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Kumquats were originally categorized as citrus fruits. But they were so unique, that they got their own category around the early 1900s.

Appearance & Flavor

There are four varieties of kumquats; two of which are the most common. The most common of the two is an oval and the second is round and known to be sweeter. These small orange look-alikes are, in fact, nothing like oranges. They are entirely edible-seeds included. Their peels are bright orange when ripe and give off most of the aromas and sweetness of the fruit. The flesh is tart, juicy, and bold. Some say it’s like SweeTarts candy. Avoid soft and green thus not yet ripe kumquats. Also, ensure the skin is evenly colored around the entire fruit.

Ways to Enjoy

Top a dessert or garnish a meat dish with candied kumquat. They are also great for punches, salsas, salads, and teas. Plus, you’ll be able to make jams, juices, and syrups.

Availability & Origin

Native to China, you can now see kumquats growing within the US in California and Florida. They are available from November through March.


Whole kumquats can survive at room temperature for up to two days or if you want 10 days out of them, place them in a plastic bag in the fridge. Sliced kumquats will need to be placed in an air-tight bag or container for about three days.