Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed by whole fruit (peel and pulp), giving this fruit a distinctive flavor. For this reason, this study analyzed physical, chemical and nutritional characteristics of kumquat (peel+pulp). The physicochemical analysis was performed according to the Adolfo Lutz Institute. Analysis of moisture, ashes, macronutrients and total dietary fiber was according to AOAC. Minerals were analyzed by inductively coupled plasma optical emission spectrometry. Vitamins C and E, carotenoids and flavonoids were analyzed by HPLC. Phenolic compounds (Folin-Ciocalteu) and antioxidant capacity (DPPH) were determined by spectrophotometry. The kumquat had low pH, soluble solids content and low caloric value. It was a source of dietary fiber, minerals (K, Ca, P, Mg) and carotenoids, the most expressive was α-carotene (661.81 μg.100 g^-1). The ascorbic acid concentration was 2326.24 μg.100 g^-1. α-tocopherol (569.00 μg.100 g^-1) was the most expressive component of vitamin E. There was a presence of apigenin and eriodictyol. The fruit (peel+pulp) has a high concentration of total phenolic compounds (98.55 ± 1.93 mg GAE.100 g^-1) and good antioxidant capacity (62%) was found. Kumquat is a good source of fiber and vitamin A and, due to its antioxidant capacity and the presence of other essential and beneficial nutrients for a diet, consumption of kumquat can be suggested to complement the diet. This fruit is a viable food alternative and its consumption should be encouraged, contributing as a source of income, sovereignty and food security.