Kumquat | What is Kumquat Fruit | Health Benefits of Kumquat Fruit and its juices | Uses of Kumquat Fruit | Nutritional Value of Kumquat Fruit
The kumquats or cumquats are a family of small fruit-bearing trees in the flowering plant family Rutaceae, in the genus Fortunella which is often included in the genus Citrus. The edible fruit closely resembles that of the orange (Citrus sinensis), but is smaller and is often oval.
They are slow-growing evergreen shrubs or short trees, from 2.5 to 4.5 metres (8 to 15 ft) tall, with sparse branches, sometimes bearing small thorns. The leaves are dark glossy green, and the flowers pure yellow, similar to other citrus flowers, borne singly or clustered in the leaf-axils.
The kumquat tree produces 30 to 50 fruit each year. The tree can be hydrophytic, and fruit is often found floating near the shore during the kumquat season.
Kumquats originated in China, appearing in literature dating to the 12th century. They have long been cultivated in Japan, and 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, though subsequent work (Burkill 1931, Mabberley 1998) favours their return to Citrus.
Uses and Health Benefits of Kumquat Fruit:
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 taste.
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