Kumquat - description
Since the borders of the country have fully opened for overseas goods, our man has nothing to surprise. However, this strange product - kumkvat- many do not even have a clue, and this despite the fact that it is grown in Russia, in the Krasnodar Territory. In Japan, it is called the kinkan, that is, “golden orange”, in China, kumquat. European countries dubbed it “Golden Mandarin” or Fortunella.
It has a very sweet skin, but sourish flesh, and therefore it is eaten whole, together with the skin. Outwardly, it resembles an oblong mandarin or a miniature orange orange or bright yellow. In addition to China and Japan, it is grown in the USA and Israel, Argentina, Brazil, Spain, Georgia. In Asian countries, many grow it to decorate the interior as a houseplant.
Kumquat - useful properties
The Chinese, who greatly respect the natural properties of plants and try to use them for the benefit of medicine, called it “golden” not only because of color. Kumquat is rich in nutrients, like many other citrus fruits - these are vitamins A, C, B, potassium, calcium, phosphorus, iron, sodium. It contains essential oils with bactericidal action. Wise Chinese people use it to kill fungi and treat colds. It reduces the level of cholesterol in the blood and does not contain nitrates at all. There is one more effect of golden orange that attracts attention - just a pair of fruits will relieve the hangover syndrome. There are no particular contraindications to its use, but you should not get involved in it too much - it can cause irritation of the kidneys.
Kumquat - caloric content
Caloric content of Kumquat is 60 kcal per 100 grams. Dried fruits have a much larger amount - 180 kcal per 100 grams.
Kumquat - use in cooking
Kumquat can be consumed in the usual pure form and in the composition of some dishes. It is especially in demand when producing candied fruit, marmalade, and jam. In the second century BC, it was known in China as an additive to salads and snacks, an element of meat, poultry or fish sauce. And another way to use - in dried form, in slices or in the form of candied fruits. Recipe examples with Kumquat
Recipe 1: Turkey in Kumquat Sauce
For fresh and dryish turkey kumquat fits like no other product. Separately, fry the meat and bake it in the sauce. First, you need to squeeze the juice of the fruit with a meat grinder.
Ingredients: turkey fillet (150 grams), frying oil, sugar, pepper, salt, a little freshly arugula. Sauce: kumquat (100 grams), potato starch (30 grams), sugar (80 grams), salt, water (1 liter).
Method of preparation
Pass the kumquat through a meat grinder and pour water only the pulp. Bring to a boil and cook for 7 minutes. Add sugar, strain, then spices, starch and bring to the boil again. Add the juice, pressed earlier. Beat the fillets and fry in butter. Sprinkle with pepper and salt. Mix juice after frying with sauce, put turkey in it and glaze for another 4-5 minutes. Serve, beautifully laying out on a platter along with arugula.
Recipe 2: English Brioches with Kumquat
Brioches are small buns made from baked yeast dough. They are cooked in warm milk and butter, with lots of eggs. Kumquat used in the form of confiture. A recipe for a large amount, you can take half the ingredients.
Confiture: kumquat (1 kg), sugar (1 kg), fresh orange juice (out of 2 pieces).
Brioches: warm milk (2 cups), flour (1 kg), butter (600 grams), salt (20 grams), eggs (10 pieces), yeast (3 dry spoons), sugar (3 spoons).
Method of preparation
Confiture: cut the kumquats and remove the grains. Put in a saucepan with orange juice and sugar, cook for 25 minutes. We take out the fruit and cook again, while removing the foam. After 30 minutes, remove from heat and cool. Store in a jar in the refrigerator.
Brioches: Mix yeast with flour and sugar, add butter and mix. Gradually pour in milk until the formation of porridge. Then we shift the dough into the form (you can take it for cupcakes) and leave it to come. After 40 minutes, set to bake for 20 minutes in a hot oven (at 230 degrees). We take out from the stove, from the forms, cool. Cut into pieces and pour confiture.
Recipe 3: Kumquat Marmalade
From the same mass of kumquat, you can cook several pastry dishes - confiture, preserves, and marmalade. They will be similar in taste, but differ in consistency. Marmalade has a denser mass than other products.
Ingredients: water (0.5 liters), kumquat fruits (5 pcs), sugar (2 cups), lemon juice (1 pc).
Method of preparation
Cut the fruit, choose the kernels. Put it in a cup and fill it with water (half the norm). With grains doing the same thing, only separately. All this is left for several hours, it is possible for the night. Then mix in a saucepan and bring to a boil. Add sugar and add lemon juice. Cook for one hour to thicken the mass. Remove from heat and leave for about 10 minutes. Pour into banks and maintain 2 weeks. If you did everything correctly, the resulting marmalade can be cut into slices.
Kumquat - useful tips from experienced chefs
Kumquat is good by itself or as an integral component of various dishes. But the perfect addition to the sauce from the kumquat, complete with ice cream or thick cream-caramel. For 2 fruits you need to take a half cup of sugar and a glass of water. Bring water with sugar to a boil and add citrus quarters to the syrup. Boil in syrup until the fruit pieces are soft and translucent. After 15 minutes, turn off the heat and leave to cool, then refrigerate. Serve candied caramel with sauce and ice cream, you can add slices to green salads.
This is interesting!
Since the multiplication of seedlings with seeds is problematic, it is grown with the help of vaccines. Interestingly, today there are many hybrid plants. For example, ichangquat was obtained from a mixture of fruit with lemon ichan, in combination with lime - limequat. There are other varieties: Lemonquat, Orange Quatre, Citranjquat, Cumandarin, Calamondin. The most difficult way to get Procimequat-to ready limekvat hybrid vaccinated Hong Kong kumquat.