The correct way to make kumquat infused water is to clean the skin of fresh kumquat, cut it into slices and remove the kernel, and add warm boiled water to brew it.

Kumquats are characterized by the peel and pulp being eaten together, and after chewing, you will feel the throat moist and full of flavor. In addition to being eaten fresh, kumquats can also be made into tea. A larger use is processed into sugar kumquat cake, licorice kumquat cake, marmalade, orange peel wine, kumquat juice and so on. The rind can also be extracted as an aromatic oil.

Kumquats have not been seen in the wild, planted throughout southern China, with more planted in Taiwan, Fujian, Guangdong, Guangxi, its cold tolerance is far less than the kumquat, so it is less common north of the Five Ridges.

KumquatEating method

1, candied kumquat: first wash clean, soak in salt water for 10 minutes, then cut the kumquat longitudinally 6-7 knives, pressure whisked and deseeded, put into a bowl, and put the appropriate granulated sugar on top of it to marinate for 2-3 days, to be granulated sugar melted into a liquid form (a small amount of lump sugar can also be), put it into a pot of big sugar, and then put into a pot of sugar, and put into a bowl of sugar, and put into a bowl of sugar. (A small amount of lump sugar can also be), put into a pot on high heat and boil, then turn to a small guy slowly simmering thick, plate and cooled to serve.

2, kumquat sauce: the first kumquat clean, peel off the skin, pulp to remove the seeds to stay, the peel into the boiling water in the scalding 2-3 minutes, fish out and spare, and then the pulp and the peel are put into the juicer into the sauce, poured into the pot, and then add salt, granulated sugar, maltose and simmering for about 15 minutes can be.