Kumquat puree

Kumquat purée

Kumquat purée is a preparation made from the kumquat fruit, a small citrus fruit that is consumed whole, including its peel. This purée is obtained by blending fresh kumquats to make the most of its intensely acidic and slightly sweet flavor, making it perfect for adding a fresh and aromatic touch to various recipes.

The kumquat is native to Southeast Asia, primarily China, and its cultivation has expanded to countries with subtropical and temperate climates. In gastronomy, kumquat purée is used for sauces, dressings, desserts, marinades, and beverages, providing a distinctive and refreshing flavor.

Among its properties, the kumquat is rich in vitamin C, fiber, and antioxidants, which offer health benefits such as strengthening the immune system and improving digestion. When used in purée form, it retains most of its nutrients and facilitates its integration into various preparations.

In Latin America, the kumquat is also known as Chinese orange, kumquat (untranslated), and in some regions, it is called miniature mandarin or dwarf orange. The purée, therefore, may be found under names such as Chinese orange purée or simply kumquat purée.