Kumquat
Citrus japonica · cumquat · goudappeltje
Kumquat: what every chef needs to know
In any well-stocked kitchen, The kumquat earns its place: the smallest member of the citrus family and is unique in that the skin is completely edible and sweeter than the tart flesh. The fruits are oval, orange-yellow and average 3–4 cm long. In commercial kitchens, kumquats are used both raw and candied, where the combination of sweet skin and sour flesh creates a distinctive flavour contrast. They are notably high in fibre and vitamin C. Skin and flesh are eaten together, which sets the kumquat apart from every other citrus fruit.
Kumquat: nutritional values per 100g (vers)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 168155) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 168155).
Kumquat: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
homemade jam of whole kumquats with vanilla and cinnamon, traditional at rijpekazen
roasted duck with reductiesaus of kumquat and orange, geglazuurd with honey
Boterdeeg tart with amandelcrème and geconfijte kumquat-halves as topping
Kumquat: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use light suikersiroop (1:1) for soft texture, whole kumquats of halved
peel is eetbaar and sweet, vruchtvlees sour: geheel eten for completely flavour profile
Halveer and place snijzijde omlaag on frangipane-filling for karamelisatie
Kumquat: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Kumquat: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Kumquats are available from November to March via imports from Spain and China. In Mediterranean countries, the season extends through April.
Kumquat: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Kumquat: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the fine bubbles and appelzuur cut through the zoetigheid of geconfijte kumquat
- Prosecco DOC
- Conegliano Valdobbiadene DOCG
fruity peach- and abrikoosnoties match to at the citruszoete peel of kumquat
- Moscato d'Asti DOCG
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Kumquat
At what temperature should you store Kumquat?
Store Kumquat at 6–10°C (refrigerated) of room temperature maximum 5 days, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Kumquat professionally?
The primary professional technique for Kumquat is Confiting at 90°C for 45 min. Always verify core temperature with a calibrated probe thermometer.
Does Kumquat contain allergens?
Kumquat is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Kumquat?
Kumquat provides 71 kcal, 1.9g protein and 0.9g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 168155).
When is Kumquat in season?
Kumquat is in season in Northern Europe during Nov, Dec, Jan, Feb, Mar. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
