Once discovered as an impostor and exiled from the citrus family, the cumquat was adopted and renamed by a foster family of ornamental shrubs known as genus Fortunella – and has been raised on slow-growing evergreen plants in warm, sunny climates ever since.

Cumquats are sweet on the outside, sour on the inside and can be eaten raw as a whole. Favoured by nannas as an ingredient for classic jams, these juicy little orbs resemble tiny oranges and are a rich source of vitamins A and C. The cumquat’s plant flowers bright yellow blooms, which are commonly cultivated throughout Asia.

The name cumquat, often spelled ‘kumquat’, is derived from a Cantonese word meaning ‘golden orange’. In cooking, this versatile fruit can be candied, pickled, jellied and jammed. The decorative plant is also grown in bonsai size and is popular in Vietnam, where it is used as an ornament in celebrations of the new lunar year.

Cumquat shrubs are commonly sold at local grocers and can also be found in many Brisbane residents’ backyards. You can begin your day with cumquat marmalade on toast, enjoy them in a salad for lunch, indulge in a cumquat-topped pizza for dinner, then complete your full cumquat circle with a decadent slice of cumquat and chocolate tart, and a washing down with a cumquat rum cocktail.

Image via Honestly Yum.