Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Seasons/Availability
Kumquats are available most of the year, but may have limited availability during the fall.
Current Facts
There are four varieties of kumquats, two varieties being the most common: nagami and meiwa. The nagami is oval-shaped and the meiwa is more rounded. Meiwa is considered to be the sweeter of the two, yet nagami is most commonly grown as it is a more vigorous, hardy and prolific producer. Kumquats used to be classified as a citrus up until 1915 when they were given their own Genus, Fortunella, named after horticulturist, Robert Fortune, who introduced the kumquat to Europe in 1846.
Description/Taste
The fruit of the kumquat tree grow in clusters. They ripen within a month from green to brilliant orange. Once mature, the fruit can reach up to 2 inches in length. Unlike citruses, the entire fruit is edible, although the few seeds buried in the flesh are recommended to be spared. The peel is where the true citrus sweetness lies in both aroma and flavor. The flesh offers a bold and juicy tart contrast, making for a sweet tart mouthful. Before disposing of or simply eating, consider saving the seeds, as they are a source of natural pectin.
Applications
As kumquats are entirely edible, they are a versatile ingredient in both sweet and savory preparations. Slice kumquats into coins and cook with sugar and water until candied, then use to top pound cake or ice cream. Add sliced kumquats to pomegranate juice, champagne and club soda for punch. Poach kumquat slices in sugar and water, then layer over a tart shell baked with almond and butter filling, topped with kumquat syrup. Cook kumquat and onion slices until softened, then add lamb breasts, braising liquid and cook tagine until meat is done, then serve over couscous. Dice kumquats and mix with diced avocado, red onion, cilantro and lime for a fresh salsa. To prepare, wash and dry. Seeds may be plucked out with the tip of a knife.
Ethnic/Cultural Info
Kumquats have a long culinary history within China, Taiwan and Japan, where they are often preserved as jams or in salt (similar to preserved lemons). The fruit is added to teas in Taiwan and is used as an ornamental bonsai tree throughout Southeast Asia.
Geography/History
Kumquats are native to China and they have long been cultivated throughout Southeast Asia, where they are grown commercially today. The kumquat's arrival in America was in the late 1880's, though it was planted primarily for ornamental purposes until a rise in Asian populations created a market for the kumquat fruit. California and Florida are the best-suited growing regions. Both states are home to kumquats on a niche market scale as they remain in the shadows, still, of bigger and better known citrus.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Kumquats. One
is easiest, three is harder.
Kumquats are available most of the year, but may have limited availability during the fall.
Current Facts
There are four varieties of kumquats, two varieties being the most common: nagami and meiwa. The nagami is oval-shaped and the meiwa is more rounded. Meiwa is considered to be the sweeter of the two, yet nagami is most commonly grown as it is a more vigorous, hardy and prolific producer. Kumquats used to be classified as a citrus up until 1915 when they were given their own Genus, Fortunella, named after horticulturist, Robert Fortune, who introduced the kumquat to Europe in 1846.
Description/Taste
The fruit of the kumquat tree grow in clusters. They ripen within a month from green to brilliant orange. Once mature, the fruit can reach up to 2 inches in length. Unlike citruses, the entire fruit is edible, although the few seeds buried in the flesh are recommended to be spared. The peel is where the true citrus sweetness lies in both aroma and flavor. The flesh offers a bold and juicy tart contrast, making for a sweet tart mouthful. Before disposing of or simply eating, consider saving the seeds, as they are a source of natural pectin.
Applications
As kumquats are entirely edible, they are a versatile ingredient in both sweet and savory preparations. Slice kumquats into coins and cook with sugar and water until candied, then use to top pound cake or ice cream. Add sliced kumquats to pomegranate juice, champagne and club soda for punch. Poach kumquat slices in sugar and water, then layer over a tart shell baked with almond and butter filling, topped with kumquat syrup. Cook kumquat and onion slices until softened, then add lamb breasts, braising liquid and cook tagine until meat is done, then serve over couscous. Dice kumquats and mix with diced avocado, red onion, cilantro and lime for a fresh salsa. To prepare, wash and dry. Seeds may be plucked out with the tip of a knife.
Ethnic/Cultural Info
Kumquats have a long culinary history within China, Taiwan and Japan, where they are often preserved as jams or in salt (similar to preserved lemons). The fruit is added to teas in Taiwan and is used as an ornamental bonsai tree throughout Southeast Asia.
Geography/History
Kumquats are native to China and they have long been cultivated throughout Southeast Asia, where they are grown commercially today. The kumquat's arrival in America was in the late 1880's, though it was planted primarily for ornamental purposes until a rise in Asian populations created a market for the kumquat fruit. California and Florida are the best-suited growing regions. Both states are home to kumquats on a niche market scale as they remain in the shadows, still, of bigger and better known citrus.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Bertrand at Mr A's | San Diego CA | 619-239-1377 |
| Hotel Del Coronado Banquets | Coronado CA | 619-435-6611 |
| Cucina Urbana | San Diego CA | 619-239-2222 |
| Union Kitchen & Tap | Encinitas CA | 760-230-2337 |
| Waters Catering | San Diego CA | 619-276-8803 |
| Market Restaurant and Bar | Del Mar CA | 858-523-0007 |
| Vagabond | San Diego CA | 619-255-1035 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
Recipe Ideas
Recipes that include Kumquats. One
is easiest, three is harder.
