TART!!! And a little sweet. It's time, once again, for the noble kumquat to bear forth it's impeccable fruit. In the San Francisco bay area, we see these bright, sunny morsels in farmer's markets during the January, February and March timeframe.
In all honesty, this is the first year I've ever tried a kumquat. To me, they are one of the "food as a challenge" types of foods. They are eaten whole, peels and all.
I find them to be super tart, yet super yummy. And they are also incredibly healthy, it turns out. Kumquats are rich in vitamin C, flavinoids, iron, potassium and many other minerals. Good stuff!
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