The word "kumquat" comes from the Cantonese kin kü, meaning ''golden orange''. A bit larger than an olive, the Kumquat looks like a tiny, oval orange.
A native of China, and also grown in Japan and the U.S., the Kumquat is a citrus fruit that is entirely edible. The orange flesh is juicy, acidic and tart while the skin is fragrant and sweet.
They can be used in dressings and frostings, candied, or used in preserves, stuffings, cakes, and muffins. Kumquats also make a wonderfully delicious gift for the holidays and the Chinese New Year.
Kumquat and Jicama Salad
1/2 pound Kumquats
1 medium Jicama
1/4 cup Red Onion diced into 1/8 inch chunk
2 tablespoons Limes, juice freshly squeeze
1/4 cup Cilantro leaves chopped
Pico De Gallo seasoning, to taste
Take the kumquats and wash, then slice lengthwise. Peel the jicama, including the fibrous layer just beneath the skin. Slice the flesh into 1/4 inch pieces. Then dice the jicama into 1/8 inch pieces. Place in a bowl. Combine remaining ingredients and mix thoroughly. Allow to chill 2 hours before serving.
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