“It is difficult not to love: the kumquat is like a tidy orange. You get the punch of zest and sweetness without a lot of drippy juice.” (from the new york times:)

i had never heard of kumquats before coming to china – and the reason i picked them up in the supermarket was because i mistaken them with little oranges. but as soon as i got home and started pealing one, i knew these little guys were no ordinary citrus.

so i waited for my chinese lesson to ask the teacher about them. it turns out, you can eat just the peal, which is sweet, or eat them whole, by chewing chewing chewing (this instructive video shows how to eat a kumquat).

the inside is unexpectedly tart for those of us expecting mini-oranges (but not too tart), so you really need to chew a bit to get the flavours mixed and get the best combination.

“The size and shape of a large olive, the kumquat is like an orange in reverse, with a sweet skin and tart pulp. So you don’t have to peel the kumquat; you simply eat the entire fruit. Thus its brilliance.”
(from the same article)

indeed!

one day we were strolling around the crowded carrefour and couldn’t help to notice the huge pile of these little dried berries… they spread a strong scent across the corridor, quite irresistible… so I packed a handful and brought them home, willing to experiment with them. “hua jiao” they are called, literally “flower pepper” – promising.

on the first occasion, i poured quite a few on our steaks. the result was… hum… interesting. despite the name, they’re not spicy at all. the steaks were ok, but, as we discovered (amidst a laugh attack) the berries are actually very, very tongue numbing! that was totally unexpected! we spent the rest of the meal dodging them on our plates… they looked so innocent!

as i’ve later discovered, they’re used in sichuan hotpot to improve the other tastes and the spiciness of the meal itself.
more on gastronomic discoveries to come.