What is Kumquat?
Kumquat fruit is oval in shape. It looks like orange but small in shape. First it was grown in China but today it is widely grown worldwide. Four types of Kumquat are available such as Nagami kumquat, Marumi kumquat, Meiwa kumquat and Hong Kong wild.
It is kumquat health benefits and nutrition facts edible, sweet and citrus fruit that is eaten whole including its skin. It is available in winter and summer.
Kumquat contains a good amount of antioxidants like Vitamin A, Vitamin C, Vitamin E and phytonutrients that protect from free radicals.
Health Benefits of Kumquat
Immune System: Kumquats impact the immune system in a number of different ways, but if their appearance is any clue, they are rich in Vitamin C, just like their larger cousins, oranges! Vitamin C is a very important nutrient in our diet, primarily because it has an effect on everything in our body. It helps to stimulate the growth of new cells and increases the activity of the immune system to keep our body protected from foreign invaders, 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.
Build Strong Bones: The significant calcium content in kumquats means that those who partake in this delectable, tiny fruit will also be helping to protect your bones over the long term. High calcium levels means that you have more calcium deposits in your body, increasing your rate of healing and ensuring that your bones stay healthy and strong well into your older ages.
Hair and Teeth: While most people might not think about the connection between citrus fruits and your hair, vitamin C, natural organic compounds, antioxidants, and minerals have a major effect on the quality, texture, oiliness, and strength of your hair. The same goes for your teeth, but fortunately, kumquats are packed with some of the best nutrients for hair and teeth, like calcium, potassium, and Vitamin C.
Vision Booster: Kumquats are a rich source of Vitamin A and beta carotene, which are closely connected with eye health and ability. Beta carotene works as an antioxidant to reduce oxidative stress in the macular cells, thereby limiting macular degeneration and reducing the development of cataracts.
Skin Health: The combination of antioxidants and vitamins found in kumquats make them ideal to protect the skin, not only from cancerous effects of the sun, but also to heal the negative effects of free radicals, which can cause wrinkles, age spots, and rough, unhealthy skin. Kumquats, like many citrus fruits, can have a serious effect on the appearance and feel of your body’s largest organ.Diabetes: Aside from their beneficial effect on digestion, kumquats can also thank fiber for its role in preventing diabetes. Dietary fiber can help to optimize insulin and glucose balance in the body, thereby preventing people from developing this terrible, incurable disease.
Uses of Kumquat
Slice and add to salads. Their intense flavor makes kumquat a good pairing for bitter or peppery greens, such as endive or arugula. Slice into thin rounds with a sharp knife. Remove the seeds, then layer the slices on top of the salad to show off the color.
Make kumquat marmalade. Kumquat marmalade is much sweeter and less bitter than regular marmalade. The recipe is similar to most marmalades or jams.
Since the kumquat seeds contain pectin, you can boil them along with the fruit to thicken your preserves. Keep the seeds in a cheesecloth bag while boiling, so they don’t end up in your jar.
Pickle the kumquats. Pickling takes at least three days, but the result is quite unique. This particular recipe keeps some of the kumquat’s sweet flavor.
Add the kumquat to meat dishes. The acidic kumquat adds a nice flavor to lamb and poultry dishes. Add it 30 minutes before the meat is done braising or simmering. Seafood pairs especially well with kumquat, but it doesn’t need to marinate in it. Add the fruit at the last minute instead, either as a garnish or blended in a vinaigrette.
Stew kumquats. In the United States, the first appearance of kumquats coincides with Thanksgiving preparations. Take advantage of this to add pizazz to your holiday cranberry sauce, or use the same basic approach to make chutneys and desserts:
Slice 1½ cups (360mL) kumquats. Discard the seeds and stem.
Simmer in a covered saucepan with ¼ cup (60mL) water, until the kumquats soften.
Add one of the following:
A can of cranberry sauce
Or dried cherries, grated ginger, black pepper, and cinnamon
Or ¾ to 1 cup (150–200g) sugar to make candied kumquats
Simmer uncovered for 10–15 minutes, until chutneys become a little translucent. Add more water whenever the pan starts to look dry.
Freeze the rinds into cups. Cut large kumquats in half horizontally. Scoop out the sour, juicy flesh with a narrow teaspoon or grapefruit spoon, and add it to smoothies, fruit salad or ice cream. Freeze the hollow rinds in airtight containers, then use the rinds to hold sorbet or other desserts.
Alternatively, leave the flesh in the cut kumquats. Dip the ends in a beaten mix of egg white and honey, then in a mixture of raw sugar and cinnamon. Freeze and eat as a fancy dessert.
Nutritional value of Kumquat
Kumquats are made up of a wide variety of essential oils, including limonene, alpha-pinene, monoterpenes, and many others, which have certain beneficial effects on the body, as well as fiber, potassium, calcium, Vitamin C, beneficial fats, and vitamin A.