Kumquats: Now Hitting Markets Near You! | Wednesday’s In the Know

Kumquats, part of the citrus family, pack quite a powerful citrusy “punch.” The kind where your mouth puckers and eyes squint. The kind where you question whether you were supposed to eat them raw, peel and all, but realize the sensation–however strong–is quite delicious and you may just want another. Introducing, kumquats.

History:

• Originally from China, kumquats have been cultivated in other Asian countries and throughout the world. In the US, most kumquats are grown in California, Florida, and Texas. The two most common varieties are the oval Nagami kumquats and the round, slightly sweeter Marumi kumquats. – TheKitchn.Com

The Skinny:

• The fruits may be small, but they pack quite a punch. Eaten peel and all, kumquats are sweet on the outside and piercingly tart on the inside. They can be eaten raw (try them in salads), candied, made into jams and relishes, added to drinks, and cooked.
• Cooking kumquats mellows the acidity a bit, and they can brighten up savory tofu, meat, and seafood dishes.
• They also work particularly well in dishes with rich spices like ginger, cinnamon, or star anise. – TheKitchn.Com. And, Melissa’s Produce even recommends trying them in frostings, candied, or used in preserves, stuffings, cakes, and muffins.

 Shopping For:

• When shopping, choose fruits that are bright orange, firm, and fragrant. Store kumquats at room temperature for a few days or in a bag in the refrigerator for up to a couple of weeks. – TheKitchn.Com

 Eating Kumquats:

1. Make sure they are ripe! Ripe kumquats range from bright orange to yellow-orange. Stay away from greenish, unripe fruits. The skin should be nice and firm, free of blemishes or shriveled areas. – WikiHow.com
2.  Thoroughly Wash: No matter where you got the kumquat, rub the peel under cool, running water. Since the peel is edible, you don't want any traces of pesticides or dirt on the surface. Pat the fruit dry with a paper towel. – WikiHow.com
3. Rub or Roll the Kumquat: Some say that rubbing or squeezing the fruit between your fingers helps it release the sweet, citrus-like scent of the rind. – WikiHow.com
4. Remove the Seeds: The seeds are not poisonous, but they have the same bitter taste as orange seeds. If you're feeling dainty, slice the kumquat in half and pluck out the seeds. You can easily spit the seeds out as you eat instead, or even chew them up if you don't mind the flavor.
5. Enjoy! Unusually, kumquats have a sweet rind and sour flesh. Nibble the end of the kumquat to taste the rind first. Once you encounter the mouth-puckering juice, you can either keep nibbling cautiously, or pop the whole fruit in your mouth. If you can stand it, the explosive wedding ceremony between tart and sweet is unique in the fruit world.

• Some kumquat species are less sour than others, or have a thicker peel. If the flavor doesn't impress you, try to find a different type, or use the fruits in cooking.
•  If you hate the sour taste, squeeze out the juice and eat the peel by itself. – WikiHow.com

Health Benefits:

• Stimulates immune system
• Aids in weight loss
• Helps to enhance energy level
• Aids in preventing diabetes

 Nutrition: 

• Vitamin C: 73%
• Dietary Fibers: 28%
• Iron: 4%
• Calcium: 6%

Season:

• Given today is the first of February, I thought the timing couldn’t be more perfect! Kumquats are at their prime starting in February but may be tricky to find unless you live in a citrus state. However hard they may be to find at your local farmer’s market, make sure you keep an eye for them at your local grocery store or check our Melissa’s Produce for direct shipment!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Asian Pears: The Secret Life of an Asian Pear | Wednesday’s In the Know

It looks like an apple but tastes and has the consistency of a pear. Just what is this that I am enjoying?

As Melissa’s Produce states on their website, “Asian Pear is the generic name for over 25 different varieties of this "true pear." Although the outside appearance of each Asian Pear may differ, all Asian Pears are crunchy, juicy and sweet. Thought to originally come to the United States via Chinese immigrants, most Asian Pears are now grown in California, Oregon, and Washington.” – Melissa’s Produce

To demystify the sweet (pun intended) truth behind the infamous Asian Pear, I encourage you to read on…

Season:

• Asian pears have a very short lifespan at the markets so start looking for them when the kiddos go back to school in September and straight through holiday break in December. You may find them before or after, but keep your eye on them as the quality may not be as “prime” as during their peak season.

Taste:

• Sweet, juicy and crisp! A winning trio!

Appearance:

• Asian pears are true pears, but in terms of figure, they look more like apples. They tend to be round and so plump that you want to cup them in your hands and just stare at their lightly speckled skin for a moment before you take the first juicy bite. – Food52
• As with most things in life though, there are exceptions: Some Chinese varieties of Asian pears have the standard pyriform, or pear-shaped, figure that we associate with European pears. And Asian pears can have considerable variation in their skin too: Some varieties have smooth skin, and although we often think of them as a warm sandy brown (1, below), they can also come in shades of yellow, green, and reddish. – Food52
• If you hear someone refer to an Asian pear as “russeted” (this condition isn’t limited to Asian pears -- European pears and apples can have russeting too), this term refers to the skin having a slightly rough texture that is often described as “corky” or “net-like.” Russeting is brownish in color, and can cover just a small patch or an entire fruit. It’s a naturally occurring condition on some varieties of apples and pears, but it can also be a result of weather conditions. – Food52

What to look for?

• Given Asian pears ripen on the tree, they are ready to enjoy immediately. If you aren’t going to eat them right away, they will keep great in your fridge for a few months – of course, depending on the state in which you bought them. Just make sure you bring them to room temperature before enjoying to maximize on their full potential.
• Asian pears are usually sold in a foam netting (pictured above) sleeve that protects them from getting bruised. So, if some are gently nestled in the netting and others aren’t, opt for those that are!
• Gently touch the Asian pears and feel for a hard exterior with no soft spots which indicate bruising and a “mushy” texture. They should also look smooth with no noticeable blemishes or signs of intrusion from our friends in nature.

Uses:

• Enjoy as is as you would an apple or pear: Slice and snack raw straight from your hand! No peeling needed, now how easy – and delicious – is that!

Extra Uses:

Ok, you got carried away and have more Asian pears than you know what to do with. Leave it to Food52 to come in and save the day! Here are a few of their great tips for making some delicious bites – and sips – while putting excess Asian pear’s to their fullest potential:

• Freeze: you can freeze them for later. Our friends at Frog Hollow Farm recommend coring your Asian pears (peeling first is optional, depending on your personal preference and how you’ll be using them), placing halves or slices on a baking sheet, and then freezing. After they’re frozen, transfer them to a freezer bag or freezer-safe container -- you'll be prepared when the urge for pear cake strikes.
• Juicing: Enjoy some Asian pear juice in your morning juice blend and save some to make Korean barbecue short ribs.
• Garnishing: Let them get boozy in a glass of mulled white wine or chop them up into a celery leaf and blue cheese relish for sprinkling over celery soup.
• Sliced Thin and Left Raw for a Salad: Elizabeth Schneider, author of Vegetables from Amaranth to Zucchini: The Essential Reference, notes, they're "so crisp-firm they can be cut paper-thin, their nectar welling up and pouring off each slice." Use your Asian pear slices in a salad with leafy greens, red onion, and cashews or in a greens-free salad with crunchy celery and fennel.
• Sauces: try this Asian Green Sauce, where they mingle with shiso, miso, and daikon.
• Mug: Use an Asian pear as a mug for a warm pear toddy. Don't forget to eat your mug.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!