This style of kumquat sauce is a specialty of Taiwan’s Hakka communities, produced from the abundant harvests of sour kumquat fruit produced throughout Taiwan in the winter months. 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. It 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. More than a sauce, it’s a condiment that’s representative of Taiwan’s rich foodways, informed by the island’s unique mix of culture and agriculture.

Kumquat grows very well in the subtropical and tropical regions of Taiwan, with a winter harvest that comes on fast and bountiful. Consuming this abundant gift of golden globes can be a challenge. Popping one whole is a sensory treat, but it isn't easy to eat many of them because of their intense sour and bitter flavor. This sauce (and actually all candied and preserved kumquats) are a solution to capturing the full kumquat harvest, developed over generations as a way to transform large yields into a favorite sauce for the year-round table.

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.

How It's Made

To make the sauce, farmers handpick golden kumquats at peak ripeness, then deseed and shred them before sugaring and salting them to get rid of their bitter nature. Once preserved, they are blended into a velvety smooth dip, with the addition of rice wine and chilis.

Tasting Notes and Usage

neroli, sunshine, chili lime mango

To use:
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.

Ingredients and Instructions

kumquat, sugar, salt, chili, rice wine

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

Refrigerate after opening.

Net Weight: 13.4 oz / 380 g
Total Weight: 21.5 oz / 609 g

Package Dimensions: 2" L x 2" W x 9" H / 5.1 cm L x 5.1 cm W x 22.9 cm H

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.