What is a Cumquat?

Kumquats or cumquats are a group of small fruit-bearing trees in the flowering plant family Rutaceae, either forming the genus Fortunella, or placed within Citrus sensu lato. The edible fruit closely resembles that of the orange (Citrus sinensis), but it is much smaller and ovular, being approximately the size and shape of an olive. The English name “kumquat” derives from the Cantonese word “gam gwat” which evolved into Cumquat.

They are slow-growing evergreen shrubs or short trees, from 2.5 to 4.5 metres (8 to 15 ft) tall, with dense branches, sometimes bearing small thorns. The leaves are dark glossy green, and the flowers white, similar to other citrus flowers, borne singly or clustered in the leaf-axils. Depending on size, the cumquat tree can produce hundreds or even thousands of fruits each year. The tree can be hydrophytic, with the fruit often found floating on water near shore during the ripe season.

The plant is native to south Asia and the Asia-Pacific region. The earliest historical reference to cumquat appears in literature of China in the 12th century. They have long been cultivated in 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.

Uses for the Cumquat

Cumquat are often eaten raw. As the rind is sweet and the juicy centre is sour, the raw fruit is usually consumed either whole—to savour the contrast—or only the rind is eaten. The fruit is considered ripe when it reaches a yellowish-orange stage and has just shed the last tint of green.

Culinary uses include candying and cumquat preserves, marmalade, and jelly. Kumquats can also be sliced and added to salads. In recent years kumquats have gained popularity as a garnish for cocktail beverages, including the martini as a replacement for the more familiar olive. A cumquat liqueur mixes the fruit with vodka or other clear spirit. KCmquat are also being used by chefs to create a niche for their desserts and are common in European countries.

The Cantonese often preserve Cumquat in salt or sugar. A batch of the fruit is buried in dry salt inside a glass jar. Over time, all the juice from the fruit is diffused into the salt. The fruit in the jar becomes shrunken, wrinkled, and dark brown in colour, and the salt combines with the juice to become a dark brown brine. A few salted cumquat with a few teaspoons of the brine/juice may be mixed with hot water to make a remedy for sore throats. A jar of such preserved kumquats can last several years and still keep its flavour.

In the Philippines and Taiwan, cumquat are a popular addition to green tea and black tea, either hot or iced.

In Vietnam, cumquat bonsai trees (round kumquat plant) are used as a decoration for the T?t (Lunar New Year) holiday. Kumquat fruits are also boiled or dried to make a candied snack called m?t qu?t. Variants of the kumquat are grown specially in India.

CUMQUATS IN BRANDY

For maximum flavour eat cumquat after 3 months, the flavoured brandy is also delicious to drink.

1kg cumquat
2 cups sugar
750ml brandy, approximately

Prick cumquats well with fine skewer. Layer cumquats and sugar in glass jars, pour in enough brandy to cover fruit; seal jars tightly. Store in a cool dark place; turn jars upside down once a week until sugar is dissolved.

CUMQUAT GINGER MARMALADE

1kg cumquat
7 cups (1% litres) water
7 cups (1%kg) sugar

1 tablespoon grated fresh ginger Slice cumquats thinly. Collect seeds, place in small bowl with 1 cup of the water, stand overnight. Combine cumquat in large bowl with remaining water, cover, stand overnight.

Next day, strain seeds, reserve liquid (this now contains pectin, which contributes to the setting of the jam); discard seeds. Place cumquat mixture into large saucepan or boiler with reserved liquid. Bring to the boil, reduce heat, simmer, covered, for 30 minutes or until cumquats are tender. Add sugar, stir constantly over heat, without boiling, until sugar is dissolved (mixture should not be more than 5cm deep). Bring to the boil, boil rapidly for about 15 minutes without stirring or until a teaspoon of mixture will jell when tested on a cold saucer; remove pan from heat while testing. Stir in ginger, stand 10 minutes before pouring into hot, sterilised jars; seal when cold. Makes about 7 cups.

CUMQUAT SAUCE

This sauce is ideal to serve with cold cuts of meat and poultry; it will keep in the refrigerator for up to a month.

500g cumquat, chopped
2 ½ cups water
1 tablespoon whole black peppercorns
2 bay leaves
1 medium onion, chopped
2 tablespoons cranberry sauce
2 small chicken stock cubes, crumbled
¼ cup cider vinegar
1 clove garlic, crushed
1/4 cup sugar
1 tablespoon brandy

Combine cumquat, water, peppercorns, bay leaves, onion, sauce, stock cubes, vinegar, garlic and sugar in large saucepan. Bring to the boil, boil rapidly, uncovered, for 10 minutes; reduce heat, simmer, uncovered, for about 15 minutes or until mixture begins to thicken. Discard bay leaves.

Blend or process cumquat mixture until almost smooth; strain. Place mixture in clean saucepan, bring to the boil, reduce heat, simmer, uncovered, for about 10 minutes or until sauce thickens slightly. Stir in brandy. Makes about 4 cups.

Fruit with Bill & Sheila

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