Kumquat Tree

Earlier today I hung out with my friend Robert.  Robert and I worked together for 5 years, but I haven’t seen him at all since he quit that job about 3 years ago – until, that is, I ran into him at the store a few weeks ago.  We chatted a little bit then, and then a little bit on the phone earlier this week, and this morning, he came along with me to Slimmons.  Robert is an absolute riot.  Downright hilarious.  I had forgotten how much fun he was, and it was wonderful to catch up with him.

I always new Robert didn’t live far from me, but when he gave me his address so I could pick him up this morning, I learned he lived literally right around the corner.  It could easily walk there, and actually, I’ve run right past his house before when working out!

Robert had a great time at Slimmons (I’ll share a video from the class in a few days), and Richard jokingly gave me a tough time for bringing a friend who had the nerve to wear, to Richard Simmons’ exercise class, a t-shirt with a vintage Coca-Cola logo on it.  How dare you, Robert! 

When I dropped Robert off afterwards, he invited me in to show me his house.  His house is really cozy and cute, and he has a great backyard, with a pool, a hot tub, and the thing that excited me the most…

…A kumquat tree!

Six months ago, I didn’t even know what a kumquat was.  I tried one for the very first time in December, when I was in Michigan for the holidays, and I saw them at the store and decided to give them a whirl.  Read that blog post here.  I’ve never seen a kumquat tree before, and guess what?  It looks like a tree that’s covered with kumquats.

Sorry that pictures aren’t the greatest – I only had my cell phone camera on me. 

Robert snapped a pic of me picking kumquats:

Here’s what I wrote about kumquats last December:

They’re little tiny citrus fruits, like mini oranges, but the size of a large olive.  Unlike oranges, you can eat the rind of the kumquat, which is a good thing, because they’d be a pain in the ass to peel, and there wouldn’t be much left.  My dad and I tried them after dinner, and they were strange, but good.  The rind is sweet, like an orange, but the pulp in the middle is tart, like a grapefruit, but more potent.  My dad’s review is that they “are bursting with flavor.”   And they’re less than 15 calories apiece, if you’re interested in calorie counts, and a good source of vitamins A & C.

I was looking around on the interwebs a little bit just now, and I realized that I was wrong before – kumquats aren’t actually citrus fruits at all – they belong to a different plant genus altogether.  And I thought kumquats were originally from the middle east, but that’s wrong too – they’re thought to be native to China, where historians have found references to them in literature dating back to the 12th century.  Whoa, that’s before I was born!

Robert says his kumquat tree produces fruit year round, and since he has way more kumquats than he could ever deal with, he gave me a bag and let me go crazy.  I ended up taking home lots of kumquats – here they are on Robert’s table:

I ate probably 6 or 7 kumquats at Robert’s house, and I just counted the kumquats that came home with me – there’s 61 of them, all hanging out in a bowl on my dining table.

Sixty-one kumquats. Sixty-one kumquats!  Better start lookin’ around for some kumquat recipes!  What do you like to do with kumquats?

Keep it up, David!

2 Responses to Kumquat Tree

  1. Hello_its_me says:

    ^_^ Never had a kumquat & now I want to try some!-these all look yummy, esp. the salsa for fish:
    What a fun day you had! Loved reading the Adventure!
    Thank You for sharing.

  2. Lanae says:

    Hey David. I’ve never had a kumquat before but they look good. I googled and found this recipe – sounds yummy….
    Kumquat Salsa Recipe
    2 cups chopped cleaned and thinly sliced kumquats
    1/2 cup chopped red onion
    1/4 cup chopped fresh cilantro
    3 Tbsp olive oil
    1/4 teaspoon red pepper flakes
    Dash of cayenne pepper
    Pinch of kosher salt
    Combine all ingredients. Add more or less red pepper and cayenne to desired heat. Let sit for 1 hour for the flavors to more fully blend.
    Makes about 2 1/2 cups of salsa.
    Great served with steak or seafood such as halibut, black sea bass, or salmon.

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