EVER EATEN A KUMQUAT?

These tiny citruses (yes, that’s the correct way to make a citrus plural) and super fun to eat. There’s NO WORK. Just pop and chew. The seeds are small enough to not worry about and the skin is impossible to peel. Ok, probably not IMPOSSIBLE, but definitely not worth the effort and plus – the skin is very flavorful.
These are some of my favorite citrus because eating them is is full of contradictions. Don’t peel the citrus and eat the skin? Yep. Subtly sweet yet powerfully sour? Yep. So sour that you won’t eat it again, yet they call you for another… Exactly that.
Kinda reminds me of 2020. Was it fast or was it slow? Impossible contradiction to solve. But similar to a kumquat – it was both.

Kumquats are a group of small fruit-bearing trees in the flowering plant family Rutaceae. They were previously classified as forming the now-historical genus Fortunella, or placed within Citrus sensu lato. The edible fruit closely resembles the orange in color and shape but is much smaller, being approximately the size of a large olive. Kumquat is a fairly cold-hardy citrus.

A kumquat isn’t much bigger than a grape, yet this bite-sized fruit fills your mouth with a big burst of sweet-tart citrus flavor.

In Chinese, kumquat means “golden orange.”

They were originally grown in China. Now they’re also grown in several other countries, including warmer areas of the United States, such as Florida and California.

In contrast with other citrus fruits, the peel of the kumquat is sweet and edible, while the juicy flesh is tart.

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