Even with the popularity of fruity-floral scents, kumquats still make an appearance on our plates far more often than in our perfume bottles. They’re often eaten raw, to enjoy the sweet/sour flavour blend from the thin rind, contrasted with the juicy flesh. An essential oil can be extracted from that rind, though (as well as the white flowers) – producing a fragrance that’s more complex than a normal orange: sweet/tart, with hints of lemon and pine. This member of the citrus family is native to south Asia and has long been cultivated in Japan, Taiwan and the Philippines, too.
Smell kumquat in: