KUMQUATS

What are kumquats?

Kumquats are small oval or round citrus fruits, about 4-5 cm long. Their skin is edible and has a sweet taste, while the inner pulp is more acidic. The name kumquat comes from the Chinese "kòng kuat", which means "golden orange". They are often referred to as "miniature oranges".

Properties of kumquats

• Rich in Vitamin C: They are an excellent source of Vitamin C, which helps the immune system, skin, and iron absorption.
• Low in calories: They are very low in calories, making them ideal for those following weight control diets.
• Dietary fiber: The skin, which is consumed whole, is rich in fiber and aids digestion.
• Antioxidants: Kumquats contain antioxidants such as flavonoids and phenolic compounds that help fight oxidative stress.
• Anti-inflammatory properties: Some studies suggest that kumquats have anti-inflammatory effects.

Are there different varieties of kumquats?

Yes, there are several varieties of kumquats, although the most common ones are:

• Fortunella margarita (most well-known variety, with a sweet and acidic flavor).
• Fortunella japonica (similar, but smaller).
• Variegated kumquat (with green and yellow skin).
   Each variety may have a slightly different taste, but all share an edible skin and acidic pulp.

Orange varieties: the 4 main families - mentta blog

Main producing countries

Kumquats are mainly cultivated in China, Japan, and Thailand. They are also grown in some European countries, such as Spain and Italy, and in the United States, especially in California and Florida.

How can they be consumed or prepared?

Fresh: They can be eaten whole (with the skin), offering a combination of sweet and acidic flavors.
In salads: They are added to salads for a fresh and acidic touch.
In jams or jellies: They are popular for making jams due to their unique flavor.
Juices: They can be squeezed to make juices, or used in cocktails.
In desserts: They can be used to decorate cakes, pies, or candied.
In savory dishes: They are sometimes added to meat or fish dishes to provide an acidic contrast.