Kumquats or cumquats 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 it is much smaller and ovular, being approximately the size and shape of a large olive. The English name "kumquat" derives from the Cantonese pronunciation gam1 gwat1 (given in Jyutping romanization).
They are slow-growing evergreen shrubs or short trees, from 2.5 to 4.5 meters (8 to 15 ft) tall, with dense branches, sometimes bearing small thorns. The leaves are dark glossy green, and the flowers white, similar to other citrus flowers, borne singly or clustered in the leaf-axils. Depending on size, the kumquat tree can produce hundreds or even thousands of fruits each year. The tree can be hydrophytic, grown in water, 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 region. The earliest historical reference to kumquats appears in literature of China in the 12th century.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.
Carl Peter Thunberg originally classified the kumquats as Citrus japonica in his 1784 book Flora Japonica. In 1915, Walter T. Swingle reclassified them in a segregate genus, Fortunella, named in honor of Robert Fortune. Seven species of Fortunella have generally been recognized—F. japonica, F. margarita, F. crassifolia, F. hindsii, F. obovata and F. polyandra, as well as the recently described F. bawangica . The Flora of China returns the kumquat to Citrus and combines the species into the single species as Citrus japonica.
Kumquats are cultivated in China, South Korea, North Korea, Taiwan, Southeast Asia, Japan, the Middle East, Europe (notably Corfu, Greece), southern Pakistan, and the southern United States (notably Florida, Louisiana, Alabama) and California.
They are much hardier than other citrus plants such as oranges. The 'Nagami' kumquat requires a hot summer, ranging from 25 °C to 38 °C (77 °F to 100 °F), but can withstand frost down to about −10 °C (14 °F) without injury. They grow in the tea hills of Hunan, China, where the climate is too cold for other citrus fruits, even the Mikan (also known as 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 in it through several weeks of subsequent warm weather without putting out new shoots or blossoms. Despite their ability to survive low temperatures, kumquat trees grow better and produce larger and sweeter fruits in warmer regions.
Kumquats do not grow well from seeds and so are vegetatively propagated, using rootstock of another citrus fruit.
Kumquats are often eaten raw. As the rind is sweet and the juicy center is sour, the raw fruit is usually consumed either whole—to savor the contrast—or only the rind is eaten. The fruit is considered ripe when it reaches a yellowish-orange stage and has just shed the last tint of green.
Culinary uses include candying and kumquat preserves, marmalade, and jelly. Kumquats can also be sliced and added to salads. In recent years kumquats have gained popularity as a garnish for cocktail beverages, including the martini as a replacement for the more familiar olive. A kumquat liqueur mixes the fruit with vodka or other clear spirit. Kumquats are also being used by chefs to create a niche for their desserts and are common in European countries.
The Cantonese often preserve kumquats in salt or sugar. A batch of the fruit is buried in dry salt inside a glass jar. Over time, all the juice from the fruit is diffused into the salt. The fruit in the jar becomes shrunken, wrinkled, and dark brown in color, and the salt combines with the juice to become a dark brown brine. A few salted kumquats with a few teaspoons of the brine/juice may be mixed with hot water to make a remedy for sore throats. A jar of such preserved kumquats can last several years and still keep its flavor.
In the Philippines and Taiwan, kumquats are a popular addition to green tea and black tea, either hot or iced.
In Vietnam, kumquat bonsai trees (round kumquat plant) are used as a decoration for the Tết (Lunar New Year) holiday. Kumquat fruits are also boiled or dried to make a candied snack called mứt quất.
Variants of the kumquat are grown specially in India.
The kumquat is celebrated annually in Dade City, Florida, U.S.A. with the annual Kumquat Festival.
Advantage of Kumquat
Kumquat fruit is oval in shape. It looks like orange but small in shape. It is kumquat health benefits and nutrition facts 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 variety of nutrients that make it healthy fruit.
Increase Immunity: Kumquat contains an excellent source of Vitamin C. It contains 43.9 mg/100g which fulfills 73% of the RDA (Recommended Daily Allowance). With a high amount of Vitamin C, an antioxidants it increases immune system function. It increases immunity to protect against common diseases like cough, cold and flu. Vitamin C also increases immune system function to protect from infections
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 cell and turns the normal 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.
Improve Cardiovascular Health: Eating kumquat lower 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 which 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.
Protect from Diabetes: Kumquat contains natural powerful antioxidants Vitamin C which protects from free radicals and removes these free radicals from the body. Thus it helps to protect from diabetes. Also, it contains a good amount of dietary fiber, Omega 3 and Omega 6 which lower cholesterol and triglycerides in blood. Thus eating kumquat reduces the risk of developing Type 2 diabetes.
Protect from Inflammation: Cantaloupe is rich in phytonutrient, antioxidants and tannins which proves effective to prevent inflammation caused due to free radicals. Kumquat is also effective to prevent hardening arteries and protect from Arthritis.
Prevent early Ageing: Ageing is mostly caused to natural factor like increase in age. But due to pollution, UV radiation and smoke, ageing process has been stimulated at an early age and it is faster than natural. The main cause of ageing is free radical produced in our body, due to high oxidative stress caused due to pollution. But antioxidants have proven to destroy these free radicals to slow the ageing process. It has also been found that people eating high antioxidant foods have slow ageing effect than natural. Kumquat contains a high amount of antioxidants and phytonutrients that are effective to prevent early ageing.
Increase Blood production: Kumquat is 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 iron absorbing capacity of the body.
Fasten Healing: Kumquat contains a good amount of Vitamin C that increases healing capacity of the cell.
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.
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 has calorific value equivalent to that of grapes. 100 g of fresh fruits provide only 71 calories. Nonetheless, they are incredibly rich sources of health-benefiting dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely towards wellness.
Kumquats are eaten along with the peel, a unique feature that differentiates them from other citrus family fruits. The 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 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. The kumquat peel is composed many important essential oils in it, including limonene, pinene, α-bergamotene, caryophyllene, α-humulene, and α-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.
Like 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 like collagen synthesis and wound healing; anti-viral and anti-cancer activity; and helps prevent from neuro-degenerative diseases, arthritis, diabetes...etc. by removing oxidant free-radicals from the body. Furthermore, vitamin C felicitates iron absorption in the food by reducing it from ferrous to ferric form in the stomach.
Cumquat contain 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, proteins, and fats.
In addition, they are modest sources of minerals like calcium, copper, potassium, manganese, iron, selenium, and zinc. 100 g of dried figs contain 640 mg of potassium, 162 mg of calcium, and 2.03 mg of iron. 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.
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