The Kumquat fruits are edible and closely resembles that of the orange fruit, but are smaller in size about 1.6 to 4 cm wide and oval-oblong or round in shape. These fruits are called as "the little gems of the citrus family".
The peel of the fruit is colored golden-yellow to reddish-orange, with large, conspicuous oil glands, fleshy, thick, tightly clinging, edible, the outer layer spicy, the inner layer is sweet. The pulp is scant, in 3 to 6 segments, tastes sour and salty. The fruits contains small, one or two seeds and sometimes none.
The fruit is considered ripe when it reaches a yellowish-orange stage. The fresh raw fruit is usually consumed either whole or only the rind is eaten.
The kumquat's unique flavor lends itself as a pleasant addition to many food dishes, desserts, and salads. Kumquat fruits are a popular addition to hot and iced tea. These fruits are mainly used for candying and kumquat preserves, marmalade, and jelly. An excellent marmalade is made by half-and-half with calamondins. Kumquat sauce is made by cooking chopped, seeded fruits with honey, orange juice, salt and butter. A liqueur also be made by macerating kumquats in vodka.