kumquat

Kumquat refers to a group of small citrus fruits that are often classified as a separate genus, Fortunella, though many sources now place them within Citrus. The fruits are typically oval or round and about 3 to 5 centimeters in length. A distinct feature is the sweet, edible rind, which contrasts with the tart flesh inside. Kumquats are usually eaten whole, raw, but they are also used in jams, marmalades, liqueurs, and desserts.

Common cultivated varieties include the Nagami kumquat, which is elongated with a tart flesh, and the Meiwa kumquat, which is rounder and notably sweeter. Dwarf or miniature types such as the Marumi kumquat are also grown for home gardens. Kumquat trees are evergreen and generally grow as small shrubs or trees, reaching a few meters in height. They prefer warm, sunny locations with well-drained soil and are sensitive to frost. Propagation is typically by grafting or cuttings.

Kumquats are grown in many subtropical and tropical regions, with commercial production concentrated in parts of China, Japan, Southeast Asia, and the United States. In home gardens, they can tolerate light pruning and are sometimes grown indoors in cooler climates. Nutritionally, kumquats provide vitamin C, dietary fiber, and various phytochemicals, though individual fruits are small. Their culinary uses range from fresh eating to flavoring and confectionery, reflecting their balance of sweet rind and acidic pulp.