Kumquat:

Kumquat (or cumquat) is the smallest of the citrus family. The tree was initially
cultivated in China. From there it spread to Malaysia, Japan and
Australia and into the Pacific .
However, in the Pacific the kumquat that is
widely known is the calamondin orange (Citrus
miti), which can also grow in atolls. This is a
small version of an orange and slightly rounder
than the true kumquat. The immature fruits are
green in colour, but gradually turn yellowishorange
when ripe. They are easily grown in
backyard gardens or can be grown around the
villages in the islands. They seem to fruit earlier
and more abundantly than the other citrus
trees. They also fruit almost all the year round. It is the only citrus fruit
which can be eaten skin and all 
Selection
Choose firm, greenish-yellow fruits. They must be whole and not have torn
skin around the stem end. Select the largest fruits if possible.
Storage
Kumquats have a very short life. If stored in a cool place, the fruits will last
up to three days. If refrigerated, the fruits will keep for longer. For longer
storage, squeeze the juice and freeze in cubes. Frozen kumquat cubes can
be taken out and used as required.
Preparation
Extracting kumquat juice is time-consuming, because of the small size of
the fruit, and probably best done by hand.
Food value
The Pacific kumquat or calamondin is an excellent source of Vitamin C and
Vitamin A. It also has a fair amount of dietary fibre and small quantities of
minerals and vitamins.

Use
Because kumquat juice is rich in pectin, it is ideal for making jam or preserves.
Kumquat juice has a different flavour and makes a delicious drink. It
can be used instead of lemon or lime as a marinade for raw fish. It can also
be used as garnishes in salads and main dishes. Kumquat skin and/or rind
make an excellent flavouring for both sweet and savoury dishes because it is
not bitter like other citrus fruits.