Kumquat

Disclaimer – I am a sucker for any and all new foods.

I am an advertiser’s dream. When I see an ad for a new food, I immediately feel like I need to try it. When I see a food item that is rare or new to me, I always want to try it. I’ve talked about this a bit before when I described my excitement about the food at the wedding I went to in May, and my hunt for the Strawberried Peanut Butter M&Ms. This week, I fell victim to the random jar on the store shelf.

I was walking by the pickle aisle at my local grocery store, and saw this jar of Sweet Pickled Kumquats.

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They were calling my name, and at $1 for the jar, it was definitely a worthwhile experiment.

Kumquat, other than the pet name my mom calls me, are a delicious citrus fruit. They have the same coloring as oranges, and the fun thing about them is that you eat the whole thing – skin and all. In fact, the skin is the sweet part, and the fruit inside is a bit on the sour side. They are the perfect combination of sweet and sour.  And, I love pickles, so how could this be bad?

What surprised me when I opened the jar was that it didn’t smell at all of pickle brine. It was not vinegar-y at all. A quick check of the ingredients reveiled why —

Ingredients: Kumquats, corn syrup, water, potassium sorbate, sodium benzoate, FDC Yellow #5, ascorbic acid, citric acid, EDTA, and sulfer dioxide

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When I tasted it, I was also surprised. It really just tasted like a kumquat. There was obviously no pickle or vinegar taste to it. The texture was a little different because the fruit was saturated with the “pickling” solution, so it didn’t have the fun squirting effect that citrus fruits tend to have when you bite into them. The nice added benefit of this is that the seads softened, so you don’t need to worry about spitting out pits of the pickled kumquats. Because of these differences, I would definitely recommend using these when cooking, especially when it’s not kumquat season, but I don’t think I’d go out of my way to pick this up again.

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