🚚 The Fastest Delivery Time : 2-day delivery.
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
Kumquat (also spelled cumquat in some regions) is a small citrus fruit from the Rutaceae family, belonging to the genus Fortunella (or classified under Citrus japonica). Native to southern China, it has been cultivated for centuries and later spread to Japan, Southeast Asia, Europe, and beyond. The name "kumquat" derives from the Cantonese gam gwat, meaning "golden orange." These tiny, olive-sized fruits have a brilliantly orange, thin, and edible peel that is surprisingly sweet, contrasting with the tart, juicy flesh inside—unlike most citrus fruits where the peel is bitter. Kumquats are unique as the only citrus typically eaten whole (skin and all), often rolled gently to release flavors before popping in your mouth. They are packed with vitamin C, antioxidants, and fiber, and are popular fresh, in marmalades, jellies, candied, or as garnishes. The trees are attractive evergreens, often grown ornamentally for their glossy leaves and bright golden fruits.
Kumquat recipe recommendations
Kumquats are uniquely sweet and sour, with sweet skin and sour flesh, which are perfect for jams, honey, tea or dishes to add flavor. Here are a few simple and popular ways to make your own at home (the amount can be adjusted according to the amount of kumquats).
1. Kumquat Marmalade/Jam
Classic preservation, sweet and sour appetizer, can be spread on toast, mixed with yogurt or brewed in hot water as tea.
Ingredients (about 2-3 vials):
500g kumquat (washed, halved, seeded, thinly sliced)
400-500g white sugar (adjusted according to acidity, about 80-100% of the weight of kumquats)
1-2 lemon juice (or 1-2 tablespoons)
water (about 200-300ml)
Method:
Slice the kumquat and remove the seeds, place in a pot with water to cover, and cook over medium low heat until soft for about 15-20 minutes.
Add sugar and lemon juice, bring to a boil over high heat then turn to low heat and simmer for 30-50 minutes, stirring constantly until thickened (can be dropped on an ice tray to test for coagulation).
Fill in sterilized glass bottles while hot, cool and seal and refrigerate, can be stored for several months.
Small Tips: Add a little vanilla pod or cinnamon stick to add flavor.
2. Candied Kumquats
Q-pop and sweet, can be used directly as a snack, bubble tea or decorative dessert.
ingredients:
Kumquat 500g
400g white sugar
300ml of water
Method:
Wash, cut in half and remove seeds (or poke holes whole).
Add water and sugar to a pot and cook into a syrup. Add the kumquat and simmer over medium heat for 20-30 minutes until translucent.
Turn off the heat and soak overnight (cook again the next day for more flavor), drain and dry can be rolled on fine sugar to prevent sticking, cool and sealed for storage.
Tips: Syrup can be kept to make tea or make drinks super fragrant!
3. Kumquat Tea/Kumquat Tea
Winter cough and phlegm, warming first choice, simple and fast.
Ingredients (1 cup):
3-5 kumquats (washed and cut in half)
Honey or ice sugar to taste
Hot water or red tea/green tea base
Method:
Lightly press or cut the kumquat into a cup.
Add honey/sugar and boil in hot water for 5-10 minutes.
You can add lemon or ginger slices for warming.
Brew with homemade kumquat sauce or honey for a richer taste.
4. Kumquat Chicken
Savory application, sweet and sour appetizer with rice super praise.
Ingredients (serves 2-3 people):
300-400g chicken breast or ham
8-10 kumquats (cut in half and seeded)
1-2 tablespoons each seafood sauce/oyster sauce/honey
Garlic, shredded ginger, soy sauce, rice wine as needed
Method:
Cut chicken into pieces and marinate with soy sauce, rice wine, garlic and ginger for 10 minutes.
Heat the pan and fry the chicken until golden brown, add the golden oranges, seafood sauce/oyster sauce, a little water and simmer until the sauce is thick.
Sprinkle with sesame seeds and serve.
The sweet and sour taste of kumquat goes well with chicken, similar to Hong Kong or Nyonya flavor.
Other quick ideas:
Kumquat Yogurt: Stir in yogurt or ice cream.
Kumquat Salad: Thinly sliced spread salad adds a sour flavor.
Kumquat Martini: Brew or make a cocktail base.
It is most practical to make jams/honeys during the peak season of kumquats, which can be preserved for a long time. Try these ways to make your home’s kumquats delicious!
