Inventory, lb : 0
This item was last sold on : 05/27/17
|Garcia Organic Farms|
Meiwa kumquats are distinguished by their more rounded versus oval shape and their level of sweetness. In fact they are often simply referred to as the sweet kumquat. Meiwa kumquats are entirely edible, rind, flesh and the occasional soft seeds. Meiwa kumquats have a thick, smooth oily peel with aromatic citron fragrances and sweet flavor. The fruit's flesh is not overly juicy but still very flavorful and tart. Only by eating both the skin and flesh will its perfect sweet-tart flavor balance be experienced. The average size of a kumquat is about one inch in diameter.
Meiwa kumquats are available late winter through early spring.
Meiwa kumquats are the fruit of the Meiwa kumquat tree, Fortunella crassifolia. Meiwa in its native Chinese language translates to "golden orange". Kumquats used to be classified as a citrus until 1915 when they were given their own Genus, Fortunella, named after horticulturist, Robert Fortune, who introduced the kumquat to Europe in 1846.
Kumquats are entirely edible, making them versatile in both sweet and savory preparations. They can be eaten fresh, whole or sliced. Kumquats can be juiced and preserved. They can also be used as an ingredient in baked and frozen desserts and beverages. Kumquats pair well with shellfish such as scallop, oysters and crab, chiles, corn, avocado, fennel, tomato, pork, especially the loin or shoulder, chantilly creme, apples and vanilla.
Meiwa kumquats are native to China. They are a natural hybrid of Nagami and Marumi kumquats. They were brought to Japan from China during the Meiwa period of 1764-72, hence their given name. Meiwa kumquats were introduced into the United States in 1910. Commercial cultivation is a modest market for Meiwa kumquats compared to the standard variety, Nagami. Often, the trees are grown for ornamental value instead of as a fruit crop.
Restaurants currently purchasing this product as an ingredient for their menu.
|Herb & Wood Eatery||San Diego CA||619-955-8495|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Madison High School||San Diego CA||858-496-8410|
|The Patio on Goldfinch (Mission Hills)||San Diego CA||619-501-5090|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Brigantine Coronado||Coronado CA||619-435-4166|
|Puesto-Downtown||San Diego CA||619-233-8880|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|Catamaran||San Diego CA||858-488-1081|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|Open House||Encinitas CA||760-452-2000|
|Baci||San Diego CA||619-275-2094|
|La Costa Glen South||Carlsbad CA||760-704-1000|
|Drew Canola - Blogger||San Diego Ca||619-295-3172|
|Bice Ristorante||San Diego CA||469-450-3519|
|Victoria Mahdion||San Diego CA||619-987-3304|
|Sorority Cuisine - Achio||San Diego CA||310-402-6195|
|Georges at the Cove||San Diego CA||858-454-4244|
|Terra Restaurant||San Diego CA||619-293-7088|
|One Door North||San Diego CA||858-232-4220|
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|Paradise Point Resort Barefoot||San Diego CA||858-490-6363|
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