Kumquat and Lemon Honey Preserve

Why people make this drink

Bro Niu was doing a little reading on limonin — a naturally occurring compound found in citrus fruits — when he noticed something worth sharing. Most people, when they drink lemon tea or lemon water, squeeze the juice and discard the peel and seeds. But limonin, along with other protective compounds in citrus, is concentrated almost entirely in the peel and seeds, not the juice. The flesh of the fruit contains very little of it.

Citrus peel also contains flavonoids and hesperidin, which are associated with supporting DNA repair — something of real relevance, since DNA damage is considered a key mechanism in how normal cells become cancerous over time. Eating clean, well-washed citrus peel is a simple, delicious way to benefit from these compounds.

So when kumquats came into season, Bro Niu bought two pounds and turned them into this fragrant honey preserve — a jar you keep in the fridge, spooning out a couple of tablespoons into warm water whenever you feel a cough coming on, or simply as a daily wellness drink.

Who it suits / who should be cautious

• Suitable for most adults, children, the elderly, and pregnant women (good for complexion, stretch marks, and general wellbeing)
• Particularly valued during cold and flu season
• Do not use if you have diabetes — the sugar content is significant
• Avoid if you have inflamed or swollen gums
• Because modern fruit is often treated with pesticides, proper preparation of the peel is essential (see Method below)

Why these ingredients (the food-therapy logic)

• Kumquat peel (jin ju pi): The peel of kumquats contains flavonoids and vitamin C. In traditional food therapy, kumquats are used to relieve cough, dispel phlegm, and support the digestive system. Eating the peel (after proper cleaning) gives you the most beneficial compounds the fruit has to offer.
• Lemon juice: Lemon is a well-known source of vitamin C and antioxidants. Adding the juice after cooking preserves its nutritional value.
• Rock sugar (bing tang): Gentler than refined white sugar, rock sugar is used in traditional food therapy as a mild lung-moistening sweetener. It also helps preserve the preparation.
• Honey (feng mi): Added after the mixture cools, honey provides additional antimicrobial properties and sweetness. Honey should never be heated above roughly 40 degrees as high heat can alter its beneficial compounds.

Ingredients (1 jar)

Ingredient	Amount	Notes
Kumquats	~900 g (2 lbs)	Whole with skin
Fresh lemon juice	From 2 lemons	Added after cooking
Rock sugar, crushed	200 g
Water	200 ml
Honey	To taste	Added after cooling

Method

1. Wash kumquats thoroughly: soak in lightly salted water for 1 hour to help remove pesticide residue, then blanch in boiling water for 1–2 minutes. Drain and dry.
2. Remove seeds from kumquats and cut into thin strips. (If you want the full anti-cancer benefit from the seeds, Bro Niu notes the seeds can be left in — but they are hard and bitter, so most people prefer to remove them.)
3. Place the sliced kumquats in a pot with the water and rock sugar. Cook over medium heat for 15–20 minutes until the mixture thickens to a syrup.
4. Remove from heat. Stir in the fresh lemon juice. Allow to cool completely.
5. Once fully cooled, stir in honey to taste. Transfer to a clean glass jar and store in the refrigerator — it will keep for 3–4 months.
6. To serve: dissolve 2 tablespoons in a cup of warm (not boiling) water. Drink warm or at room temperature.

Bro Niu’s tips

Modern orchards use substantial amounts of pesticide, and eating citrus peel without proper preparation can stress the liver. Always soak in salted water and blanch before using. The kumquat strips in the finished preserve will be fragrant and sweet from the rock sugar and honey — Bro Niu encourages eating the peel along with the liquid, as that is where most of the benefit lies. The preserve is suitable for everyone; it also protects blood vessel integrity and is traditionally recommended during pregnancy for its skin-nourishing properties.

Community questions answered (selected)

• Q (芬妈): My family member has lung cancer. This recipe uses sugar — is it still suitable for a cancer patient? Bro Niu: This recipe is intended for cancer prevention, and it has good anti-inflammatory properties. If someone has already been diagnosed with cancer, it is better to minimise sugar. I would suggest using golden monk fruit (jin luo han guo) as a substitute for the sweetener, and making a simple decoction of monk fruit and green olive (qing gan) — this combination is beneficial for lung cancer patients. The honey preserve itself would not be appropriate in that case.

• Q (杨太): My mother is going through her third round of chemotherapy and doesn’t want to drink much. Can she have a tea made with roasted black beans and mulberries? Bro Niu: Yes — try a tea of roasted black beans with black mulberries. It is nourishing and helps generate fluids. Alternatively, one-quarter golden monk fruit with 10 gently crushed green olives, boiled for 20 minutes, can help encourage her to drink more.

• Q (佳芳): My mother is undergoing cancer treatment and has lost 10 kg from appetite loss — is there anything that can help? Bro Niu: Millet congee is the most spleen-nourishing food available. Always add a little white rice to make it smoother. She can add whatever ingredients she enjoys — red dates, goji berries, longan, fish — anything she likes and is willing to eat. Building appetite is the priority.

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Published December 8, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.