Where to get kumquats

Known as the inside-out orange, kumquats are sweet on the outside and tart on the inside. Despite its small demeanor, kumquats are filled with a burst of sweet-tart citrus flavor. The paper-thin skin is where the majority of the sugar lies and has virtually no bitter pith; however, the flesh is mouth-puckeringly sour.

To no surprise, kumquats are filled with an abundant supply of vitamin C and fiber and have more fiber in a serving about five whole Kumquats of them than most other fresh fruits.

Because the entire fruit is edible, they can be candied or eaten whole. If candied, kumquats are perfect in fruitcakes and holiday truffles. Be sure to give your tree a deep watering so that it can penetrate into the root system. After watering, allow the top 2 to 3 inches of the soil to dry out completely before watering again.

For potted Kumquats, stick your index finger into the soil down to about 2 inches. If there is moisture present, hold off on watering until it feels drier at that depth. When you're watering, stop once you see it escaping the drainage holes at the base of the pot. Fertilizing: Feed your Kumquat Tree during the warmer spring and summer seasons with a citrus-specific fertilizer, like the one included in our Citrus Care Kit , once every six weeks.

During the fall and winter season, ease back to fertilizing once every 2 to 3 months. Once the tree has matured a bit and has got a few years on it, you can skip the cold season fertilization. Follow the application instructions on the bag. Pruning: Pruning can be done at any time of the year for in-ground planted Kumquats, except in the winter. Make degree angle cuts to remove dead or crossing limbs and also to thin out the tree to allow more light to flow between the branches.

After the tree fruits, remove any dead wood and ventilate the center of the tree. Pruning can be done at any time of the year for the potted Kumquat. Pollination: Our trees are self-fertile, but for indoor trees, you can pollinate by hand, taking a small, dry, fine-tipped paintbrush and sticking it into the center of the bloom. Swirl it around and collect the pollen on the brush. Go to the next bloom and repeat the process until every bloom has been treated.

The bloom will fall off naturally and the fruit will begin to form. Estimated Shipping Time: Most orders ship immediately.

As noted on the website, some items are seasonal, and may only ship in spring or fall. Once your order is shipped, you'll receive an email with a tracking number. The trees were packed very well and arrived in great shape. I transplanted them into pots for my sunroom. They already had blossoms when they arrived and after a month there are small green kumquats on both trees.

There were also multiple buds which have since blossomed with pretty white flowers. I ordered a couple of kumquat trees about 10 years ago and planted them in large pots 5 gallon and 15 gallon they grew outside all warm months northern Kentucky brought them inside in the winter to my mostly unheated, sometimes warm office.

Most years I would get lovely blossoms with sweet smell followed by delicious fruit over an extended time period. This past spring I had the largest harvest from the trees, over 4 gallons of fruit. I made kumquat strawberry marmalade, the best I ever had.

The trees are not fussy and very forgiving. I love them. My largest tree in the 15 gal container died right after my big harvest this year, I think I over watered it and it had wet feet too long maybe. I am going to order another tree next spring. I was amazed that my order arrived in so fast in 3 days. The tree looks healthy and it has a lignified main stem highly appreciated!

A few varieties are in season from November to January and others from December to April, but the peak months are February and March. Not all grocery stores will carry them, but the best places to find them in are farmers markets, organic grocery stores, or Asian markets. Similar to oranges, they last for a few days kept in the kitchen fruit bowl. If kept in a sealed container, they can last up to two weeks in the fridge.

Kumquats are great chopped up in a breakfast bowl with yogurt and granola and as a fresh snack on the go. The most ancient form of using them is either as a jam or candied with sugar. The best way to eat a kumquat is to roll them between your fingers until the aromatic oils start to seep out, and then just pop them in your mouth and spit out the little seeds inside.

A little surprise when you first bite into a kumquat is the discovery that the peel is in fact the sweet part and the pulp has the sour tangy taste. If you absolutely hate eating the skin, you can cut it in half and suck the middle out fairly easily. If you try to peel them first though, be warned you need agile fingers to grip them and you might be left with a puddle of kumquat juice in your hands and not much left to actually eat.

Though they may be little they are packed with nutritional value. When they simmer their sweetness seeps out and they lose their zest. The really amazing thing about these tiny jewels is that they pair well with salty, sour, bitter or sweet meals and are especially delicious when mixed with pineapples, blood oranges and warming spices such as ginger and cinnamon.