Kumquat Salsa

This fresh Kumquat Salsa, with its bright acidity, features fresh kumquats, tiny tomatoes, jalapeño and Fresno chiles, scallions, cilantro, and fresh-squeezed citrus juice. It’s sure to liven up your favorite tacos and simple grilled meats and vegetables, but don’t overlook pairing it with chips as an appetizer! Provecho!

A white plate with turquoise bowl of kumquat salsa surrounded by tortilla chips.

👩🏻‍🍳 Tamara Talks – About Kumquats

Growing up in southern California, our family had a lush, kumquat tree that was loaded with ripe fruit in late winter and early spring. I adored them. After we moved away, I rarely saw them again until we moved to the Rio Grande Valley in south Texas.

Kumquats are tiny, bright orange citrus fruits, about the size of large grapes. Their thin, tender skin is edible (and the sweetest part of the fruit), while the interior bursts with tartness. You’ll want to look for ripe, bright orange fruit.

The Rio Grande Valley produces a LOT of citrus, and every year around this time, we start to see kumquats in the markets. I never really know what to do with them (other than eat them out of hand like grapes!), so I decided to start with this simple pico de gallo type salsa.

I ended up pairing this kumquat salsa with my air fryer turkey tenderloin on photo day, and it was muy rico! When I’m able to get more kumquats, I want to use them in a savory main dish, and I would really like to feature them in a cocktail. If you have any other ideas, please let me know in the comments section below!

📋 Ingredients You’ll Need

Ingredients for the kumquat salsa: Kumquats, chiles, tomatoes, scallions, cilantro, and fresh-squeezed citrus juices!
  • kumquats – There is no substitute for these unique citrus fruits. However, I do have an entire salsa category where you’ll find a plethora of salsas!
  • tomatoes – Use your favorites. On photo day, I had some lovely “marzano” tomatoes. I’m careful how I describe them because “marzano” is proprietary to Italy (and a specific region!). These were beautiful, ripe, grape tomatoes!
  • fresh chile peppers – I love Fresno peppers when I can get them, but on photo day, I had a red and a green jalapeño. We like a good amount of heat, but this was a pretty mild kumquat salsa.
  • scallions – You can also use shallots, finely minced red onion, or sweet onion.
  • cilantro
  • fresh-squeezed citrus juice – I used the juice from 1 orange, 1 lime, and 1 Meyer lemon. I tend to use whatever I have on hand. If you need to balance the acidity, add a little honey or agave nectar.

🔪 Instructions

All ingredients for the kumquat salsa in a bowl before mixing.
  • Add all kumquat salsa ingredients to a bowl. Stir to combine. Taste for seasoning with salt and pepper. Enjoy! Making pico de gallo type salsa is “easy peazy!”
  • I almost always serve my salsas with air fryer or baked tortilla chips. I spray them lightly with cooking spray, sprinkle with sea salt, and cook them at 400 degrees until they start to brown. On photo day, I served this kumquat salsa with a delicious air fryer turkey tenderloin, and the recipe will be on the blog soon!
A close up of the kumquat salsa in a turquoise stoneware bowl with copper spoon.


Are kumquats healthy?

Yes! They have the same nutritional profile as other citrus – high in vitamin C as well as several B vitamins. They contain many minerals, such as calcium, potassium, manganese, iron, selenium and zinc, and are also a great source of dietary fiber.

How long can you keep fresh kumquats?

Ripe kumquats are quite perishable, and will only last a couple of days at room temperature. They will keep in the refrigerator for up to 2 weeks.

What if the salsa is to acidic for my taste?

Kumquats are tart. Depending on what combination of citrus juice you use, it may need to be balanced with a bit of sweet. Try honey or agave nectar. If your kumquats are ripe, you probably won’t need it.

How long can I keep leftover fresh salsas?

Fresh salsas have no preservatives, and are best eaten immediately or within a few hours. However, we often enjoy this salsa (and other fresh salsas) the next day.

💭 Tips

To make quick work of the salsa, make sure your knife is really sharp! I like a good chef’s knife for this task, and usually get my sous chef (aka Mark Andersen) to sharpen it before I start). An actual sharpening stone is the way to go. After years of unsatisfactory results, we listened to our son that is a professional chef!

Fresh salsas are so quick and easy to make, there is little justification IMHO for buying jars of salsa that are filled with preservatives. If you love fresh salsas, be sure to check out my Salsa category!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

Fresh kumquat salsa with tomatoes and peppers in a turquoise stoneware bowl with tortilla chips.

Fresh Kumquat Salsa

Fresh kumquats with tomatoes, peppers, scallions, cilantro, and citrus juices in a quick and easy salsa!
5 from 1 vote

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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Condiment
Cuisine Mexican/Southwest
Servings 8 servings
Calories 34 kcal


  • 6 ounces kumquats - diced
  • 6 ounces tomatoes - diced
  • 2 jalapenos - minced
  • 3 scallions - chopped
  • cup fresh-squeezed citrus juice* - orange, grapefruit, lemon, lime
  • sea salt and pepper - to taste


  • Add all kumquat salsa ingredients to a bowl. Stir to combine. Taste for seasoning with salt and pepper. Enjoy!


  • I used juice of 1 orange, 1 Meyer lemon, and 1 lime on photo day. Grapefruit, clementines, pomelos are all good option!


Calories: 34kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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