Group · Fruit
Kumquat
The kumquat is a small citrus fruit native to Asia, barely bigger than an olive, with a fascinating quirk: you eat it with its skin on! Its tangy flesh contrasts with its slightly sweet peel, offering a unique taste experience. It is found mainly in winter, fresh, candied or as marmalade. At 71 kcal per 100 g, the kumquat remains a light fruit, rich in fibre (6.5 g) and vitamin C. Its fibre density and moderate carbohydrate content (9.6 g) make it an original, nourishing snack. Versatile in the kitchen, from sweet to savoury, it adds a touch of the exotic while fitting easily into a balanced, varied diet.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 71 kcal |
| Kilojoules | 297 kJ |
| Protein | 1,9 g |
| Carbohydrate | 9,6 g |
| Fat | 0,9 g |
| Fibre | 6,5 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin C43,9 mg55 %
- Copper0,1 mg10 %
- Potassium186 mg9 %
- Calcium62 mg8 %
- Manganese0,14 mg7 %
- Vitamin B20,09 mg6 %
- Iron0,86 mg6 %
- Magnesium20 mg5 %
- Vitamin B9dietary folate equivalents17 µg
See the other 9 nutrients
- Vitamin B50,21 mg4 %
- Vitamin B10,04 mg3 %
- Phosphorus19 mg3 %
- Vitamin B30,43 mg3 %
- Vitamin B60,04 mg3 %
- Omega-3 ALA0,05 g2 %
- Zinc0,17 mg2 %
- Vitamin E0,15 mg1 %
- Omega-6 LA0,12 g1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
The kumquat is enjoyed raw and whole, without peeling: bite straight into it to enjoy the contrast between the fragrant peel and the tangy pulp. A portion of 4 to 6 fruits (about 80 to 100 g) makes an ideal snack, low in calories and filling thanks to its fibre. You can also candy it, turn it into marmalade or add it thinly sliced to a salad.
Varieties and seasonality: the kumquat (the Nagami variety, oval and tangy, or Marumi, rounder and sweeter) is at its peak from December to March. Choose firm fruits with shiny skin and no blemishes. It keeps for several days at room temperature or up to two weeks in the fridge.
Key nutrients: this little citrus fruit stands out for its richness in fibre (useful for digestion) and vitamin C, as well as the antioxidants concentrated in its peel. Its glycaemic index stays moderate and its fat content is negligible. If you are keeping an eye on how much citrus you eat, vary your treats with a mandarin or an orange depending on the nutrition facts you are looking for.
Culinary uses: in savoury dishes, the kumquat goes wonderfully with poultry, duck or fish in sauce. In sweet dishes, it elevates a plain yoghurt, fromage blanc or a tart. Candied, it becomes a tasty sweet, but watch the added sugar, which then greatly increases the calories.
For active people: rich in water and vitamin C, the kumquat is a fresh option for a light snack before moderate exercise. Its carbohydrates give a quick burst of energy, while its fibre prolongs fullness. To optimise recovery, pair it with a source of protein, as in one of these high-protein snack recipes.
- Slimming: its low energy density makes it an ally for satisfying a sweet craving without overdoing it.
- Moderation: favour the fresh fruit over candied or in syrup, which are much sweeter.
- Pairings: combine it with other fresh fruits for a colourful, vitamin-rich salad.
To discover other citrus fruits and seasonal fruits, explore the fruit family. You can also compare its calories with those of other foods in the calorie table to adjust your everyday choices.