Heather Rockwood is a food science junior and Mustang Daily food columnist.
As a college student, I find myself busier than ever and in need of refueling. But as always, time is a primary consideration when determining which snack I will attack next.
College students like us need a convenient, quick and tasty snack to keep us going throughout the day. Sometimes I feel so busy (or lazy) that even peeling an orange or banana seems like too much work. On days like that, I need something even simpler. On those days I grab a handful of olive-sized kumquats and pop the entire fruit in my mouth — peel and all.
In fact, the peel of the kumquat, which is primarily made up of essential oils responsible for the majority of the fruit’s aroma, is much sweeter than the flesh. As you sink your teeth into the flesh you will be met with a mild sweetness that allures you to keep eating, and then you hit the explosive center of sour goodness. This flavor profile makes these delicious fruits nature’s own Sweet Tarts candy — with so many more benefits than those of the famous Mr. Wonka.
The wide flavor range of kumquats allows extreme versatility in cooking and eating. Clearly, eating the fruit raw is the quickest no-hassle method. However, kumquats can also be candied and cooked to create wonderful jams, jellies and preserves that can be used to top breads and desserts. Cooking weakens the acidity of the tart flesh and allows for kumquats to enhance meat dishes such as pork, chicken and duck. The small size of the fruit also makes for colorful additions to barbecue skewers.
When selecting kumquats from the market it is very important to choose fruits lacking blemishes, with firm, brightly-colored skin that shows no sign of shriveling. The skin is a very important factor to consider for quality, especially since you will be eating it.
At home you can store kumquats on the table in a decorative bowl, a beautiful centerpiece of vibrant color — that is until they get gobbled up by your roommates. If you prefer to consume your fruit at colder temperatures, place the fruits in an airtight container and they will keep in the fridge for up to two weeks.
These small jewels originated from China; their name is derived from the Cantonese “gam gwat” meaning “golden orange.” Often associated with prosperity and wealth, these fruits are given as gifts of good luck to friends and family members on Chinese New Year.
Botonists often debate about which family to place kumquats in because of its great similarity to oranges, and so they are often considered to be part of the Citrus family. However, some botanists have given kumquats their own family: Fortunella, named after the horticulturist who brought the fruit from Asia to Europe and later North America.
Don’t forget this Thursday, Feb. 3, marks the beginning of the year of the Rabbit and Chinese New Year. What a perfect excuse to make a trip downtown to Farmers’ Market and buy a basket of kumquats to give to your friends, professors, neighbors and anyone else you want to wish a prosperous new year.
HINT: “Killer Tofu” was one of their top hits.
Candied Kumquats with a Kick
Ingredients:
– 4 cups of roughly chopped kumquats (roughly 1- 1 1/2 lbs.)
– 1 cup of water
– 2 cups of sugar
– ¼ teaspoon each nutmeg, cinnamon, ground allspice
Directions:
1. Roughly chop the kumquats.
2. Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and spices and simmer for 10 more minutes.
3. Remove kumquats with a slotted spoon. Set aside. Reduce syrup in the pan by simmering for 5 more minutes. Taste the syrup and add more spice according to taste.
4. Combine the kumquats and 1/4 cup of the syrup together, and enjoy!