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Citrus japonica·Southern China
The whole-fruit citrus. Sweet skin, tart flesh, the most balanced bite of citrus you'll ever take — and the whole thing eaten in one go, no peeling, no fuss. Squeeze gently between finger and thumb before biting; that single press mingles peel oil and pulp on the first crunch.
Kumquats (Citrus japonica) are the smallest commonly eaten citrus, native to southern China and now grown across the Mediterranean, Florida and Southeast Asia. Each fruit is the size of a large olive, oval, with a thin orange skin that's softer and sweeter than any other citrus rind.
Kumquats invert the usual citrus formula. The skin is the sweet part — almost candied — and the small juice cells inside are the tart part. Eat them whole in one pop and the two flavours mix on your tongue. They're the only citrus designed to be eaten with the peel intact.
Pinch each fruit between thumb and finger before biting — that little squeeze mingles the peel oil into the pulp on the first crunch. Brilliant in salads with bitter leaves, candied whole as a garnish, or sliced and tossed into a duck pan-sauce with honey.
