Kumquat is a small fruit that resembles a miniature orange and belongs to the genus Fortunella. It can be eaten whole, candied, or used to make preserves and jellies. The fruit is believed to have originated in China and can withstand frost. Kumquat trees are usually grafted onto the trifoliate orange, sour orange, or grapefruit. Four species of kumquat are accepted by horticultural societies and used for food.
A kumquat is a fruit that resembles a miniature orange. It is sometimes mistaken for a citrus fruit, but it actually belongs to the genus Fortunella. Kumquat, also spelled cumquat, has a thin, sweet skin with a sour, tart flesh. Kumquat can be eaten whole, although some find its juicy center too acidic.
The kumquat is grown on a tree that has a shrubby appearance and is usually about 8 to 15 feet (2.4 to 4.5 meters) tall. The kumquat tree has dark green, glossy leaves and bears white flowers. The fruit itself is oval and oblong or round, and ranges from golden yellow to orange-red when ripe.
The kumquat is believed to have originated in China, as it was described in Chinese literature as early as 1178. Kumquat trees require a warm summer to grow, but can withstand 10 to 15 degrees of frost without injury and go into a of winter dormancy which can last several weeks of warmer weather. Kumquat can therefore be grown in regions that are too cold for citrus fruits, such as the tea region of China, although fruits from warmer regions grow larger in size and taste sweeter.
Kumquat is rarely grown from seed, as the trees do not survive long on their own roots. In China and Japan, as well as Florida and California, the best plants are obtained by grafting them on the trifoliate orange. Sometimes they are also grafted onto sour orange and grapefruit.
Four species of kumquat are currently accepted by horticultural societies and used for food. Wild Hong Kong kumquat (Fortunella hindsii) grows on a thorny shrub native to Hong Kong and adjacent areas of China and is harvested there in season, but used only decoratively in other parts of the world. Marumi kumquat (Fortunella japonica) is yellow and round. Meiwa (Fortunella crassifolia) is probably a hybrid of the two and has thicker, sweeter flesh. The most common in the United States is the oval-shaped Nagami kumquat (Fortunella margarita), which is in season from October to January.
Kumquat is often candied or used to make preserves and jellies. In China, kumquats are sometimes preserved whole in sugar syrup and sold in restaurants as a dessert, or preserved in salt and served with the brine mixed with hot water to treat a sore throat. A kumquat liqueur can be made by steeping the fruit in a clear spirit. Kumquats are also added to salads and used to make jams and sauces.
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