A kumquat isn’t much bigger than a grape, yet this bite-sized fruit fills your mouth with a big burst of sweet-tart citrus flavor.
In Chinese, kumquat means “golden orange.”
They were originally grown in China. Now they’re also grown in several other countries, including warmer areas of the United States, such as Florida and California.
In contrast with other citrus fruits, the peel of the kumquat is sweet and edible, while the juicy flesh is tart.
Kumquats are rich in plant compounds, including flavonoids, phytosterols and essential oils.
There are higher amounts of flavonoids in the kumquat’s edible peel than in the pulp.
Some of the fruit’s flavonoids have antioxidant and anti-inflammatory properties. These may help protect against heart disease and cancer.
The phytosterols in kumquats have a chemical structure similar to cholesterol, meaning that they can help block the absorption of cholesterol in your body. This may help lower your blood cholesterol.