The Kumquat known as Chinese mandarin has a bitter-sweet taste to be discovered!
\n
Total Rating
The Kumquat known as Chinese mandarin has a bitter-sweet taste to be discovered!
\nFor orders starting from 59 €
Guaranteed and secure payments
Ingredients: Kumquats, Sugar, Maltose, Salt, Calcium chloride. Contains E220 (Sulfur dioxide).
\nKumquat, also known as Chinese mandarin or fortunella, is a citrus fruit rich in essential oils.
\nThese are entirely edible fruits, they are small in size and oval in shape. The skin is light orange, smooth, and it is precisely in it that the sweetness is concentrated while the terpene-rich juices reside in the cloves.
\nThis citrus has excellent food properties. It is in fact rich in vitamin C, A and mineral salts such as potassium, iron, phosphorus and magnesium. It is also rich in carotenoids that color the skin. Thanks to these substances, the consumption of this is useful for the immune system, respiratory tract and nervous system.
\nInside, therefore, as already mentioned, we find an abundance of nutrients and important components:
\n- Antioxidants such as pantothenic acid, riboflavin and folic acid;
- vitamins A, Vitamin E and C. Vitamin A contributes to the health of the eyes and therefore of vision;
- Mineral salts, iron, calcium and manganese. Excellent elements for the care and well-being of the hair;
- Essential oils, among which the presence of limonene stands out, together with pinene, bergamotene, caryophyllene, which are concentrated especially in the peel.
\n
Due to the higher levels of limonene, the rounded varieties are the sweetest while the oblong ones tend more to taste sour.
\n\n
The presence of dietary fiber and plenty of water (in the fresh fruit), contributes to increasing the sense of satiety and can therefore be useful in weight loss diets.
\nThe fruits of Chinese mandarin, in addition to being able to be used fresh and consumed in full, are excellent for being processed. In addition to fresh consumption, we report the use of making jams, candiing them with all the peel, producing liqueurs or using them for ice cream and granite. Also excellent as digestives.
\nCompared to fresh fruit, dehydrated kumquat loses water and concentrates fiber, sugars and minerals, thus becoming a nutritious, satiating and not excessively caloric snack. It is a product prepared from fresh pineapple, peeled, cut and subjected to dehydration by hot air.
\nKumquats in syrup are a delicious preserve made from kumquats, better known as Chinese mandarins. After cooking with water and sugar, the kumquats absorb the sugar base that contrasts with the sour and citrus notes of this delicious Chinese mandarin. If you want to prepare kumquat jam, preserving the fruit in its entirety, you can use this procedure: the syrup wraps the fruit, leaving it soft and juicy. Not everyone could like the sour taste of kumquats but the trick to overcome this characteristic is there: just blanch them a couple of times in hot water and you will get really tasty kumquats and not too bitter to eat whole with the peel! In addition, syrups are an irresistible delicacy to be enjoyed at any time of the day. You can use them in the preparation of cakes (such as the delicious Caramelized Kumquat Tart) or in combination with meats, especially if red and with a high fat component, or soft cheeses.
\n- Kumquat: 550g
- Water: 360 ml
- Sugar: 350 g
\n
To prepare kumquat in syrup start with the sanitization of jars and caps, as reported in the guidelines of the Ministry of Health indicated at the bottom of the recipe. Then take the kumquats and rinse them under plenty of water. Then, proceed to decrease the bitter taste of their peel: take a pan with high edges and fill it with plenty of water and heat. When the water is boiling, pour the kumquats and let it blanch for 2-3 minutes. Then drain them. Repeat the operation of blanching the kumquats at least 3 times. Finally place the kumquats in a bowl and let them cool.
\nTake the kumquats at this point and cut them in half. Then take a pan with high edges and fill it with plenty of water. When the water is boiling, pour the kumquats. Then add the sugar.
\nCook for 30-40 minutes over low heat to caramelize the kumquats. The kumquats will be caramelized when they take on an amber color. At this point drain them using a colander and collecting the syrup in a bowl. Then place the kumquats still hot in the jars that you have sanitized, which can be of different sizes according to your needs. Fill with the syrup you have collected in the bowl, leaving about a centimeter from the edge of the jar. If you use jars with twist off caps (screw) close well but without tightening too much and let cool. With the heat of the compound will create vacuum, which will allow you to store the product for a long time.
\nOnce you have verified that the preservation has been successful, your kumquats in syrup are ready to be consumed!
\n
Recipe: GialloZafferano.it!
\nWARNINGS: The advice dispensed is in no way to be considered of medical / prescriptive value . The information provided is for purely informative and informative purposes, therefore it is not intended in any way to replace medical advice. In the presence of pathologies it is always necessary to consult your doctor.
The images are inserted for illustrative purposes, the product may undergo changes based on stock availability and the selected weight.
Untoppable. Great product .
Difficult to find in shops, very good even if sugary \ r \ nsection and package excellent in a few days
Difficult to find except in the fairs stall. Here quality and excellent price
Italian 
