Kumquat

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Kumquat

these tasty Kumquats in

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Storage

  • In the shop min. 8° C - max. 10° C.
  • Ethylene sensitivity: low
  • Ethylene productivity: high
  • At home: Keeps up to 3 weeks in a cool place. Keeps 1 week without refrigeration.

Quality and ripeness

The skin is supposed to be undamaged, firm and yellow-orange in colour. Kumquat ripe quickly, especially at warm temperatures. 

Use

The skin has a sweet taste while the flesh tastes sour to wry. The skin is edible just like the seeds. The fruit is commonly used in marmalades. Slice and add to salads, as garnish for cocktails (perforated or sliced), in tea (hot or cold), with grilled or roasted meat. Dip in chocolate and present as a candy.

Availability calendar

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Spain
Israel
Italy
South Africa

Key

Out of season:
not available
Month in season:
available
Promo season:
special offer available

Transport methods

Air Sea Land
Spain
Israel
Italy
South Africa

Key

Transport method
not used
Transport method
used

Packaging

personalised packaging available by request

Bulk

Bulk

  • 2 kg
Punnet with lid

Punnet with lid

  • 9 x 250g

Recipe: kumquat salsa

Ingredients

  • 2 cups thinly sliced kumquats
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh coriander
  • 3 Tbsp olive oil
  • 1/4 teaspoon red pepper flakes
  • Dash of cayenne pepper
  • Pinch of salt

Preparation method

Combine all ingredients. Add more or less red pepper and cayenne to desired heat. Let sit for 1 hour for the flavors to more fully blend.
Great served with steak or seafood such as halibut, black sea bass, or salmon.

source: simplyrecipes