Kumquat Jam

A small gem with an intense fragrance, the kumquat reveals a rare alliance between the vibrant acidity of its bark and the juicy sweetness of its flesh. In one bite, it carries the palate into a lively and delicate dance, a subtle balance between freshness and warmth, which awakens the senses and leaves a luminous imprint. Season: Winter – Spring The kumquat, a tangy little treasure Both surprising and charming, the kumquat is a miniature citrus fruit that seduces with its small size and intense flavor. Available from December to April, this unusual fruit is distinguished by its thin, sweet skin that can be eaten whole, contrasting with its tangy flesh. A fruit to simply eat Kumquats can be eaten raw, as a snack or side dish, without the need to peel them. Its unique flavor combines sweetness and acidity, making it an ingredient of choice for flavoring salads, desserts, jams, or even marinades. It can also enhance savory dishes, adding a fresh and slightly spicy touch. Gourmet tip: candied in sugar, they are delicious as a cake filling or as an accompaniment to cheese. A powerhouse of vitamins and energy Like many citrus fruits, kumquat is rich in vitamin C, fiber, and antioxidants. Its regular consumption helps to strengthen natural defenses and stimulate digestion thanks to its edible skin. A journey from Asia Native to Southeast Asia, the kumquat has been cultivated for centuries in China and Japan. Introduced to Europe in the 19th century, it gained popularity thanks to its ease of consumption and its original taste. Today it is mainly cultivated in Mediterranean and subtropical regions. Unusual: a whole fruit to savor What sets the kumquat apart from other citrus fruits is that it can be eaten entirely, including the skin. Its thin peel provides a surprising sweetness that perfectly balances the acidity of its pulp, offering a unique and refreshing taste experience.