What - Kumquat Growers - Fresh Florida Kumquats The word KUMQUAT is Chinese for "Gold Orange" because of the color of the fruit. Not just one Kumquats have been called "the little gold gems of the citrus family". They are believed to be native to China and were included in the genus Citrus until about 1915 when Dr. Walter T. Swingle set them apart in the genus Fortunella. (in honor of the British horticulturist, Robert Fortune who introduced the kumquat to Europe in 1846). "Cumquat" is the common British spelling of the name for the fruit. There are four types (species) of kumquats. They are the Hong Kong Wild (Fortunella hindsii), Marumi (Fortunella japonica), Meiwa (Fortunella crassifolia), and Nagami (Fortunella margarita). The two most common species of kumquats grown in the United States are the 'Nagami' and the 'Meiwa'. Kumquats have a very distinctive taste.

It is the only citrus fruit that can be eaten "skin and all." The peel is the sweetest part and can be eaten separately. The pulp contains the seeds and juice, which is sour. When eaten together, you get a sweet and sour taste which is unlike anything else. The seeds, however, should not be eaten. They are similar to the seed of the orange and have a distinctive green color. The seeds also contain pectin, which can be removed by boiling for use in making jams and jellies. Nagami The Nagami or Oval Kumquat (Fortunella.margarita) is the most common variety in the United States. It was introduced into Florida from Japan in 1885 and has been grown commercially in the "Kumquat Capitol," Saint Joseph, Florida since 1895. The Nagami Kumquat is oval in shape, 3/4" to 1" in diameter and between 1" to 2" long. The tartness of the fruit makes them great for use in cooking and/or for marmalades and jellies. The tree is shrub like and is similar to an orange tree in appearance.

It is a prolific bearer and very decorative because of the dark green leaves and brilliant orange fruit. The fruit lasts for several months on the tree in warm winter climates. The trees do very well when planted in the yard or in larger pots. They can withstand temperatures as low as 28 degrees and require about the same care as other citrus. They can be grown throughout Florida, but produce larger and juicier fruit when grown in the sandy soils on the hills of eastern Pasco County in central Florida. The kumquat tree is highly resistant and possibly immune to citrus canker. Meiwa The Meiwa or Large Round Kumquat (Fortunella.crassifolia) is grown extensively in China. In Japan, it is also called the ninpo or neiha kinkan. It was introduced into the United States from Japan in 1910, but is still somewhat rare here. Meiwa kumquats are more round in shape and are often referred to as "sweet kumquats". They have few seeds and are best eaten whole.

While they are very good to eat, it is not recommended that you use them for cooking or for marmalade as they lack the tartness of the Nagami kumquats. The Meiwa kumquats are not normally available commercially. However, we have had some requests for them in the last few years. Nutritional Informaton Kumquat fruit fruit nutrition facts and health benefits Custom Search Kumquat fruit nutrition facts Delicious, sweet yet tangy, kumquat fruit (cumquat, as the fruit generally recognized in Europe) is a winter/spring seasonal citrus fruits. Botanically, they belong to the Rutaceae family, in the genus, Fortunella, and named so after the botanist Robert fortune, who brought them from China to Europe in the middle of the 19th century. Although kumquats taste just like that of other citrus category fruits, they are distinguished in a way that they can be eaten completely including the peel. Nagami kumquat fruit (Fortunella margarita). Note for oval shaped ripe fruit with smooth shiny surface. Photo courtesy: jskrybe Kumquats are a small sized evergreen tree native to South-Eastern parts of mountainous China.

Today, they are grown for their delicious fruits and as an ornamental tree in many parts of the world, including USA. A mature kumquat tree bears several hundred olive-sized, brilliant orange color fruits in the winter. On the Interior, the fruit resembles miniaure juicy orange-like segments (arils), firmly adhereing to each other and with the peel. The pulp has 1-2 seeds placed centrally. The seeds are bitter in taste as in oranges , and generally, spit out. Delicious kumquats! Photo courtesy: stevendamron There exist several cultivars of kumquat; however, only four of them grown widely for their fruits. Nagami kumquat (Fortunella margarita): The fruit is oval and is the most common variety grown inside USA. It features smooth, light yellow peel and has tart flavor. Marumi kumquat (Fortunella japonica): The fruit is round, and has distinctive sweet taste and pleasant flavor. Meiwa kumquat (Fortunella crassifolia): It is round in shape, and larger than other verities. It is popular in Japan by name ninpo or neiha kinkan.

Hong Kong Wild (Fortunella hindsii): They are the smallest sized kumquats. Health benefits of kumquat fruit Kumquat has calorific value equivalent to that of grapes . 100 g of fresh fruits provide only 71 calories. Nonetheless, they are one of the incredible sources of health-benefiting phyto-nutrients such as dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely to overall wellness. Kumquat is eaten along with its peel, a unique feature that differentiates it from other citrus family fruits. Its peel is rich in many essential oils, anti-oxidants, and fiber. 100 g whole kumquats provide 6.7 g or 17% of daily-recommended levels of fiber that is composed of tannins, pectin, hemi-cellulose, and other non-starch polysaccharides (NSP). Fresh kumquats are packed with numerous health benefiting poly-phenolic flavonoid anti-oxidants such as carotenes, lutein, zea-xanthin, tannins...etc.

Kumquat peel composes many important essential oils, including limonene, pinene, a-bergamotene, caryophyllene, a-humulene, and a-muurolene. Together, these compounds impart special citrus aroma to the fruit. Further, fresh fruits contain adequate levels of some of the anti-oxidant vitamins such as vitamin A, C and E. Altogether, these phyto-chemical compounds in kumquat fruit help scavenge harmful oxygen derived free radicals from the body and thereby protect us from cancers, diabetes, degenerative diseases and infections. As in oranges, kumquats also very rich in vitamin C. 100 g fruit provides 47.9 or 73% of RDA (Recommended daily allowances). Vitamin-C is one of the powerful natural anti-oxidant which has many essential biological roles to play such as collagen synthesis and wound healing. This vitamin has anti-viral and anti-cancer activities, and helps prevent neuro-degenerative diseases, arthritis, diabetes...etc by removing oxidant free-radicals from the body. Furthermore, vitamin C felicitates iron absorption in the food.

Kumquat has good levels of B-complex group of vitamins such as thiamin, niacin, pyridoxine, folates, and pantothenic acid. These vitamins function as co-factors for metabolism of carbohydrates, protein, and fats. In addition, kumquats are a modest source of minerals like calcium, copper, potassium, manganese, iron, selenium, and zinc. Calicum is the chief element required for bone and teeth formation. Copper is required in the production of red blood cells. Iron is required for red blood cell formation as well for cellular oxidation. Selection and storage Kumquats can be available from November through June. 'Nagami' and the ‘Meiwa’ are the two most common varieties of kumquats grown inside the United States. Saint Joseph, Florida is nicknamed as kumquat capital of Florida since Nagami variety kumquats grown in much larger scale there. While buying, select kumquat fruit that is firm, smooth, brilliant orange color, with attached stem. Avoid unripe, green color fruits and those with surface cuts, bruise, or damage. Kumquat fruits possess very good keeping quality.

They can be stored at room temperature for about 3-4 days, and inside the refrigerator for up to three weeks. Frozen kumquat puree can be stored for six months or more. Preparation and serving tips Photo courtesy: mariko Kumquats must be allowed to ripen fully on the tree before they picked. They can be enjoyed fresh, added in salads, or candied, and as a garnish. Wash fresh fruits in a bowl of cool water. Gently pat dry using soft cloth/tissue. Kumquats taste best if they gently rolled or squeezed before being eaten. This process unifies sweet ingredients in its thin rind with that of underlying tart flesh. Eat kumquats as you would eat grapes or olives with the peel. Here are some serving tips: Add fresh kumquat slices to fruit salads or fruit bowls. Kumquats can be attractive garnish on a platter. Kumquats make excellent marmalade, preserves and candied. This is because unlike other citrus fruits like Seville-orange, which has bitter tasting peel, kumquats rind is very sweet and, therefore, desirable.

Additionally, pureed kumquats are much sought-after in the preparation of sauce, fruit-concentrates, jams, and jellies. They also can be used in the preparation of juice, cakes, pie, ice creams…etc. Ripe kumquat fruit is also used as marinade and as a garnish in poultry, lamb, and sea-food dishes. Safety profile As in any other Rutaceae (citrus) category fruits, kumquat fruit too can be consumed safely by pregnant, nursing mothers and children. Varieties of kumquats, hybrids - LA Times Varieties of kumquats, hybrids Kumquats * Hong Kong, or Golden Bean kumquat (Fortunella hindsii). The most primitive kumquat type, and the only one found growing wild, in southern China . The smallest citrus fruit, grown primarily as an ornamental. Fruit pea-sized, round; rind bright red-orange, thin; pulp very scanty, bitter and acid; two to four seeds fill the fruit. Rare in the United States, not grown commercially here. * Marumi, or round kumquat (F. japonica).

Ancient Chinese kumquat type, called Luowen in China. Fruit small, round to slightly oval; rind thick, smooth, orange to yellow-orange, with prominent oil glands, intermediate between Nagami and Meiwa in sweetness; pulp can be dry or fairly juicy; one to six seeds. Commercially grown in very small quantities, prospects limited by high harvest costs. * Meiwa, or large round kumquat (F. X crassifolia ). Jindan or Jingan in China, Neiha in Japan . Natural hybrid of Nagami and Marumi. Best kumquat for eating fresh, popular in Asia. Fruit large, slightly oval to round; rind smooth, orange, very thick and sweet; juice scanty; two to five seeds. Brought to Japan from China during the Meiwa period (1764-72), hence its name; imported to the United States 1910-12, but only recently grown commercially, on a modest scale, in California and Florida. * Nagami, or oval kumquat (F. margarita). Ancient Chinese kumquat type, known as Luofu in China.

Brought to the United States in 1850, and to California in 1880. Medium size; oval shape; rind thick, smooth, bright orange, sweet; pulp tart, fairly juicy; flavor spicy, intense, sweet-tart; two to five seeds. The standard commercial kumquat, 90% of the crop in both California and Florida. * Nordmann Seedless kumquat (F. margarita). Discovered on a Nagami seedling by George Otto Nordmann in 1965 in DeLand, Fla. Similar to Nagami, with a slightly different shape, lighter skin and no seeds. Medium size; teardrop shape, tapered toward stem end; rind thick, yellow-orange, sweet; pulp tart, fairly juicy; flavor like Nagami; seedless. Commercially grown in very small quantities in California. Kumquat hybrids * Calamondin, or calamansi. Hybrid of kumquat and sour mandarin, or perhaps a backcross from such a hybrid to mandarin.

Originated in southern China, but best known as the leading citrus fruit of the Philippines; also grown in other countries in Eastern Asia; juice used for souring, as for lime and lemon; also grown as a potted ornamental. Fruit small, round; rind smooth, deep orange, peelable when mature, edible, with kumquat flavor; pulp very tart, juicy. Recently grown commercially in California. * Centennial variegated kumquat hybrid. Variegated mutation found on a twig of a breeding selection, a Nagami hybrid, in 1986 in Florida; grown primarily as an ornamental. Tree very attractive; fruit larger than a typical kumquat; round to oval, necked; foliage variegated gray-green, pale yellow and dark green; rind thin, sweet, striped green and yellow when young, pinkish orange against yellow-orange when mature; pulp orange, fairly acid, juicy; seedy. Trees available from nurseries. * Eustis limequat. Hybrid of West Indian lime and Marumi kumquat made in 1909 by Walter T. Swingle, intended as a more cold-hardy lime-like fruit.

Fruit larger than a kumquat, oval to round; rind very smooth, thin, light yellow, sweet and edible; pulp light green to yellow, juicy, very acid, with lime flavor; fairly seedy. Commercially grown in small quantities. Also popular as an ornamental tree. * Fukushu, or Changshou kumquat hybrid (F. X obovata). Hybrid of kumquat and mandarin, commonly grown as a potted plant in China, and for candying fruits. Fruit large for a kumquat, slightly flattened to round; rind smooth, orange, relatively thin, sweet and edible, often peelable; pulp tart and juicy; seediness variable. Recently has been grown commercially on a modest scale in California. * Indio mandarinquat. Hybrid of Nagami kumquat and Dancy mandarin, made at UCLA before 1972; selected in Indio. Too tart to eat fresh, but good for marmalade, and as an ornamental.

Fruit larger than a kumquat, teardrop shaped, with a distinct neck; rind bright orange, rough, thin, edible but not sweet; pulp tender, juicy, tart; three to 10 seeds. Grown commercially on a small scale in California. * Rio Grande Valley lemonquat. Discovered in Beeville, Texas, chance hybrid of a kumquat and either a Meyer lemon, or a mandarin such as Dancy or clementine (which would make it a mandarinquat). Fruits large, round; rind smooth, bright orange-yellow, sweet and edible; pulp orange-yellow, tender, very juicy, moderately tart, pleasant. Backyard favorite in Texas, trees not yet available in California. * Tavares limequat. Hybrid of West Indian lime and Nagami kumquat made in 1909 by Swingle, intended as a more cold-hardy lime-like fruit. Fruit small, oblong, more elongated than Eustis, narrower at the stem end; rind very smooth, thin, yellow to orange-yellow, sweet and edible; pulp light green to yellow, juicy, very acid, with lime flavor; fairly seedy.

Hardly grown at all in California. * Variegated calamondin. Natural mutation of calamondin, originated with Paul Peters in Altadena, circa 1954. Attractive ornamental tree, foliage variegated dark green, light green, yellow. Fruit smaller, lighter in color when mature than calamondin, variegated, only when immature, green and yellow. Grown on a small scale by California specialty citrus farmers, to ship ornamental branches. -- David Karp Kumquat - MyCitrusTree Kumquat Sour, similar in taste to limequat (Key Lime). Turns orange when very ripe. MARUMI (round) Plant thornier than Nagami; more tart than Meiwa. Cold sensitive. MEIWA (round) Fortunella crassifolia (F. margarita X F. japonica) NOV – MAY 1” – 1½” round Sweetest of all kumquats; best eating kumquat. Thick rind, little juice. Used for preserves, candied fruit & eating out of hand. Compact growth habit; tree is small, thornless. Cold hardy.

NAGAMI (long) 1¼” – 1¾” oblong More tart taste than Meiwa & brighter orange color. Used for preserves & commercial landscaping. Small – medium, vigorous tree has small, dark green leaves, fine branches. Cold hardy. Note: Nothing requires a pollinator; if did, may produce more fruit. < 25-30 F, need to protect all citrus. HARD FREEZE: 28 F > 4 hrs. Kumquats are a group of small fruit-bearing trees in the flowering plant family Rutaceae , either forming the genus Fortunella, or placed within Citrus sensu lato. The edible fruit closely resembles that of the orange (Citrus sinensis), but is much smaller and oval, being approximately the size and shape of an olive . They are slow-growing evergreen shrubs or short trees , from 2.5 to 4.5 metres (8 to 15 ft) tall, with sparse branches, sometimes bearing small thorns . The leaves are dark glossy green, and the flowers pure yellow, similar to other citrus flowers, borne singly or clustered in the leaf- axils .

The kumquat tree produces 30 to 50 fruit each year. The tree can be hydrophytic , with the fruit often found floating on water near shore during the ripe season. The plant is native to south Asia and the Asia-Pacific . The earliest historical reference to kumquats appears in literature of China in the 12th century. They have long been cultivated in Japan , Taiwan , the Philippines and southeast Asia . They were introduced to Europe in 1846 by Robert Fortune , collector for the London Horticultural Society , and shortly thereafter into North America . Source: Other Citrus Varieties Kumquat Fruit , Varities -| Hong Kong | Marumi | Meiwa | Nagami | Nordmaan | , Health and Nutritional benefits , Recipes - Kumquat jam | Kumquat salad | KUMQUAT FRUIT Kumquat leaves are simple, evergreen leaves that are arranged alternately along the stem. They are 1 to 3 inches long, finely toothed, dark green on the top of the leaf and lighter on the underside. The trees are planted in the yard or in larger pots. Temperatures for kumquat Fruit are as low as 28 degrees.

It requires about the same care as other citrus fruits. The mature kumquat tree bears hundreds of olive sized orange color fruits in winter. This fruit resembles tiny orange with juicy segments firmly adherent each other and with the rind. The pulp contains 1-2 seeds in center. The seeds are bitter in taste as in oranges and generally spit out. Scientific Name:Citrus japonica Health Benefits Of Kumquat kumquats are low in calories. 100 g of fresh fruit contain only 71 calories. They are incredibly rich sources of health benefiting dietary fiber.The minerals, vitamins, and anti-oxidants present in this fruit contribute immense benefits to our health and wellness. Kumquats can be eaten along with the peel contains unique feature that differentiates them from other citrus family fruits. The peel is rich in essential oils, anti-oxidants, and fiber. 100 g kumquats provide 17% recommended levels of of tannins, pectin, hemi-cellulose, and other non-starch polysaccharides. Fresh fruits contain adequate levels of anti-oxidant vitamins such as vitamin A, C and E.

These phyto-chemical compounds in kumquat fruit helps scavenge harmful oxygen derived free radicals from the body and thereby protect us from cancers, diabetes, degenerative diseases and infections. kumquats also very rich in vitamin C. Vitamin-C is one of powerful natural anti-oxidant which has many essential biological roles like collagen synthesis and wound healing; anti-viral , anti-cancer activity and helps prevent from neuro-degenerative diseases, arthritis, diabetes,.etc by removing oxidant free-radicals from the body. Kumquats contain good levels of B-complex group of vitamins such as thiamin, niacin, pyridoxine, folates and pantothenic acid. These vitamins function for metabolism of carbohydrates, proteins, and fats. It also contains minerals like calcium, copper, potassium, manganese, iron, selenium and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Copper is required in the production of red blood cells. Iron is required for red blood cell formation as well for cellular oxidation.

500 g cumquats (deseed and chop finely) 1 cup water 3 cups castor sugar Directions: Take fruit and water in deep bowl and keep in microwave (650 watt) for 10 minutes. Add sugar. Cook on high for 18-20 minutes. Stir every 6 minutes. Add sliced seeded kumquats to fruit salads, ambrosia or flavored Jello after thickening somewhat. Pineapple bits and nuts can be added if desired How to Eat a Kumquat: 14 Steps (with Pictures) - wikiHow Eating a Kumquat 1 Choose ripe kumquats. Ripe kumquats range from bright orange to yellow-orange. Stay away from greenish, unripe fruits .The skin should be nice and firm, free of blemishes or shriveled areas. [2] 2 Wash and dry the fruit. No matter where you got the kumquat, rub the peel under cool, running water. Since the peel is edible, you don't want any traces of pesticides or dirt on the surface. Pat the fruit dry with a paper towel. 3 Rub the kumquat (optional).

Some say that rubbing or squeezing the fruit between your fingers helps it release the sweet, citrus-like scent of the rind. [3] 4 Remove the seeds (optional). The seeds are not poisonous, but they have the same bitter taste as orange seeds. [4] If you're feeling dainty, slice the kumquat in half and pluck out the seeds. You can easily spit the seeds out as you eat instead, or even chew them up if you don't mind the flavor. Pull off the nubs of green stems as well. 5 Eat the kumquat. Unusually, kumquats have a sweet rind and sour flesh. Nibble the end of the kumquat to taste the rind first. Once you encounter the mouth-puckering juice, you can either keep nibbling cautiously, or pop the whole fruit in your mouth. If you can stand it, the explosive wedding ceremony between tart and sweet is unique in the fruit world. Some kumquat species are less sour than others, or have a thicker peel. If the flavor doesn't impress you, try to find a different type, or use the fruits in cooking.

If you hate the sour taste, squeeze out the juice and eat the peel by itself. 6 Store extra kumquats. Kumquats will last for about two days at room temperature, or about two weeks in an airtight, refrigerated container. [5] You can eat them cold from the fridge or let them warm up first, whichever you prefer. Method Cooking with Kumquat 1 Slice and add to salads. Their intense flavor makes kumquat a good pairing for bitter or peppery greens, such as endive or arugula. Slice into thin rounds with a sharp knife. Remove the seeds, then layer the slices on top of the salad to show off the color. 2 Make kumquat marmalade . Kumquat marmalade is much sweeter and less bitter than regular marmalade. The recipe is similar to most marmalades or jams. Since the kumquat seeds contain pectin, you can boil them along with the fruit to thicken your preserves. Keep the seeds in a cheesecloth bag while boiling, so they don't end up in your jar. [6] 3 Pickle the kumquats .

Pickling takes at least three days, but the result is quite unique. This particular recipe keeps some of the kumquat's sweet flavor. 4 Add the kumquat to meat dishes. The acidic kumquat adds a nice flavor to lamb and poultry dishes. Add it 30 minutes before the meat is done braising or simmering. [7] Seafood pairs especially well with kumquat, but it doesn't need to marinate in it. Add the fruit at the last minute instead, either as a garnish or blended in a vinaigrette. 5 Infuse vodka with kumquat flavor . Wash plenty of kumquats and cut them in half — at least 10 fruits per cup (240mL) of vodka. [8] Cover with vodka and let sit in a cool, dark place, shaking once a day. It should pick up a faint taste after a couple days, a strong taste after a week or two, and steadily continue to infuse for many weeks or months. If you enjoy sweet liquor, add some sugar as well, up to ¼ cup (25g) sugar per cup (240mL) of vodka.

[9] 6 Stew kumquats. In the United States, the first appearance of kumquats coincides with Thanksgiving preparations. Take advantage of this to add pizazz to your holiday cranberry sauce, or use the same basic approach to make chutneys and desserts: Slice 1½ cups (360mL) kumquats. Discard the seeds and stem. Simmer in a covered saucepan with ¼ cup (60mL) water, until the kumquats soften. [10] Add one of the following: A can of cranberry sauce Or dried cherries, grated ginger, black pepper, and cinnamon [11] Or ¾ to 1 cup (150–200g) sugar to make candied kumquats Simmer uncovered for 10–15 minutes, until chutneys become a little translucent. Add more water whenever the pan starts to look dry. 7 Freeze the rinds into cups. Cut large kumquats in half horizontally. Scoop out the sour, juicy flesh with a narrow teaspoon or grapefruit spoon, and add it to smoothies, fruit salad or ice cream.

Freeze the hollow rinds in airtight containers, then use the rinds to hold sorbet or other desserts. Alternatively, leave the flesh in the cut kumquats. Dip the ends in a beaten mix of egg white and honey, then in a mixture of raw sugar and cinnamon. Freeze and eat as a fancy dessert. [12] 8 Is it common for kumquats to taste bitter? wikiHow Contributor Are there any kumquat fruits that cannot be eaten? wikiHow Contributor My kumquat tree won't bear fruit. The tree looks healthy. What can I do? wikiHow Contributor If it has been grown from the seed, then it will take 10 years for the tree to flower. When growing citrus fruit, time is key, and it may not be mature enough. Also, try verifying that it is actually a kumquat tree. If it is potted and light enough to transport, you can bring it over to local nurseries that you know have knowledge on growing kumquat trees. They may also help to identify an underlying, unseen disease in your tree. Hope this helps! My cousin has a tree that produces fruits that have large black pits. Is this a different variety?

wikiHow Contributor I have a kumquat seed from a home grown kumquat. Will it grow? wikiHow Contributor It could grow. You need dry weather. If you grow it inside of a container it also needs water. Where can I purchase kumquats? wikiHow Contributor Most grocery stores should sell kumquats, but if you have difficulty finding them, you could try a store that specializes in fresh produce. How many kumquats should I eat per day? wikiHow Contributor If this question (or a similar one) is answered twice in this section, please click here to let us know. Tips There are several species of kumquats, varying in shape (round or oblong) and color (yellow or orange). [13] Meiwa kumquats are the sweetest, while Marumi, Nagami, and Hong Kong kumquats are successively more sour. [14] [15] Most of the seeds are near the blossom end, opposite the stem. Cut open this end and you can usually remove most of the seeds with a quick poke of the knife.. [16] Kumquats are in season during winter.

If they are available at other times of year, they are probably imported and may not be as fresh or juicy. Things You'll Need Updated: Views: 350,291 "Learned to wait until the coldest time in winter to pick, usually mid-January. The longer you wait, the sweeter they are."..." more - Todd Molino "I never knew about these but now I would love too taste them! They look like smaller oranges and I love oranges!"..." more - Kenzie Wanner Thanks for the information. My family has a kumquat tree and we had no idea what to do with the fruits. - Cerys Isaac This article helped me because it taught me a new recipe. I'm trying to learn to cook better recipes. - Bailee Smith My family has a tree and we had no idea what to do with the fruits. - Dawn Jones Very informative. Provides information that I will use. - Jane Johnson Never had or tasted a kumquat. Thanks for the info. - Anonymous 10 Health Benefits of Kumquat and Nutrition Facts | Kumquat fruit 10 Health Benefits of Kumquat and Nutrition Facts | Kumquat fruit Last Updated on Kumquat fruit is oval in shape.

It looks like orange but small in shape. It is edible, sweet and citrus fruit that is eaten whole including its skin. It is available in winter and summer. First it was grown in China but today it is widely grown worldwide. Four types of Kumquat are available such as Nagami kumquat, Marumi kumquat, Meiwa kumquat and Hong Kong wild. Kumquat contains a good amount of antioxidants like Vitamin A, Vitamin C, Vitamin E and phytonutrients that protect from free radicals. Thus, it is effective to protect from cancer, ageing, inflammation, degenerative diseases and diabetes. Also, it contains a variety of nutrients that make it healthy fruit. Kumquat contains an excellent source of Vitamin C. It contains 43.9 mg/100g that fulfills 73% of the RDA (Recommended Daily Allowance). Due to the rich source of Vitamin C, Kumquat increases immunity. So it is beneficial to protect from cold, flu and common infections. 2. Protect from Cancer Kumquat contains a high amount of antioxidants like Vitamin A, Vitamin C and Vitamin E.

Along with these antioxidants, it contains a good amount of phytonutrients flavonoids like carotene, tannin, zeaxanthin, pectin, etc. Antioxidants and phytonutrients protect the body from oxygen free radicals. Free radicals are produced due to oxidative stress. These free radicals damage DNA of the cell and turn the healthy cell into a cancer cell. But antioxidants neutralize these free radicals and acts as a shield to protect DNA from free radicals. Thus, it is effective to protect from cancer. 3. Improve Cardiovascular Health Eating kumquat lowers cholesterol and triglycerides in the blood. Thus, it increases the flow of blood in the nervous system and reduces the risk of stroke and heart attack. Kumquat contains a good amount of potassium that increase the fluid level. Thus, it helps to maintain blood pressure and heart rate. Also, it contains a good amount of Omega 3 and Omega 6. Thus, it provides complete health benefits to the cardiovascular system. 4. Protect from Diabetes Kumquat contains naturally powerful antioxidants Vitamin C which protects from free radicals and removes these free radicals from the body. Thus, it protects from diabetes.

Also, it contains a good amount of dietary fiber, Omega 3 and Omega 6 which lower cholesterol and triglycerides in the blood. Thus eating kumquat reduces the risk of developing Type 2 diabetes. 5. Protect from Inflammation Kumquat is rich in phytonutrient, antioxidants and tannins that prove useful to prevent inflammation caused due to free radicals. It is also effective to prevent hardening arteries and protect from Arthritis. Kumquats are a rich source of antioxidant Vitamin A and Vitamin C. It fulfills 73% of Daily Recommended Vitamin C. Such a rich source of antioxidants protect skin damage from free radicals. Recent studies have found that eating food rich in antioxidants slow the ageing process. 7. Increase Blood production Kumquats are the rich source of nutrient that is required for the production of blood. It provides manganese, magnesium, copper, iron and folate that are required for the formation of RBC. Also, it contains Vitamin C that increases the iron absorbing capacity of the body. 8. Fasten Healing Kumquat contains a good amount of Vitamin C that increases healing capacity of the cell. 9. Improve Bone and Teeth health Vitamin A is required for the development of teeth and bone.

Also, it contains calcium that strengthens bone and teeth. 10. Increase Energy Kumquat is an excellent source of Riboflavin that is required for the metabolism of carbohydrate, protein and fats. So it is effective to provide instant energy. Also, it contains a good amount of carbohydrate and calorie. Kumquat Morton, J. 1987. Kumquat. p. 182185. In: Fruits of warm climates. Julia F. Morton, Miami, FL. Kumquat Food Uses Kumquats have been called "the little gems of the citrus family". They were included in the genus Citrus until about 1915 when Dr. Walter T. Swingle set them apart in the genus Fortunella, which embraces six Asiatic species. The common name, which has been spelled cumquat, or comquot, means "gold orange" in China. The Japanese equivalent is kin kan or kin kit for the round type, too kin kan, for the oval type. In Southeast Asia, the round is called kin, kin kuit, or kuit xu, and the oval, chu tsu or chantu.

In Brazil, the trade name may be kumquat, kunquat, or laranja de ouro, dos orientais. Fig. 45: Nagami, or Oval, kumquat (Fortunella margarita) (left); and Marumi, or Round, kumquat (F. japonica) (right). Description The kumquat tree is slow-growing, shrubby, compact, 8 to 15 ft (2.4-4.5 m) tall, the branches light-green and angled when young, thornless or with a few spines. The apparently simple leaves are alternate, lanceolate, 1 1/4 to 3 3/8 in (3.25-8.6 cm) long, finely toothed from the apex to the middle, dark-green, glossy above, lighter beneath. Sweetly fragrant, 5-parted, white flowers are borne singly or 1 to 4 together in the leaf axils.

The fruit is oval-oblong or round, 5/8 to 1 1/2 in (1.6-4 cm) wide; peel is golden-yellow to reddish-orange, with large, conspicuous oil glands, fleshy, thick, tightly clinging, edible, the outer layer spicy, the inner layer sweet; the pulp is scant, in 3 to 6 segments, not very juicy, acid to subacid; contains small, pointed seeds or sometimes none; they are green within. Origin and Distribution Kumquats are believed native to China. They were described in Chinese literature in 1178 A.D. A European writer in 1646 mentioned the fruit as having been described to him by a Portuguese missionary who had labored 22 years in China. In 1712, kumquats were included in a list of plants cultivated in Japan. They have been grown in Europe and North America since the mid-19th Century, mainly as ornamental dooryard trees and as potted specimens in patios and greenhouses. They are grown mainly in California, Florida and Texas; to a lesser extent in Puerto Rico, Guatemala, Surinam, Colombia and Brazil.

In South India, they can be grown only at high elevations. There is limited cultivation in Australia and South Africa. Varieties The various kumquats are distinguished as botanical species rather than as cultivars. The following are those most utilized for food: 'Hong Kong', or Hong Kong Wild (F. Hindsii Swing.), called chin chü, shan chin kan, and chin tou by the Chinesenative to Hong Kong and adjacent hilly and mountainous regions of Kwantung and Chekiang Provinces of China; nearly round, 5/8 to 3/4 in (1.6-2 cm) wide; peel orange or scarlet when ripe, thin, not very fleshy; pulp in only 3 or 4 small segments; seeds plump. Chinese people flock to the foothills to gather the fruits in season. In the western world, the very thorny shrub is grown only as an ornamental pot plant. 'Marumi', or Round Kumquat (F. japonica Swing., syn. Citrus maduremis Lour.)fully described for the first time in 1784; introduced into Florida from Japan by Glen St.

Mary and Royal Palm nurseries in 1885; fruit is round, slightly oblate or obovate; to 1 1/4 in (3.2 cm) long; peel is golden-yellow, smooth, with large oil glands, thin, aromatic and spicy; pulp, in 4 to 7 segments, is scant and acid, with 1 to 3 seeds which are smaller than those of 'Nagami'. The tree reaches 9 ft (2.75 m); is otherwise similar to that of 'Nagami' except that it is slightly thorny, has somewhat smaller leaves and is considerably more cold-tolerant; bears at the same season. 'Meiwa', or Large Round Kumquat (F.

crassifolia Swing.), called ninpo or neiha kinkan in Japanpossibly a hybrid between 'Nagami' and 'Marumi'; introduced from Japan by the United States Department of Agriculture between 1910 and 1912; short-oblong to round, about 1 1/2 in (4 cm) wide; peel orange-yellow, very thick, sweet; pulp usually in 7 segments, relatively sweet or subacid; often seedless or with few seeds. The tree is a dwarf, frequently thornless or having short, stout spines; the leaves differ from those of other kumquats in being very thick and rigid and partly folded lengthwise; they are pitted with numerous dark-green oil glands. Extensively grown in Chekiang Province, China, and less commonly in Fukuoka Prefecture, Japan. There is an ornamental form with variegated fruits in Japan. This kumquat is the best for eating fresh; is still somewhat rare in the United States. 'Nagami', or Oval, Kumquat (F.

margarita Swing.)plants introduced from China into London in 1846 by Robert Fortune, plant explorer for the Royal Horticultural Society; was reported in North America in 1850; introduced into Florida from Japan by Glen St. Mary and Royal Palm nurseries in 1885; obovate or oblong; up to 1 3/4 in (4.5 cm) long and 1 3/16 in (3 cm) wide; pulp divided into 4 or 5 segments, contains 2 to 5 seeds. In season October to January. Tree to 15 ft (4.5 m) tall. A mature specimen on rough lemon rootstock at Oneco, Florida, in 1901, bore a crop of 3,000 to 3,500 fruits. This is the most often cultivated kumquat in the United States.

Climate Robert Fortune reported that the 'Nagami' kumquat required a hot summer, ranging from 80º to 100º F (26.67º-37.78º C), but could withstand 10 to 15 degrees of frost without injury. It grows in the tea regions of China where the climate is too cold for other citrus fruits, even the Satsuma orange. The trees differ also from other Citrus species in that they enter into a period of winter dormancy so profound that they will remain through several weeks of subsequent warm weather without putting out new shoots or blossoms. Despite their ability to survive low temperatures, as in the vicinity of San Francisco, California, the kumquat trees grow better and produce larger and sweeter fruits in warmer regions. Propagation Kumquats are rarely grown from seed as they do not do well on their own roots. In China and Japan they are grafted onto the trifoliate orange (Poncirus trifoliata). This has been found the best rootstock for kumquats in northern Florida and California and for dwarfing for pot culture. Sour orange and grapefruit are suitable rootstocks for southern Florida.

Rough lemon is unsatisfactory in moist soils and tends to be too vigorous for the slow-growing kumquats. Culture In orchard plantings, kumquats on trifoliate orange can be set 8 to 12 ft (2.4-3.65 m) apart, or they may be spaced at 5 ft (1.5 m) in hedged rows 12 ft (3.65 m) apart. For pot culture, they must be dwarfed; must not be allowed to become pot-bound, and need faithful watering to avoid dehydration and also need regular feeding. Harvesting For the fresh fruit market, it has been customary to clip the fruits individually with 2 or 3 leaves attached to the stem. For decorating gift packs of other citrus fruits, or for use as table decorations, leafy branches bearing several fruits are clipped. This practice has been common in Florida but in cooler California the tree is not sufficiently vigorous to stand much depletion. Pests and Diseases Potted kumquats are subject to mealybug infestations. Dooryard and orchard trees may be attacked by most of the common citrus pests. They are highly resistant or even immune to citrus canker.

The following diseases are recorded by the Florida Department of Agriculture as observed on kumquats: scab (Elsinoë fawcetti and its conidial stage, Sphaceloma fawcetti; algal leaf spot, or green scurf (Cephaleuros virescens); greasy spot (Cercospora citri-grisea); anthracnose (Colletotrichum gloeosporioides); fruit rot, melanose (Diaporthe citri); stem-end rot and gummosis (Physalospora rhodina). Food Uses Fresh kumquats, especially the 'Meiwa', can be eaten raw, whole. For preserving, they should be left until they lose some of their moisture and acquire richer flavor. The fruits are easily preserved whole in sugar sirup. Canned kumquats are exported from Taiwan and often served as dessert in Chinese restaurants. For candying, the fruits are soaked in hot water with baking soda, next day cut open and cooked briefly each day for 3 days in heavy sirup, then dried and sugared.

Kumquats are excellent for making marmalade, either alone or half-and-half with calamondins. The fruit may be pickled by merely packing in jars of water, vinegar, and salt, partially sealing for 4 to 5 days, changing the brine, sealing and letting stand for 6 to 8 weeks. To make sweet pickles, halved fruits are boiled until tender, drained, boiled again in a mixture of corn sirup, vinegar, water and sugar, with added cloves and cinnamon, and then baked until the product is thick and transparent. Kumquat sauce is made by cooking chopped, seeded fruits with honey, orange juice, salt and butter.

Food Value Per 100 g of Edible Portion (raw)* Calories Sweet Kumquat ‘Meiwa’ (Fortunella crassifolia) Sweet Kumquat ‘Meiwa’ (Fortunella crassifolia) Sweet Kumquat ‘Meiwa’ (Fortunella crassifolia) More Views Cannot be shipped to TX, FL, AZ, CA Availability: Sold out for the season $29.95 Your Zone Sweet Kumquat ‘Meiwa’ (Fortunella crassifolia) Meiwa’ is known as the Sweet Kumquat with the typical golden-orange colored fruit that other kumquats have. Yet eating a ‘Meiwa’ kumquat is a delight unto itself. Pop the entire large gumball-sized fruit into your mouth and allow the sweet flavors to permeate your senses. ‘Meiwa’ is not available commercially like ‘Nagami’ (the oval kumquat) but they are easily grown in a home environment as long as you have a sunny window and keep the root system healthy by drying the soil a little between waterings. The highly fragrant blooms arrive in summer with fruit ripening during the winter, usually from December through April.

This is the perfect plant to give you that vitamin C boost in the dead of winter. Our grafted plant blooms and fruits sooner. Hardiness Zone Citrus Pages / Kumquats History and earlier classification Kumquats are believed to be native to China. They were described in Chinese literature in 1178 A.D. A European writer in 1646 mentioned the fruit as having been described to him by a Portuguese missionary who had laboured 22 years in China. In 1712, kumquats were included in a list of plants cultivated in Japan. The name kumquat (cumquat) is supposed to have come from the earliest known Chinese name, chin kan, which is translated as meaning "gold orange." In Japan, where this fruit has been grown for centuries, the name kin kan is said to have the same meaning. Markedly resembling the other citrus fruits in general and obviously closely related to the Calamondin and some of the small-fruited mandarins, the kumquats were included in the genus Citrus until comparatively recently (1915) when W.T. Swingle established the genus Fortunella.

The principal differences on the basis of which Swingle inroduced the separation included the following: (1) ovary locules many fewer than Citrus (three to five, rarely six or seven); (2) not more than two collateral ovules per locule (as compared to four to twelve); (3) stigma very broadly cavernous; (4) fruits very small with sweet, edible, more or less pulpy rind; and (5) small, more or less angular flower buds. Whereas the various kumquat types were earlier considered varieties of the same species Citrus japonica, created by Carl Peter Thunberg in 1784, Swingle created a new species for each type: Fortunella margarita for the 'Nagami' type, Fortunella japonica for the 'Marumi' type, Fortunella crassifolia for the 'Meiwa' type and so on.

Today Since the oldest documented classification is the valid one today (see Citrus classification ) the various kumquat types 'Nagami', 'Meiwa', 'Fukushu', 'Hong Kong', 'Malayan' and 'Marumi' are cultivated varieties of the one species Citrus japonica Thunb. This group also includes kumquat hybrids like lemonquats, mandarinquats, orangequats as well as Limequats Citrus ï¿½ floridana Mabb., a species created by Mabberley in 1998 (kumquat ï¿½ Mexican lime) Citrangequat Citrus ï¿½ georgiana Mabb. 2004 (kumquat ï¿½ Citrange) Calamondin Citrus ï¿½ microcarpa Bunge. (kumquat ï¿½ Sour mandarin) 'Australian Sunrise Lime' Citrus ï¿½ oliveri, Mabb.

2004 (Calamondin ï¿½ Australian finger lime) Description The plant is an evergreen shrub or small tree (except on certain vigorous rootstocks), fine-stemmed and bushy, symmetrical, dense foliage consisting of small mandarin-like leaves. The tree is slow growing, shrubby, compact, 8 to 15 ft (2.4-4.5 m) tall, the branches light-green and angled when young, thornless or with a few spines. Common species are strongly cold resistant. The fruit is tiny to very small, globose, obovate, oval-oblong or round, 5/8 to 1 1/2 in (1.6-4 cm) wide. Rind is medium-thick (for the size of the fruit); fleshy; surface smooth; sweet-flavoured but aromatic and spicy; tightly adherent; axis small and solid. The pulp is scant, in 3 to 6 segments, not very juicy, acid to subacid. Contains small, pointed seeds or sometimes none; they are green within. Early midseason in maturity. Fruit holds well on tree with little loss in quality.

Top picture on the right: Nagami (left) and Marumi (right) kumquats. Bottom picture: Fukushu (top), Nagami (middle) and Marumi (bottom) kumquats.

Question: What type of fruit is a kumquat?
Answer: Orange