The Kumquat One

The kumquat is a small ovoid citrus fruit, similar in size to a large olive. With smoothly dimpled orange skin they resemble nothing so much as a tiny orange. They grow on small, fruit-bearing trees of the flowering plant family Rutaceae.

These trees are reasonably cold-hardy and ...The kumquat is a small ovoid citrus fruit, similar in size to a large olive. With smoothly dimpled orange skin they resemble nothing so much as a tiny orange. They grow on small, fruit-bearing trees of the flowering plant family Rutaceae.

These trees are reasonably cold-hardy and make lovely ornamental plants. A bucket of water once a week and some citrus-specific plant feed once a month, seems to answer all it's needs. The tree is now approaching four feet in height, despite ad-hoc pruning by the dog.

14.4 hours at 55° sees them firm and crispy, ready to store. Kumquats can be used anywhere it’s larger cousin, the orange would be used. However, despite their size they pack a punchy mouthful.

With an explosion of sweet, tart citrus flavour, they can be added to a citrus-focussed cocktail, to counterbalance any sugary overload. The skin/rind offers up a sweet, soft tangerine like flavour, but as the taste develops from the flesh, this is replaced by a glorious sour tang. A little bit of everything in one.

A few suggestions: * With their dainty size, a couple of slices of kumquat floating on a Grand Marnier & Vodka Martini gives a scaled down, elegant look. * Add them to the rim of a G&T with a slice of dehydrated lime. * Use as the main flavour focus of a Breakfast Martini.

* Muddle into and garnish a Whiskey Sour * They are a fabulous partner to St Germain, wherever it is used. In summary – they keep well, they pack a massive flavour punch in view of their size, they can be used as a main flavouring or a garnish, they are readily available from December to April (extended still further by great dehydration and storage), and they look so blummin’ sweet. Love ‘em.

20g dried weight Organically grown in Spain