Kumquat Salsa

Photography Credit: Elise Bauer

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.

A friend 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.

Kumquat Salsa

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

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


  • 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.

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

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Kumquat Salsa on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!


Candied Kumquats here on Simply Recipes

Kumquat Marmalade from David Lebovitz

Pan seared sea scallops with kumquats from Susan the Food Blogga

Kumquat Salsa


  1. 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.

  2. 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!

  3. Cara

    We had some kumquats and limequats that we picked up at a local fruit stand. We put this in some homemade tacos with carne asada and corn torillas. It was out of this world, the fruit really gave it a nice citrus kick that was to die for.

  4. Amanda

    We made this today with all the kumquats on tree! Never thought of putting them in salsa. So good!

  5. Garrett

    I had some more of the salsa with some greek yogurt the other night. Perfectly delicious. I’m sure any cottage cheese fans out there would also love this little dish!

  6. Leisureguy

    I really like kumquats braised with chicken. Cut chicken into serving pieces, brown, put in a baking dish/pan with some liquid (I use white wine with a little orange and lemon juice, perhaps a little honey), sprinkle with halved kumquats, salt, and pepper, and braise in oven until done.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.