Fortunella margarita or kumquat is a low- calorie fruit full of vitamins, minerals, and calcium. It makes a perfect addition to various meals; salads, side dishes or desserts. Some of the components of the fruit, such as essential oils and antioxidants are perfect for people who suffer or are at risk of diabetes.
Even if you do not fall into that category, kumquat has an array of other health benefits. It enhances the immune system, regulates digestion and fastens the process of wound healing.
A recent study has shown that the amazing fruit’s extract helps control weight gain, reduces cholesterol, fasting blood glucose and liver lipid levels. It also demonstrated improvement in insulin tolerance.
The best period for buying kumquats is between November and June. You should avoid unripe or green pieces and make sure that their stems are still attached. If you keep them refrigerated in a perforated bag for four days at room temperature, they should last up to two weeks.
For successful preparation, you should wash and dry the fruit and take out the stem. You might remove the skin and the pips if you like, but they are both edible. Other popular types of kumquats are Meiwa, Hong Kong Wild, and Marumi.
Sweet and sour cabbage with kumquats
2 tablespoons of orange juice
2 teaspoons of packed brown sugar
2 teaspoons of cider vinegar
2 teaspoons of cooking oil
6 cups of shredded red cabbage
1/4 cup of sliced green onions
5 to 6 kumquats, sliced or cut into thin wedges (1/3 cup)
How to make it:
Mix the orange juice, brown sugar, and vinegar in a small bowl.
Heat the oil over medium-high heat in a large skillet. Add the cabbage and cook for 4 minutes, tossing occasionally. Add the green onion and cook for another minute. Stir in the orange juice mixture and the kumquats; heat through. One serving consists of 56 calories, 2 g of total fat, 22 g of sodium, 10 g of carbs and 1 g of protein.
Photo Source: organicfacts.org