Kumquat is THE fruit of Lunar New Year. The harvest season coincides with the holiday, and its golden color and lucky-sounding name (a synonym with golden luck in some dialects) are symbolic of wealth and good fortune.

To mark the Year of the Snake we're happy to introduce this collection of kumquat products from Geli, a family-owned manufacturer that has specialized in cultivating and processing this citrus for four generations. No artificial preservatives, colorings, or ingredients are used in production.

There's Kumquat Sauce made in the style of Taiwan's Hakka communities. Made by carefully preserving both pulp and peel, then blending them with chili and rice wine, it’s just tangy enough to bring that puckering feeling to the cheeks, and has a foundational complexity from the preserved citrus, akin to the sophistication of a brined lemon. Think of it as a Taiwanese chutney with a tangy-savory flavor that will complement tender poached chicken, mild steamed tofu, or vibrant, crunchy greens.

We've also included Dried Kumquat Slices. Tree-ripened fruits are picked, seeded, and then brined in salt to remove bitter aromatics before getting a light coat of sugar. The peels and pulp are resplendent in color and taste of citrus and caramel, with the lightest note of woody balsam.



In Taiwan, they’re commonly served as a snack with tea, but we’ve even seen them chopped and rolled into dough for a tangyuan sticky rice dumpling. We eat them by the handful and you should too. Or, use them anywhere you’d want a dried fruit: granola, baked goods, or as a yogurt topping.

No artificial preservatives, colorings, or ingredients are used in the making of these products.

Tasting Notes and Usage

Kumquat Sauce: neroli, sunshine, chili lime mango

Pour into a sauce dish, add a few drops of soy paste (preferably in a smiley face pattern), and use as a dipping sauce for poached meats like chicken, pork belly, and duck, or steamed vegetables and tofu.

Stir-fry with rice cakes, noodles, or vegetables for a sweet, savory, and tangy dish.

Our friends Tri Club 3, who staged a Taiwanese sandwich pop up at our brick and mortar shop, made a golden berry shrimp salad with this sauce and heaped it between two thick slices of milk bread. Formative Food Memory #124.

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Dried Kumquat Slices: orange blossom, caramel, balsam

Enjoy them on their own, and often. Serve with tea for maximum effect.

Or mix it in with yogurt, oatmeal, or salad for a tart and chewy topping. Add into seltzer for a hint of flavor and color. Chop and bake into bread, cookies, or cake.

Ingredients and Instructions

Kumquat Sauce: kumquat, sugar, salt, chili, rice wine

Dried Kumquat Slices: kumquat, sugar, maltose, kumquat juice

Sugar or salinity are used for preservation, with no artificial preservatives, flavorings, or colorings.

About Geli

Located in the township of Minxiong in Chiayi County, the family-owned manufacturer Geli 吉利 has a 60-year legacy of cultivating and processing kumquats, producing sauces, vinegars, and preserved fruit.

Founder Tsai Hai-Piao's discovery of kumquat was accidental—a snack consumed at a friend's place—but it left an impression, inspiring him to farm kumquats in Minxiong's favorable climate, while also teaching other farmers how to successfully build their orchards.

Since then, Geli has dedicated itself to making a name for Minxiong and its community through its kumquats. The company is now led by Peter, Tsai's great grand-son, who has modernized the brand and made Minxiong's kumquats available to a wider audience. Look for an illustration of his great grandfather on the packaging.