Kumquat Description
Since the country's borders were completely opened for overseas goods, there is nothing to surprise our man. However, many people do not even have a clue about this outlandish product - kumquat - and this is despite the fact that it is also grown in Russia, in the Krasnodar Territory. In Japan, it is called kinkan, that is, the "golden orange," in China, kumquat. European countries dubbed it "golden tangerine" or fortunella.
It has a very sweet peel, but sour flesh, and therefore eat it whole, along with the peel. Outwardly, it resembles an oblong mandarin or miniature orange of orange or bright yellow color. In addition to China and Japan, it is grown in the United States and Israel, Argentina, Brazil, Spain, Georgia. In Asian countries, many grow it to decorate the interior as a houseplant.
Kumquat - useful properties
The Chinese, who greatly respect the natural properties of plants and try to use them for the benefit of medicine, called it "golden" not only because of color. Kumquat is rich in useful substances, like many other citrus fruits - these are vitamins A, C, B, potassium, calcium, phosphorus, iron, sodium. It contains essential oils with a bactericidal effect. Wise Chinese people use it to kill fungi and treat colds. It lowers blood cholesterol and is completely nitrate free. There is another action of the golden orange that attracts attention - just a couple of fruits will get rid of the hangover syndrome. There were no particular contraindications to its use, but it is still not worth it to get involved in it - kidney irritation may occur.
Kumquat - Calories
The calorie content of Kumquat is 60 kcal per 100 grams. Dried fruits are much larger - 180 kcal per 100 grams.
Kumquat - Cooking Use
Kumquat can be consumed in its usual pure form and as part of some dishes. It is especially in demand in the production of candied fruit, marmalade, jam. In the second century BC, it was known in China as an additive to salads and snacks, an element of sauce for meat, poultry or fish. And another way to use it is in dried form, in slices or in the form of candied fruits.
Kumquat recipes examples
Recipe 1: Turkey in Kumquat Sauce
Kumquat fits a fresh and dry turkey like no other product. Separately, fry the meat and bake it in the sauce. First you need to squeeze the fruit juice with a meat grinder.
Ingredients: turkey fillet (150 grams), frying oil, sugar, pepper, salt, a little fresh arugula. Sauce: kumquat (100 grams), potato starch (30 grams), sugar (80 grams), salt, water (1 liter).
Cooking method
Pass the kumquat through a meat grinder and pour only the pulp with water. Bring to a boil and cook for 7 minutes. Add sugar, strain, then spices, starch and bring to a boil again. Add the juice squeezed earlier. We beat off the fillet and fry in oil. Sprinkle with pepper and salt. After frying, mix the juice with the sauce, put the turkey there and glaze for another 4-5 minutes. Serve, beautifully laying out on a dish with arugula.
Recipe 2: English Kumquat Brioche
Brioche is a small bun made from butter yeast dough. They are cooked in warm milk and butter, with lots of eggs. We use kumquat in the form of confiture. Recipe for a large quantity, you can take half the ingredients.
Ingredients:
Confiture: kumquat (1 kg), sugar (1 kg), fresh orange juice (from 2 pcs).
Brioche: warm milk (2 cups), flour (1 kg), butter (600 grams), salt (20 grams), eggs (10 pcs), yeast (3 tablespoons dried), sugar (3 tablespoons).
Cooking method
Confiture: cut the kumquats and take out the grains. Put in a saucepan with orange juice and sugar, cook for 25 minutes. We take out the fruits and cook again, while removing the foam. After 30 minutes, remove from heat and cool. Store in a jar in the refrigerator.
Brioche: Mix the yeast with flour and sugar, add the butter and mix. Pour the milk gradually until a porridge mass forms. Then we shift the dough into a form (you can take it for muffins) and leave it to come. After 40 minutes, set to bake for 20 minutes in a hot oven (at 230 degrees). We take out of the oven, from the molds, cool. Cut into pieces and pour over the confiture.
Recipe 3: Kumquat Marmalade
From the same mass of kumquat, you can cook several confectionery dishes - confiture, jam, marmalade. They will be similar in taste, but differ in consistency. Marmalade has a mass denser than other products.
Ingredients: water (0.5 liters), kumquat fruits (5 pcs), sugar (2 cups), lemon juice (1 pc).
Cooking method
Cut the fruits, select the seeds. We put it in a cup and fill it with water (half the norm). It does the same with grains, only separately. All this is left for several hours, you can at night. Then mix in a pan and bring to a boil. Pour sugar and add lemon juice. Cook for one hour to thicken the mass. Remove from heat and insist for about 10 minutes. Pour into jars and stand 2 weeks. If you did everything correctly, the resulting marmalade can be cut into pieces.
Kumquat - Useful Tips from Experienced Cookers
Kumquat is good on its own or as an integral component of various dishes. And here is a great addition to the kumquat sauce, complete with ice cream or thick caramel cream. For 2 fruits, you need to take half a glass of sugar and a glass of water. Bring water with sugar to a boil and add a quarter of citrus to the syrup. Boil in syrup until the pieces of fruit are soft and transparent. After 15 minutes, turn off the heat and let cool, then refrigerate. Serve candied caramel with sauce and ice cream, slices can be added to green salads.
It is interesting!
Since the reproduction of kunkvat by seeds is quite problematic, it is grown using vaccinations. Interestingly, today there are many hybrid plants. For example, Ichangquat is obtained from a mixture of fruit with Ichansky lemon, and limequat in combination with lime. There are other varieties: lemonquat, orangecat, citranquat, cumandarin, calamondine. The most difficult way was obtained by Procimequat - the Hong Kong kumquat was grafted to the ready-made limequat hybrid.
