservatives, candies, and desserts.

The health benefits of kumquats include their ability to regulate digestion, help in skin, dental, eye, and hair care, and boost the immune system. They also reduce your chances of developing diabetes, lower your cholesterol levels, strengthen bones and improve nerve health.

History Of Kimquat

The kumquat plant is native to south Asia and the Asia-Pacific region. The earliest historical reference to kumquats appears in literature of China in the 12th century. They have long been cultivated in India, Japan, Taiwan, the Philippines, and southeast Asia. They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter into North America.

Types Of Kimquat

Citrus taxonomy is complicated and controversial. Different systems place different types of kumquat in different species, or unite them in a single genus. Historically they were viewed as within the genus Citrus, but the Swingle system of citrus taxonomy elevated them to their own genus, Fortunella. Recent phylogenetics suggests they indeed fall within Citrus.

Round kumquat or Meiwa
When the kumquats are divided into multiple species, the name Fortunella japonica (or Citrus japonica) is retained by this group. The round kumquat also called Marumi kumquat or Morgani kumquat, is an evergreen tree, producing edible golden-yellow fruit. The round Hawaiian varietal, the “Meiwa kumquat”, is eaten raw. The fruit is small and usually round but can be oval shaped. The peel has a sweet flavor but the fruit has a sour center. The fruit can be eaten cooked but is mainly used to make marmalades and jellies. It is grown as an ornamental plant and can be used in bonsai. The plant symbolizes good luck in China and other Asian countries, where it is kept as a houseplant and given as a gift during the Lunar New Year. Round kumquats are more commonly cultivated than other species due to their cold tolerance.

Oval kumquat or Nagami
When the kumquats are divided into multiple species, the name Fortunella margarita (or Citrus margarita) is used for this group. The oval kumquat is also called the Nagami kumquat. The unusual feature of the Nagami kumquat is in the eating of the fruit. The fruit is eaten whole, skin and all. The inside is still quite sour, but the skin has the sweeter flavour, when eaten together it produces an unusual tart-sweet, refreshing flavour. Fruit ripens mid to late winter and always crops very heavily, making a spectacular display against the dark green foliage. The tree is smaller growing and dwarf in nature, making it ideal for pots and has even been used in bonsai.

Jiangsu kumquat
When the kumquats are divided into multiple species the name Fortunella obovata (or Citrus obovata) is used for this group. The Jiangsu kumquat or Fukushu kumquat bears edible fruit that can be eaten raw. The fruit can be made into jelly and marmalade. The fruit can be round or bell shaped; it is bright orange when fully ripe. It may be distinguished from other kumquats by its round leaves. It is grown for its edible fruit and as an ornamental plant. It cannot withstand frost. Kumquats are often seen near the Yuvraj section of the Nayak Province.

‘Centennial Variegated’ kumquat

The ‘Centennial Variegated’ kumquat cultivar arose spontaneously from the Nagami kumquat. It produces a greater portion of fruit versus the thinner peel than the Nagami kumquat, and the fruit are also rounder and sometimes necked. Fruit are distinguishable by their variegation in color of green and yellow stripes. The tree is thornless.

Mandarinquat

The Mandarinquat is a cross between a kumquat and a mandarin. The fruits look like oblong, miniature tangelos. Like a kumquat, they can be eaten whole. However, the rind is a bit crunchy and the seeds are larger.

Limequat

A cross between a key lime and a kumquat. Extremely sour with a slight, salty tang. These can be eaten whole. The skin is extremely sweet, with a tangy and sour flesh similar to that of a lime. They were bred by Walter Tennyson Swingle in 1909.

Nutritional Value of  Kumquat

Kumquats are made up of a wide variety of essential oils, including limonene, alpha-pinene, monoterpenes, and many others. They also contain fiber, potassium, calcium, vitamin C, beneficial fats, and vitamin A.

Nutritional Facts Of Kumquat

PRINCIPLE	NUTRIENT VALUE	PERCENTAGE OF RDA
Energy	71 Kcal	3.5%
Carbohydrates	15.90 g	12%
Protein	1.88 g	3%
Total Fat	0.86 g	4%
Cholesterol	0 mg	0%
Dietary Fiber	6.5 g	17%
VITAMINS
Folates	17 µg	4%
Niacin	0.429 mg	2.5%
Pantothenic acid	0.208 mg	4%
Pyridoxine	0.036 mg	3%
Riboflavin	0.090 mg	7%
Thiamin	0.037 mg	3%
Vitamin A	290 IU	10%
Vitamin C	43.9 mg	73%
Vitamin E	0.15 mg	1%
ELECTROLYTES
Sodium	10 mg	0.5%
Potassium	186 mg	4%
MINERALS
Calcium	62 mg	6%
Copper	0.095 mg	10%
Iron	0.86 mg	11%
Magnesium	20 mg	5%
Manganese	0.135 mg	6%
Selenium	0.0 mcg	0%
Zinc	0.17 mg	1%
PHYTO-NUTRIENTS
Carotene-ß	0 µg	—
Carotene-α	155 µg	—
Cryptoxanthin-ß/td>	193 µg	—
Lutein-zeaxanthin/td>	129 µg	—

Amount Per 100 grams

• Calories 71
• Total Fat 0.9 g – 1% RDA
• Cholesterol 0 mg
• Sodium 10 mg
• Potassium 186 mg – 5% RDA
• Total Carbohydrate 16 g 5% RDA
• Dietary fiber 7 g – 28% RDA
• Sugar 9 g
• Protein 1.9 g – 3% RDA
• Vitamin A 5% RDA
• Vitamin C 73% RDA
• Calcium 6% RDA
• Iron 4% RDA
• Magnesium 5% RDA

Fiber

A diet high in dietary fiber is beneficial to the health of your heart and gastrointestinal tract. Eight raw kumquats provide 9.9 g of dietary fiber. The amount of fiber recommended daily by the Institute of Medicine is 25 g for women and 38 g for men. Dietary fiber also controls blood glucose and insulin concentrations and reduces the risk of developing Type 2 diabetes.

Vitamin C

Vitamin C is an important antioxidant and is necessary for the health of blood vessels, tendons, ligaments and bones. According to the USDA, eight raw kumquats have 66.7 mg of vitamin C. The National Institute of Health has set the daily recommended amount at 75 mg for women and 90 mg for men. Adequate vitamin C is also necessary for proper wound healing.

Vitamin A

Vitamin A is a fat-soluble vitamin that promotes vision and is necessary for the health of teeth, skeletal tissue and skin. Eight raw kumquats have 441 IU of vitamin A. According to the Institute of Medicine, men need 3,000 IU of vitamin A daily and women need 2,333 IU. Vitamin A also functions as an antioxidant, protecting your body from free radical damage.

Riboflavin

Kumquats provide the B vitamin, riboflavin, which is a component of various enzymes involved in energy metabolism. Eight kumquats provide 0.137 mg of riboflavin. The daily amount of riboflavin recommended by the National Institute of Medicine is 1.1 mg for women and 1.3 mg for men.

Calcium

Calcium is essential for nerve transmission, muscle contraction and for formation of teeth and bones. The USDA National Nutrient Database shows that eight kumquats have 94 mg of calcium. The Institute of Medicine recommends adults consume 1,000 mg of calcium daily.

Amazing Health Benefits of Kumquat

1. Aids in Digestion

The dietary fiber in kumquat adds bulk to the digestion material which helps eliminate constipation, by inducing peristaltic motion in the gut. This helps move food along, preventing bloating, cramping, constipation, and other inflammation of the colon, which can lead to even more serious issues, such as colorectal cancer.

Nutrition Health Benefits of Kumquat

2. Regulates Blood Sugar

Dietary fiber in kumquat help optimize insulin and glucose balance in the body, thereby preventing people from developing diabetes.

3. Boosts Immunity

Kumquat is rich in vitamin C which helps stimulate the growth of new cells and boosts the immune system to protect your body from infections, bacteria, and fungi. Without vitamin C as our first line of defense, we would not only be unable to protect ourselves, but we also wouldn’t be able to heal.

4. Skin Care

Vitamin C and antioxidants in kumquat make them ideal for protecting the skin from cancerous effects of the sun and negative effects of free radicals, which cause wrinkles, age spots, and rough, unhealthy skin. Vitamin C is essential for cell regeneration replaces dead cells with new cells. Healthy cells make the skin appear younger preventing fine lines and wrinkles.

5. Improves Vision

Kumquats are a rich source of vitamin A and beta-carotene, which are closely connected to vision health. Beta-carotene works as an antioxidant to reduce oxidative stress in the macular cells, thereby limiting macular degeneration and reducing the development of cataracts.

6. Aids in Weight Loss

Kumquats are rich in fiber, water, and carbs, and are low in calories. Fiber gives a full feeling for longer and helps prevent overeating and snacking between meals.

7. Helps boost Energy

Kumquats are rich in carbohydrates which are essential for replenishing the energy reserves in a simple way.The high level of riboflavin, a key vitamin involved in the production of energy, makes this process even easier.

8. Heart Health

The fiber in kumquats controls low density lipoprotein while promoting high density lipoprotein cholestrol. If the body contains a lot of LDL cholesterol it may lead to various heart conditions like hypertension. The cholesterol in the body block the arteries, inhibiting proper blood flow, clotting the blood in the veins, which can also lead to stroke and cardiac arrest.

9. Reduces Cancer Risk

Kumquats contains antioxidants which helps neutralise free radicals, the by-products of cellular metabolism, that can mutate healthy cells into cancerous ones and damage various organ systems.

10. Reduces Inflammation

Kumquat is rich in phytonutrient, antioxidants and tannins that prove useful to prevent inflammation caused due to free radicals. It is also effective to prevent hardening arteries and protect from  Arthritis.

11. Control Diabetes

Apart from their beneficial effect on digestion, kumquats also play a role in preventing diabetes. Dietary fiber can help to optimize insulin and glucose balance in the body, thereby preventing people from developing this incurable disease.

12. Build Strong Bones

The significant calcium content in kumquats helps to protect your bones over a long term. High calcium levels in your body increase the rate of healing and ensure that your bones stay healthy and strong well into the old age.

13. Dental Care

Kumquats are packed with some of the best nutrients like calcium, potassium, and vitamin C, which enhance the hair and teeth quality.

14. Hair Care

Vitamin C, natural organic compounds, antioxidants, and minerals, present in kumquats, have a major effect on the quality, texture, and strength of your hair.

15. For Cell Growth

Your body needs vitamin C to produce cells. It is essential because cell regeneration replaces dead cells with new cells. Healthy cells ensure a healthy body as they help in numerous ways. According to experts, healthy cells make you appear younger preventing fine lines and wrinkles. Thanks to the amount of vitamin C found in the fruit. Moreover, as you age, your bones begin to become weaker, however, eating this fruit on a daily basis can steer you clear of age-related bone disease, acute and chronic joint pain.

16. It Controls Cholesterol

According to experts, cholesterol has two types; HDL (good) and the LDL (bad). Both have functions to perform, but they should stay balanced. However, if your body contains a lot of LDL cholesterol, you will begin to experience various heart conditions, hypertension for example. The cholesterol in your body block your arteries, inhibiting proper blood flow, clotting the blood in your veins, which can also lead to stroke and cardiac arrest. Here kumquats come into action as they are loaded with fiber. The fiber content controls all the LDL while promoting HDL production.

17. Kumquats Fight Free Radical Cells

Everyone knows about the damages free radicals can to your body. Experts have even confirmed their association with developing symptoms associated with cancer. Many studies have concluded that to fight cancer, you are required to first eliminate all the free radical cells in your body. Moreover, the antioxidants in the fruit destroy free radicals present in your body. Kumquats are a natural and safe source of obtaining antioxidants. It is recommended to consume organic kumquats as they are free from chemicals and do not contain preservative, which can be bad for your health.

18. Effective against Viral Infections

Viral infections often bring fever and diarrhea as well, which drains your energy and leaves you weak and disoriented. Since this miraculous fruit is loaded with vitamins and mineral, snacking on kumquats can help steer you clear of stomach related complications and you will not be getting ill that frequently because the fruit helps strengthen your immunity.

19. It Produces Red Blood Cells

Red blood cells prevent anemia, but you need iron to produce them. Kumquats contain plenty of iron. So, incorporate them into your daily diet regimen and steer clear of symptoms associated with anemia.

20. For Oral Health

You can’t maintain your oral health just by brushing your teeth twice a day. You need to consume foods packed with components that ensure better oral health such as calcium. It is as essential for teeth as it is for bones. You will be surprised to learn that kumquats do have calcium as well. Eating the fruit can help you keep your gums strong and disease free.

21. Improve Cardiovascular Health

Eating kumquat lowers cholesterol and triglycerides in the blood. Thus, it increases the flow of blood in the nervous system and reduces the risk of stroke and heart attack. Kumquat contains a good amount of potassium that increase the fluid level. Thus, it helps to maintain blood pressure and heart rate. Also, it contains a good amount of Omega 3 and Omega 6. Thus, it provides complete health benefits to the cardiovascular system.

22. Prevent early Aging

Kumquats are a rich source of antioxidant Vitamin A and Vitamin C. It fulfills 73% of Daily Recommended Vitamin C. Such a rich source of antioxidants protect skin damage from free radicals. Recent studies have found that eating food rich in antioxidants slow the aging process.

23. Improve Cardiovascular Health

Eating kumquat lowers cholesterol and triglycerides in the blood. Thus, it increases the flow of blood in the nervous system and reduces the risk of stroke and heart attack. Kumquat contains a good amount of potassium that increase the fluid level. Thus, it helps to maintain blood pressure and heart rate. Also, it contains a good amount of Omega 3 and Omega 6. Thus, it provides complete health benefits to the cardiovascular system.

24. Prevent early Aging

Kumquats are a rich source of antioxidant Vitamin A and Vitamin C. It fulfills 73% of Daily Recommended Vitamin C. Such a rich source of antioxidants protect skin damage from free radicals. Recent studies have found that eating food rich in antioxidants slow the aging process.

How to Eat Kumquats

Kumquats are best eaten whole — unpeeled. Their sweet flavor actually comes from the peel, while their juice is tart. The only caveat is that ifControl Diabetes
Apart from their beneficial effect on digestion, kumquats also play a role in preventing diabetes. Dietary fiber can help to optimize insulin and glucose balance in the body, thereby preventing people from developing this incurable disease. you’re allergic to the peel of common citrus fruits, you may need to pass up kumquats. If the tart juice turns you off, you can squeeze it out before eating the fruit. Just cut or bite off one end of the fruit and squeeze. However, many people suggest popping the whole fruit into your mouth and biting in, which mixes the sweet and tart flavors.

It also may help to gently roll the fruit between your fingers before eating. This helps release the essential oils in the peel and mixes the flavors of the sweet peel and tart flesh. In addition, chew kumquats well. The longer you chew them, the sweeter the flavor.

If you want to soften the peel before eating the fruits, you can plunge them into boiling water for about 20 seconds and then rinse them under cold water. This isn’t necessary though. As for the kumquat seeds, you can either eat them (although bitter), spit them out or pick them out if you cut the fruit.

Tips for Buying and Using Kumquats

Kumquats grown in the United States are in season from November through June, but availability may vary depending on where you live. If you wait until the end of the season to look for them, you may miss out. Check for kumquats in supermarkets, gourmet food stores and Asian grocery stores. If you live in a state where the fruits are grown, you also may find them at farmers markets.

The most common variety sold in the United States is the Nagami, which has an oval shape. The Meiwa variety is also popular, and is round and a bit sweeter. If you can’t find kumquats in local grocery stores, you can also order them online. If you can find and afford them, opt for organic kumquats since you typically eat the peel. If organic isn’t available, wash them well before eating as they may have pesticide residues.

When selecting kumquats, give them a gentle squeeze to find ones that are plump and firm. Choose fruits that are orange in color, not green (which could mean they’re unripe). Pass up any with soft spots or discolored skin. Once you get them home, refrigerate the fruits for up to two weeks. If you store them on your countertop, they’ll only keep a few days. If you have kumquats that you can’t eat before they go bad, consider making a purée out of them and store this in your freezer.

Besides eating them whole, other uses for kumquats include:

• Chutneys, marinades and sauces for meat, chicken or fish
• Marmalades, jams and jellies
• Sliced in salads (fruit or leafy green)
• Sliced in sandwiches
• Added to stuffing
• Baked into breads
• Baked into desserts such as cake, pie or cookies
• Puréed or sliced for dessert toppings
• Candied
• Garnish
• Tiny dessert cups (when halved and scooped out)
• Sliced and steeped in boiling water for tea

Kumquat Season

Start looking for kumquats in January—usually not until towards the end of the month, but sometimes they come in earlier. Kumquats stay in season through March and sometimes into April.

How to Choose Kumquats

Buy kumquats with bright, smooth skins that feel a bit heavy for their diminutive size. Avoid kumquats with bruises, cuts, or blemishes of any kind—the edible skin is more delicate and tender than that of other citrus fruits, and also more susceptible to damage. Since you’ll end up eating the peel, it’s smart to look for certified organic kumquats so you know they weren’t sprayed with harmful pesticides.

How to Store Kumquats

Eat or use kumquats as soon after purchasing as you can. Unlike other citrus fruits, kumquats don’t have a long shelf life (those thin, edible peels don’t protect them as well as the thicker peels of oranges or lemon). If you do need to store them for a few days, keep kumquats in a paper bag or loosely wrapped in plastic in the fridge.

How to Use Kumquats

Kumquats make a great snack or light dessert eaten out of hand, or added whole or halved to fruits salads. They are also a great addition to crunchy winter salads like Endive Kumquat Salad. They can also be preserved to great effect as in Honeyed Preserved Kumquats, which are delicious spooned over ice cream or plain yogurt. Or save their flavor in Kumquat Vodka or Gin.

Kumquats can also be puréed and made into a luscious Kumquat Cream Pie. No matter how you use kumquats, make sure you give them a good rinse (or even a scrub) to make sure they’re clean before you start popping them in your mouth!

Where to Find Kumquats

Look for kumquats at farmers markets and specialty stores. Since they make such a healthful snack, they are increasingly available at more places. Kumquats don’t fair well in cold weather, and need some heat in the summer to grow the best tasting fruit, so you won’t find locally grown kumquats everywhere. Luckily, kumquats grow nicely in pots, so if you’re willing to bring those pots inside when the weather turns chilly, you just may be able to grow a few kumquats yourself even in less forgiving climates!

Great Ways to Use Kumquats

Kumquats, an orange-like fruit, are a winter produce available January to March or April. These little gems aren’t around for too long, but when they are in season their bright, sweet-tart citrus flavor is stunning, irresistible, and addictive. When you’re lucky enough to find these tiny citrus fruits, you want to enjoy them to the fullest, so choosing the right recipe is important. Also, make sure to stock up since you will probably find that kumquats tend to disappear in the blink of an eye.

Always choose bright, plump kumquats. They won’t have much of an aroma, but their peels should look shiny and taut. Store kumquats at room temperature.

Eat Kumquats Whole Out of Hand

This is one type of citrus fruit you don’t peel! Kumquats are great just as they are, skin and all. The peel is actually a bit sweeter than the pulp, so eating them whole gives them a balanced flavor. Keep a bowl on the counter for an easy, vitamin C-packed snack. (You can spit out the seeds if you want, but they’re edible too.) Look for organically grown kumquats, and make sure to rinse them clean and pat them dry no matter which type you buy.

Add Kumquats to a Green Salad

The sour tang of kumquats works great with many of the greens available in winter, especially endive and spinach. Halve, chop, or thinly slice the kumquats before adding them to the salad. One to try is an endive kumquat salad, made simply with fresh herbs, lemon juice, and a neutral oil.

Toss Kumquats In a Fruit Salad

Kumquats—halved or chopped—add a tangy sweetness to fruit salads. They are extra delicious with kiwis (also a winter fruit)​ but consider simply combining them with other peeled and sliced citrus to achieve a delicious and colorful effect. A bit of mint also adds a brightness and freshness to the dish.

Preserve Kumquats

Preserving kumquats allows you to literally capture the fruit’s sweet-tart flavor and seal it in a jar to use any time you like. Combined with a bit of diluted honey and some sugar, the result is luscious and beyond delicious. They aren’t too much trouble to make, either. Serve them spooned on ice cream, plain yogurt, or even a dish of ricotta cheese. And the syrup surrounding the fruit is a fantastic glaze for pork or ham.

Cook Up Kumquat Marmalade

A kumquat-orange marmalade is perfect for spreading on toast for a delightful start to the morning. Kumquats and orange are finely chopped in a food processor, combined with sugar, and boiled until thick. The jam will last up to two months in the refrigerator or six months in the freezer.

Make Kumquat Vodka

Flavored vodkas are easy to come by in several fruit varieties, but finding one that is made with kumquats can be challenging. Luckily, making your own kumquat vodka couldn’t be easier—it simply requires soaking some kumquats in vodka for a bit. The result is bright and fresh and citrusy…and boozy, of course. Delicious iced on its own, shaken into a martini , or mixed into fruity cocktails. And the liquor-soaked kumquats are the perfect cocktail garnish.

Bake Kumquats Into a Cake

Incorporating kumquats into a cake is a wonderful way to enjoy this special fruit. Whether cut up and used as a topping or pureed and incorporated into the batter, kumquats bring an unexpected but welcome touch to an otherwise simple cake. Pureed kumquats are added to a batter tinged with ginger and studded with crushed almonds, making for a refreshingly different type of bundt cake. The sweet citrus taste of the fruit adds a nice hint of tartness, complemented by the glaze made of sugar, butter, and lemon juice.

Kumquats Recipe

Kumquats

Ingredients

• 1 pound ripe kumquats
• 2 cups white sugar
• 1/4 teaspoon ground cinnamon

Directions

Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.

Candied Kumquats or Meyer Lemons

Ingredients

• 1 pint kumquats or 4 Meyer lemons
• 1 ½ cups sugar

Preparation

1. In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
2. In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
3. Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
4. Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
5. Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.

Kumquat Tagine

Ingredients 6 servings

• 2 onions, thinly sliced
• 4 cloves garlic, slivered
• 1 tablespoon minced fresh ginger
• 2 pounds boneless, skinless chicken thighs, trimmed of fat, cut into 2-inch pieces
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ¾ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• ⅛ teaspoon ground cloves
• 1 14-ounce can vegetable broth
• 12 ounces kumquats, seeded and roughly chopped (2 cups)
• 1 15-ounce can chickpeas, rinsed
• 1½ tablespoons honey

Preparation

1. Preheat oven to 375°F.
2. Heat oil in an ovenproof casserole or Dutch oven over medium heat. Add onions; cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook for 1 minute, stirring constantly.
3. Add chicken; cook, stirring often, for 8 minutes. Stir in coriander, cumin, cinnamon, salt, pepper and cloves; cook until aromatic, about 20 seconds. Stir in broth, kumquats, chickpeas and honey. Bring to a simmer.
4. Cover the pan and transfer to the oven. Bake, stirring occasionally, until the chicken is cooked through and the broth is bubbling and somewhat reduced, about 1 hour.

Kumquat Coconut Oatmeal Cookies (gluten-, refined sugar- and oil-free, hclf)

Ingredients

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free flour
• 12 medjool dates
• 3/4 cup quartered kumquats, seeds removed
• 2 medium bananas
• 1/4 cup unsweetened dried coconut
• 1.5 tbs chia seeds + 3 tbs water
• 1/4 tsp vanilla powder
• 1/8 tsp ground cinnamon

Instructions

1. Preheat oven to 350 F and line a large baking sheet with parchment paper or a nonstick baking sheet.*
2. Grind chia seeds and mix with 3 tbs water. Set aside to thicken.
3. Place the kumquats and dates into a food processor and run until chopped into small bits.
4. Add in the bananas and chia gel and run until smooth.( It will be a bit chunky but no worries!)
5. In a large bowl, mix in the remaining ingredients, then add in the wet mixture. Mix until uniform.
6. Using a 2-3 tbs cookie scoop (or try 1/2 of a 1/4 cup measure), divide cookies. Roll into balls and place onto the baking sheet. Press down until 1/2″ thick and about 1.5″ wide.
7. Place into the oven for 20 minutes. Remove, flip, and bake for another 12 minutes.
8. Cool for 10 minutes and serve with almond milk.

Kumquat Kale Salad With Tahini Dressing

Ingredients

Salad

• 8-10 ounces curly kale (torn or chopped // large stems removed)
• 5-6 kumquats , (very thinly sliced)
• 1 cup fresh bread crumbs (I ground mine from a wheat baguette – use GF if gluten-free)
• 1 Tbsp olive oil (divided)
• 1/2 large lemon (juiced)
• 1 pinch each salt and pepper
• 1 Tbsp vegan parmesan cheese (optional)
• 2 Tbsp chia seeds (or sub hemp seeds or poppy seeds)

Dressing

• 1/2 cup tahini
• 1/2 large lemon (juiced // 1/2 large yields ~1 1/2 – 2 Tbsp)
• 1 Tbsp orange (or kumquat) juice
• 1-2 Tbsp maple syrup (plus more to taste)
• 1 pinch salt
• Water or plain almond milk (to thin)

Instructions

1. Heat a large skillet over medium heat. Once hot, add half of the olive oil (1/2 Tbsp as original recipe is written // adjust if altering batch size), breadcrumbs, a pinch each salt and pepper, and vegan parmesan cheese.
2. Sauté until browned and crisp – about 5 minutes – stirring frequently (turn down heat if browning too quickly). Set aside to cool.
3. In the meantime, add kale to a large mixing bowl with lemon juice and remaining olive oil (1/2 Tbsp as original recipe is written // adjust if altering batch size). Use your hands to massage the kale and break down its texture a bit.
4. To a separate mixing bowl add tahini, lemon juice, orange juice, maple syrup and a pinch of salt and whisk to combine. Add water or almond milk to thin until pourable, whisking to combine. Taste and adjust seasonings as needed – set aside.
   To the kale add sliced kumquats (reserving a few for garnish), chia seeds and toasted bread crumbs (reserving half for topping). Add most of the dressing as well and toss to combine, reserving a bit for serving.
5. This salad makes an excellent side dish to meals like veggie burgers, pizza and spring rolls. But you can also add your protein of choice to make it a more substantial entree, such as quinoa cooked in vegetable stock, crispy chickpeas, or brown sugar pecans.
6. Best when fresh. Store leftovers in the refrigerator for up to a few days with the dressing and bread crumbs separate for best results.

Kumquat Coconut Oatmeal Cookies (gluten-, refined sugar- and oil-free, hclf)

Ingredients

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free flour
• 12 medjool dates
• 3/4 cup quartered kumquats, seeds removed
• 2 medium bananas
• 1/4 cup unsweetened dried coconut
• 1.5 tbs chia seeds + 3 tbs water
• 1/4 tsp vanilla powder
• 1/8 tsp ground cinnamon

Instructions

1. Preheat oven to 350 F and line a large baking sheet with parchment paper or a nonstick baking sheet.*
2. Grind chia seeds and mix with 3 tbs water. Set aside to thicken.
3. Place the kumquats and dates into a food processor and run until chopped into small bits.
4. Add in the bananas and chia gel and run until smooth.( It will be a bit chunky but no worries!)
5. In a large bowl, mix in the remaining ingredients, then add in the wet mixture. Mix until uniform.
6. Using a 2-3 tbs cookie scoop (or try 1/2 of a 1/4 cup measure), divide cookies. Roll into balls and place onto the baking sheet. Press down until 1/2″ thick and about 1.5″ wide.
7. Place into the oven for 20 minutes. Remove, flip, and bake for another 12 minutes.
   Cool for 10 minutes and serve with almond milk.

Kumquat in Ayurveda and TCM

Citrus fruits like the kumquat are used extensively throughout holistic medicine practices, such as Ayurveda and Traditional Chinese Medicine. Thanks to their health-promoting properties and impressive nutrient profile, they are considered an invaluable part of the diet and are often used to treat a variety of ailments.

In Traditional Chinese Medicine, the kumquat is thought to help relieve coughing and remove phlegm from the throat. It is also believed to reduce cold symptoms and soothe sore throats, which is why it’s often made into a delicious and flavorful tea to provide relief.

The Ayurvedic diet, meanwhile, promotes eating seasonally, so it’s best to enjoy kumquats between November and March when they’re at their peak. Like other citrus fruits, the kumquat is considered refreshing, alkalizing and highly nutritive. It’s also thought to aid in detoxification, promote proper hydration and stimulate the production of saliva.

Kumquat vs. Loquat vs. Orange

Kumquats and oranges are both considered citrus fruits and belong to the Rutaceae family of plants. There are several different varieties of oranges available, ranging from blood oranges to navel oranges and common oranges. They certainly share some similarities in terms of appearance but are consumed differently. Although the peel of the orange is sometimes grated to make orange zest or used to produce essential oils, such as neroli essential oil, it’s not commonly consumed alongside the fruit. When you eat kumquats, on the other hand, it’s actually recommended to eat the peel as well to add a bit of sweetness and extra fiber.

The loquat, meanwhile, is a type of fruit that comes from a flowering shrub or tree. Much like the kumquat, loquats are oval-shaped and range in color from yellow to orange. However, they actually belong to the rose family of plants and are more closely related to strawberries and pears than kumquats.

In terms of nutrition, kumquats are the highest in calories but are also significantly higher in fiber as well, and while both kumquats and oranges are rich sources of vitamin C, loquats are actually higher in vitamin A. All three, however, can be included and enjoyed in moderation as part of a well-balanced and healthy diet.

Where to Find and How to Use Kumquats + Kumquat Recipes
Wondering where to buy kumquats? The kumquat season runs from November to March, and depending on where you live, you may be able to find this fruit in the produce section of your local grocery store during these months. Kumquats can also often be found at farmers markets and online retailers as well.

Unlike other citrus fruits, kumquats can be consumed as is, skin and all. Many people actually recommend cutting the kumquat open first and then squeezing out some of the juice before eating it to reduce the sourness.

Kumquats can also be added to your favorite recipes, from main courses to desserts and beyond. In fact, kumquats can bring a burst of nutrients to salads and can perfectly complement savory meat dishes. Many people also sprinkle it with a bit of sugar or use it to make kumquat marmalade for a tangy topping for sweet dishes.

How To Grow Kumquat

Kumquats (also known as cumquat) are some of the easiest fruit trees to grow in garden pots. Kumquat trees are beautiful, with dark, glossy green leaves and bright orange fruit which is both gorgeous and delicious. The most commonly grown type is the Nagami kumquats, which have oblong fruit. When ripe, it has a sweet, edible skin and a sour fruit inside. They can be eaten whole, made into marmalade, or used in other dishes.

Kumquats are hardy to down to 10 F and should be brought inside or protected if temperatures dip lower than that. When grown outdoors, kumquat trees can reach 8 feet tall and 6 feet wide. Grown in pots, their size will be smaller. Though considered by many a citrus fruit, they are actually classified in the genus, Fortunella.

Kumquat Trees Like:

1. Full sun but will withstand partial shade
2. Protection from the wind
3. High-quality potting soil
4. A large garden pot with good drainage
5. Consistent watering. Soil should be damp, not wet
6. Regular fertilizing (except during the heart of winter)
7. Will survive down to 10°F, though likes warm temperatures in summer
8. Kumquat Trees Dislike:
9. Wet feet (too much water will kill them)
10. Not enough or too much fertilizer
11. Strong winds

Sun and Temperature

All citrus trees love the sun. The more, the better; kumquats will tolerate in partial sun, they will be happier in full sun. It is recommended that they only are kept outside all year in zones 8-10. In spring, bring your tree outside and put it in a sunny, protected spot when nighttime temperatures are consistently above freezing. It’s a good idea to slowly acclimate any plant to outdoor conditions by hardening it off.

Growing Kumquat Trees Indoors

When your plant is inside, you’ll want to give it as much light as possible. This can be done by placing it in a sunny window (though be careful that too much direct sun can burn your plant), or by setting it under grow lights or shop lights fitted with one cool and one warm bulb. Your kumquat will also survive if you give it bright, indirect sun.

Feeding Your Kumquat

In the spring, feed your kumquat with a slow-release, all-purpose, or citrus fertilizer. During the growing season, regular applications of a diluted liquid fertilizer, such as liquid kelp, fish emulsion, or a seaweed and fish emulsion combination is a good idea.

Watering Tips

Proper watering is one of the keys to growing any citrus plant, but particularly those grown in pots. The aim is to keep the soil moist but not wet. Stick your finger into the soil, at least up to the second knuckle. If you feel dampness at your fingertip, wait to water. If it feels dry, water your plant until you see it run out of the bottom of the pot. If your plant is indoors, particularly in winter when the heat is on, misting the leaves with water can help keep your kumquat tree happy. It’s also a good idea to use pot feet, so your plant doesn’t sit in water.

Harvesting the Fruit

Kumquats are ripe when their skin is a deep orange color and the fruit is slightly soft to the touch. Use a knife or scissors to cut off the fruit so you don’t risk damaging the plant by pulling off a larger piece than intended. Cutting off the fruit with a small piece of branch with leaves attached makes a lovely decoration.

Negative Effects Of Kumquat

Fungi Growth

Citrus fruits are prone to contamination by fungi on the farm, during harvest and transport and once the foods have been purchased by the consumer. Research by Valerie Tournas, Ph.D., published in the November 2005 issue of the International Journal of Food Microbiology, indicates that 83 percent of citrus fruit samples have fungal growth from the Alternaria, Cladosporium, Penicillium, Fusarium families, along with yeasts and other fungi at levels ranging from 25 percent to 100 percent of tested fruits. Some molds may grow and produce mycotoxons, while some yeasts and molds may cause allergies or infections.

Biphenyl Toxicity

Biphenyl is a chemical used in the packaging of citrus fruits to prevent fungi growth. The U.S. Environmental Protection Agency says that acute exposure to high levels of biphenyl may cause eye and skin irritation and toxic effects on the liver, kidneys and central and peripheral nervous systems. Symptoms of acute exposure to biphenyl include headache, indigestion, nausea, gastrointestinal pain, aching and numbness of the limbs, and general fatigue. Chronic exposure to biphenyl is characterized by symptoms affecting your central nervous system including headache, tremor, insomnia, fatigue, sensory impairment and mood changes.

Drug Interactions

Grapefruit juice, grapefruits and other citrus fruits, such as pomelos and Seville oranges, may interfere with various kinds of prescription drugs. Certain chemicals in grapefruits and other citrus fruits may inhibit enzymes that break down medications during digestion. When this occurs, higher and sometimes dangerous levels of medication stay in your body, increasing the potency and potentially increasing risk for serious side effects. Either eliminate grapefruit products from your diet or take your medication and grapefruit product at different times, at least two hours before or after your medication.

Examples of drugs that may interact with citrus fruits include simvastatin for high cholesterol, buspirone for anxiety, sertraline for depression and saquinavir for viral infections. Research by Jari Lilja, M.D., published in the British Journal of Clinical Pharmacology in 2004, concluded that even one glass of grapefruit juice, taken daily, increases plasma concentrations of simvastatin 360 percent. Moreover, the research reported that grapefruit juice may increase the risk of adverse effects of simvastatin.