Kumquat, also known as fortunella and kinkan, is a type of citrus fruit. For the first time, kumquat fruits were discovered in China in the XII century, but already in 1846 Robert Fortune brought this exotic plant to Europe, and since then the product has been using polarity all over the world - today it is grown in many regions of Southeast Asia, Europe, The Middle East, the United States and even the Black Sea coast of Russia, and the range of its application is practically unlimited.
The popularity of kumquat is due to its unique beneficial properties and bright taste, unlike anything else. Chefs love it for its original sound - the sweet and sour notes of kumquat fruit are ideally complemented by the spicy aftertaste that the rind gives, which makes it possible to use them in a variety of dishes, from sauces to desserts and main courses of meat and fish to baked goods, mousses and candied fruits.
In addition, the smallest member of the citrus family (its size is no more than five cm) is rich in vitamins C and P, as well as pectin substances. Kumquat fruits do not contain nitrates and other harmful impurities, help improve digestion, lower cholesterol levels, remove toxins from the body and positively affect the nervous system and brain function, and the people of China traditionally use the plant to treat colds and hangovers - it is believed that they contain in fruits, the compounds alleviate the symptoms of the disease and can instantly neutralize the effects of alcohol consumption.
It is noteworthy that this product is used not only for food purposes - the peel of the kumquat is rich in essential oils, and therefore many fans of the plant prefer to save it for aromatic infusions, bath procedures and other cosmetics and rituals, and regular consumption of the fruit slows down the aging process and positively affects the condition of the skin.
However, the main value of kumquat is its taste. We are sharing one of the most popular kumquat recipes from the brand chef of The Toy Moscow restaurant Stanislav Balaev.
Caramelized kumquat
Ingredients:
- Water 1 cup (250 ml)
- Sugar ½ cup
- Kumquat 110 g
Cooking method:
Pour water into a small saucepan, add sugar and bring mixture to a boil. Stir until the sugar is completely dissolved. Then cut the kumquat into 4 parts without removing the peel and add to the syrup. Reduce heat and simmer until kumquat is very soft, translucent (about 15 minutes), stirring constantly. Next, let the mixture cool, cover and refrigerate until it cools completely. You can serve the dish either on your own, adding a few fresh mint leaves, or in addition to desserts - caramelized kumquat is perfect as a sauce for vanilla ice cream, cream caramel and the classic Italian dessert panacotta (see also: Recipe of the week: panacotta with berry sauce) …
Photo: Getty Images
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