Koum Kouat Kerkyras

Brought to Corfu from China in the 19th century, this kumquat (Fortunella margarita) quickly adapted to the mild climate of the island. The harvesting season lasts from January to May. They are traditionally harvested by hand, and only fruit that has reached full ripeness and is free of defects is collected.

Every part of the fruit can be eaten– the peel has a sweet flavor while the pulp is sour. This 'golden orange' is the only citrus fruit that can be eaten with its peel, which is very rich in essential oils and vitamin C. It low in calories but rich in fiber, minerals, and antioxidants.

Apart from eating it raw or using it as a cooking ingredient, it can be used to make sweets, jams, syrups, and liqueurs. In fact, the most famous product of the island is kumquat liqueur, made by macerating kumquats in vodka, gin, or brandy.