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KUMQUAT

€5.82
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Exploring Kumquat: Small Citrus, Big Flavor

Kumquat, a small citrus gem with an oval shape and orange color. Its thin and sweet peel is perfect for consumption along with the pulp, which provides a more acidic and bitter experience. Although native to China, kumquat is successfully cultivated in other regions, including Spain. This fruit not only delights with its exquisite taste but also offers high nutritional value, being a source of vitamin C, potassium, folic acid, fiber, and antioxidants.

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Exploring Kumquat: Small Treasure from China

Kumquat, also known as quinoto or Chinese orange, is a small citrus fruit originating from China. Unlike other citrus fruits, kumquat's skin is sweet and can be eaten along with the juicy and acidic pulp. We will explore the main varieties: Nagami, Marumi, Meiwa, and Hong Kong.

Main Types of Kumquat:

  1. Nagami: Oval-shaped, the most common.
  2. Marumi: Rounder, with sweeter skin.
  3. Meiwa: Larger and rounder, with sweeter and softer pulp.
  4. Hong Kong: Larger, resembling an orange.

Kumquat in the Kitchen: Versatility in Every Bite

Kumquat is a versatile fruit, ideal for beverages, desserts, and main dishes. Rich in vitamin C and antioxidants, it is a healthy choice to include in the diet. In the kitchen, it is used in sauces, dressings, jams, and preserves. It also shines in beverages such as cocktails or cold teas.

Kumquat Jam Recipe

Ingredients:

  • 450 grams of kumquats
  • 1 cup of sugar
  • 1/4 cup of water
  • Juice of half a lemon

Preparation:

  1. Wash and slice kumquats thinly, removing the seeds.
  2. In a pot, mix kumquats, sugar, and water. Cook over medium heat until sugar dissolves.
  3. Bring the mixture to a boil, reduce heat, and simmer for 30 minutes until it reaches a honey-like consistency.
  4. Add lemon juice and cook for an additional 5 minutes.
  5. Remove from heat and let it cool before storing in a sterilized jar.

This kumquat jam is perfect for spreading on toast, accompanying mild cheeses, or as a dressing for salads.

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