Kumquat Salsa


Festive kumquat salsa! Perfect for seafood, made with tiny kumquats, cilantro, and red onion.

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.

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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.

Kumquat Salsa Recipe

  • Prep time: 15 minutes
  • 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 tablespoons extra virgin 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.

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Candied Kumquats here on Simply Recipes

Kumquat Marmalade from David Lebovitz

Kumquat Salsa

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

10 Comments / Reviews

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Did you make it? Rate it!

  1. Gerard

    Why is Kosher salt so important?

    Show Replies (1)
  2. Natalie H

    I’m thinking about making this for my foods class since I was assigned kumquats, do you think it would be as flavorful if I blended it all together?

    Show Replies (1)
  3. Garrett McCord

    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.

  4. 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!

  5. 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.

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