Kumquats. Do you love them? They are one of the lesser known and most misunderstood members of the large and diverse citrus family.

They are also my Market Matters choice this week. I just could not let citrus season slip by without choosing at least one example to discuss and create with this year. After all, I live in Southern California. We are known for our citrus.

And that’s because we have a nearly perfect climate to grow so many varieties of them. Kumquats included.

The funny thing about a kumquat is it is most prized for it's sweet skin. Most citrus is eaten primarily for it's sweet, juicy pulp.

Kumquats are the "bon-bon" of the citrus world. They are mostly enjoyed by simply popping one into your mouth and eating it whole. When you do this you will experience a rush of flavor. They are that intense. Like little flavor bombs.

This flavor is much more complex than any other citrus too. Adjectives that come to mind are: citrusy, fresh, pungent, herbal. Perhaps even woodsy. There is also a definite undertone to them that can only be described as "oily". Well, that is how David Karp recently described it in a recent LA Times article. It’s a good word to describe an unusual sensation of the mouth too. So I'll stick with it myself.