Kumquat

This small fruit—no bigger than a large olive—looks like a miniature oblong orange. Kumquats originated in China, where the name means “golden orange.” The fruit is eaten whole—peel, pits, and all. The unusual twist here, however, is that the peel is sweet and the flesh fairly tart. Kumquats are wonderful to use for decorating, whether fresh, pickled, or candied, and they are also used in salads and made into preserves. Fresh kumquats are readily available from November through March, but the fruit can hang on the tree for many months without negative side effects. Kumquat hybrids can be found in the market starting in September. These are sweeter and slightly larger than the bona fide version. Orangequat and Calamondin are the two most similar to kumquats. These two are also hardy, easy to grow, and the best suited for indoor cultivation of the entire citrus family. Store kumquats at room temperature for one week or so and in the refrigerator for four to six weeks.