Tangy fruit blends sweet tart, Warhead flavors

Kristin's Kitchen
Wednesday, 22 April 2009
Source: theapp.appstate.edu


Oh, the memories of high school. The things we would do to look cool.


Friends dared each other to guzzle bottles of hot sauce or eat a tiny, ‘harmless-looking’ orange or green pepper whole.


Even more prevalent in my mind were the ever-so-popular sour flavors. Something about them drew people in, like the sudden rush of extreme flavor on the tongue was an adventuresome and brave task to take on.

Those Warheads, those Cry Babies, would hit and the immediate reaction was pursed lips and eyes squeezed shut, tears coming out the sides.


That rush can actually be found in an exotic variation of the Florida orange. It’s called a kumquat, meaning “gold orange” in Chinese.


About the size of oversized grapes, they resemble mini oranges, but the entire fruit is edible, peel and all, except the three little seeds inside.


Ironically, the peel is the sweetest part, so tasters get a surge of sweet and sour.


According to Kumquat Growers Inc., “The kumquat tastes best if it is gently rolled between the fingers before being eaten, as this releases the essential oils in the rind.”


It is recommended for salads, desserts and main dishes alike, candied or kabobed, or for fresh marmalades and jams.


I know I’ve been preaching this healthy thing, but you probably could guess kumquats are good for you. What a surprise.


And in case anyone is wondering, I try all the interesting produce items before I tell others to go out on a limb. C’mon now, I’m not a hypocrite. Here’s the facts:


Per 100 grams, they contain 80.85 grams of water, 71 calories, .86 grams fat, 1.88 grams protein, 15.9 grams carbohydrate, and 6.5 grams fiber.


Rich in potassium and containing some amounts of calcium and vitamin C, they offer a healthy taste variation to general citrus.


Though very high in fiber and nutrients, though, the fruit is quite sugary, with 9.36 grams of total sugar per 100 grams.


Storage is convenient because kumquats are willing to wait for about three weeks on your refrigerator shelf to be eaten, Kumquat Growers say.


So why you’re not encouraged to eat the peel of an orange, I don’t know. I’m sure you could eat it, but it would probably be thick and rubbery.


Pop one of these babies in your mouth when you’re rolling out of the bed…you’ll shoot right up and be ready and rarin’ to go.


Ok…you might not get more energy, but you’ll certainly be more alert.


Just be careful not to crunch too hard and break the seeds inside.


Here’s a recipe on the inside of the kumquat package.



Kumquat Refrigerator Pie


2/3 cup pureed kumquats


One baked 9-inch piecrust


One 8 ounce container Cool Whip


1-14 ounce can condensed milk


½ cup lemon juice

Directions
Beat the milk and Cool Whip just until mixed in. Add the lemon juice and beat till it thickens.

Add the kumquats, pour the mixture into the pie crust, and refrigerate covered for a few hours.



A wealth of interesting recipes can be found on kumquatgrowers.com, including kumquat chips made by boiling the fruit, removing the pulp, dropping the rind in boiling syrup, chilling it overnight, re-boiling it and filling with pecans. Interesting, I must say.


Other recipes are Hawaiian chicken with kumquats, low sugar kumquat pudding, kumquat ice drops, kumquat ice cream and kumquat oatmeal cookies.


The possibilities seem to be endless with such a funky, weirdly named fruit as this.


Explore the website. I was amused, yet intrigued….maybe you will be, too.


If you just hate sour stuff, you’ll at least get a kick out of the creativity.