Kumquat

The kumquat or cumquat is a small fruit-bearing tree in the genus Fortunella. Its fruit (which is also called "kumquat") closely resembles those of the related genus Citrus, and, like that genus, it is also classified in the flowering plant family Rutaceae.

It is a slow-growing, evergreen shrub or small tree, from 2.5-4.5 m tall, with dense branches, sometimes bearing small thorns. The leaves are dark glossy green, and the flowers pure white, similar to citrus flowers, borne singly or clustered in the leaf-axils.

Kumquats originated in China (noted in literature there in the 12th century), and have long been cultivated there and in Japan. They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter into North America. Originally placed in the genus Citrus, they were transferred to the genus Fortunella in 1915.

There are four species currently accepted, including Hong Kong Wild Kumquat (Fortunella hindsii), Marumi Kumquat (Fortunella japonica), Meiwa Kumquat (Fortunella crassifolia), and Nagami Kumquat (Fortunella margarita).

The kumquat may be crossed with other members of the Rutaceae family, most notably Citrus and trifoliate orange. Some examples of Citrofortunella hybrids are the limequat, orangequat, and calamondin.

In appearance the kumquat fruit (generally called simply "kumquat") resembles a miniature oval or oblong orange, 3-5 cm long and 2-4 cm wide. Depending on variety, peel color ranges from yellow to red. A Nagami kumquat has an oval shape, while a Marumi kumquat is round.

Kumquat fruit is generally in season from late November to February, and can be found in most food markets with other produce.

Cultivation and uses

Kumquats are cultivated in China, Southeast Asia, Japan, Europe (notably Corfu, Greece), and the southern United States (notably Florida).

Climate

They are much hardier than citrus plants such as oranges. The 'Nagami' kumquat requires a hot summer, ranging from 25 ºC to 38º C, but can withstand frost down to about −10 °C without injury. It grows in the tea regions of 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 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.

Uses

Kumquats are frequently eaten whole; the skin is sweet and the inner fruit tart. The juicy center is often too sour to eat and is thrown away after the rind is nibbled off and consumed. The fruit is considered ripe when it reaches a yellowish-orange stage, and has just shed the last tint of green. A variety of kumquat grown in Hong Kong has a rather sweet rind compared to the rinds of other citrus fruits.

Culinary uses include: candying and kumquat preserves, marmalade, and jelly. Kumquats appear more commonly in the modern market as a martini garnish, replacing the classic olive. They add a nice zest to a salad; just slice and toss them in. A liqueur can also be made by macerating kumquats in vodka or other clear spirit.

The Cantonese often preserve kumquats in salt. A batch of the fruit is buried in dry salt inside a glass jar. Over time, all the juice from the fruit is extracted through osmosis into the salt. The fruits in the jar become 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.

Etymology

The English name "kumquat" derives from the Cantonese pronunciation gam1 gwat1 (given in Jyutping romanization; ). The alternate name 柑橘, also pronounced gam1 gwat1 in Cantonese (gān jú in Mandarin, literally "large tangerine orange") is now more commonly written by Cantonese speakers.

Names in other Asian languages include:

Japanese: kinkan (キンカン)
Korean: geumgyul (금귤)
Mandarin: jīnjú (金橘)
Thai: somchíd (ส้มจี๊ด)
Vietnamese: cẩm quất (derived from the Cantonese) or, less commonly, (quả) kim quất (if transliterated from the characters 金橘 into Sino-Vietnamese; "quả" (果) is the Sino-Vietnamese prefix for "fruit")

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