Kumquat Salsa

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Have you ever tried a kumquat? They’re these little citrus fruits, like miniature oranges, not much bigger than a grape, that you can eat whole, even the seeds. You can slice them and add them to salads, or just pop them into your mouth for a quick snack.

My friend┬áGarrett stopped by the other day with a container filled with kumquats (don’t you love friends who bring you food?) and a mission to make salsa. What follows is the citrus-y salsa we made with the kumquats, which I’ve been eating up with fish and in steak tacos.

You could easily add some chopped mango or avocado to the salsa, and chop it up more finely if you wanted to use it as a dip for tortilla chips. Looking for other things to make with kumquats? Check out the list at the end of the recipe with ideas from other food bloggers.

Kumquat Salsa Recipe

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  • Yield: Makes about 2 1/2 cups of salsa

Ingredients

  • 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

Method

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.

Great served with steak or seafood such as halibut, black sea bass, or salmon.

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Links:

Pan seared sea scallops with kumquats from Susan the Food Blogga

Kumquat, fennel, and blood orange salad from Erin's Kitchen

Preserved kumquats from Redacted Recipes

Kumquat and mango mojito by Live To Eat

Kumquat chutney from Rachael of Fresh Approach Cooking

What does eating a kumquat look like? by Lelo in Nopo

Cooking with Kumquats recipe round-up from Coffee and Vanilla

Kumquat Salsa

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Showing 4 of 22 Comments

  • george

    Making some jam out of this little guys.they are sooooo good.

  • J. Davidson

    I just made connections with a person with acess to MANY varieties of citrus fruits. It is Christmas in my kitchen often. In looking for recipes for mixed citrus marmalades came across the kumquat salsa and candied and can hardly wait to try them. J

  • Garrett

    I recently did this again for a potluck. Due to the fact I was in a rush I just tossed the kumquats into a food processor after cutting them in half and plucking out any easy-to-get-to seeds. Chopped up some cilantro, and some green onion instead of red. A more slammed together version that I think lends itself more to chips. The more pico de gallo large chunks version in the picture is definetly more effective in tacos and on fish.

  • Susan from Food Blogga

    Thanks for the link, Elise. I’m addicted to those little fruits with the big taste! I even wrote an NPR Kitchen Window piece on them last month. One of our local farmers has been growing Meiwa kumquats which are rounder, plumper, juicier, and sweeter than Nagami kumquats. If you can get your hands on them, grab them and don’t let go! They’re amazing!

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