Kumquat, belonging to the Rutaceae family, is an evergreen shrub or small tree native to the southern regions of China. Due to the characteristics of not being cold tolerant and afraid of frost, kumquat is mainly distributed in various places south of Wuling, becoming a unique symbol of that land.
Kumquat, also known as kumquat, golden date, golden bomb, Luofu, milk kumquat, etc., each name carries people's love and praise for it. This is not only because of its high ornamental value, but also because of the unique charm of its fruit. Whenever the kumquat hangs on the branches, the golden fruit seems to be the messenger of autumn, bringing the joy of a good harvest.
The fruit of kumquat can be eaten directly, sweet and sour, and is deeply loved by people. Its skin is also edible, and the taste is not sour, but adds a hint of fragrance. This small fruit not only satisfies people's taste buds, but is also rich in vitamin C and kumquaside. These nutrients play a role in maintaining cardiovascular function, preventing arteriosclerosis, hypertension and other diseases.
In addition to being eaten directly, kumquat can also be processed into a variety of delicacies. Kumquat sauce, for example, is a common practice. After washing, peeling, and removing the seeds, the pulp and peel are beaten together into a sauce, and then salt, sugar, and maltose are added. This kumquat paste not only retains the original nutrients of kumquat, but also adds a unique taste and flavor. It can be spread on bread, added to yogurt, or used as a baking ingredient to add a pop of color to people's tables.
Candied kumquat is another unique method. After the kumquat is cleaned, it is soaked in salt water to remove dirt and pesticide residues from the surface. Then, cut the kumquat longitudinally several times, deflate and remove the seeds. Next, put the processed kumquat in a bowl and sprinkle with an appropriate amount of granulated sugar to marinate for a few days. After the sugar melts into a liquid form, put the kumquat in a pot and bring to a boil over high heat, then turn to low heat and slowly boil until viscous. The candied kumquat made in this way not only has a unique taste, but also has the effect of relieving cough and reducing phlegm. In the cold winter, a cup of hot candied kumquat tea can not only warm the body, but also relieve the discomfort of coughing.
Kumquat can also be used to make preserves. After removing the stems and washing the kumquats, use a knife to make a few small cuts on the surface of the kumquats to facilitate the flavor. Then, pour the processed kumquat into the pot, add an appropriate amount of rock sugar and white sugar, and then add a bowl of water ** to boil. During the cooking process, kumquat should be turned frequently to ensure that each side is evenly heated. When the kumquat soup in the pan has thickened and the skin has become translucent, it is time to turn off the heat. Spread the boiled kumquat on a baking tray and bake in the oven until the surface is dry. Finally, sprinkle with a layer of caster sugar and serve. This kumquat candied fruit has a sweet and sour taste, a crystal clear appearance, and is deeply loved by people. Whether it's a snack or as a refreshment, it's a great choice.
In addition, kumquat can also be eaten with other ingredients. For example, kumquat pear water is a common way to match. Kumquats, pears, red dates, rock sugar and other ingredients are boiled and drunk together, which has the effect of relieving cough and reducing phlegm. During the cold winter months or at the turn of the seasons, people are prone to colds and coughs. At this time, a cup of hot kumquat pear water can not only moisten the throat and relieve the discomfort of coughing, but also replenish water and nutrients to the body.
In addition to its edible value, kumquat also has certain medicinal properties. Traditional Chinese medicine believes that kumquat has the effects of regulating qi and relieving depression, dissolving phlegm and quenching thirst, and eliminating food and sobering up. It has a certain relieving effect on symptoms such as chest tightness and stagnation, dry mouth, thirst, and indigestion. Therefore, kumquat is also used as one of the compatible herbs in some Chinese herbal formulas.
Overall, kumquat is a nutritious and versatile fruit of the South. It not only satisfies people's taste buds, but also has rich nutritional value and medicinal value. In our daily lives, we can choose different ways to eat it according to our tastes and needs. Whether eaten straight or processed into a delicacy, we can feel the unique charm and health benefits that kumquat brings.