History
The kumquat (Fortunella margarita) is a citrus fruit, a fruit of a tree of the Rutaceae family, native to China or Malaysia. Moreover, its name means in Cantonese (kamkwat, 金橘) "golden orange".
Its date of introduction in Martinique remains unknown. To this day, the kumquat remains a rare fruit in Martinique, still cultivated marginally. Today, kumquat is cultivated almost everywhere in the tropical and temperate world and grows equally well in Africa, Asia, America especially the Florida region, in warm regions of Europe and the rest of the Caribbean.
Varieties
There are more than fifteen varieties of kumquats cultivated all over the world.
The most common are these and they are the species that we find in the West today:
- "Nagami" or oval kumquat (Citrus margarita),
- "Marumi" or round kumquat (Citrus japonica),
- "Meiwa" or large round and wide round kumquat (Citrus crassifolia),
- "Mame" or Hong Kong kumquat (Citrus hindsii)
The kumquat is a small oval fruit 2 to 5 cm long. It is the only fully edible citrus fruit. Indeed, its yellow-orange bark is edible, as are its seeds. It is also sweet, subtly floral and fruity. Its flesh is tangy, with a fairly pronounced bitter flavor. This creates an intense sweet-tangy combination with a citrus zest.
It is divided into 3 to 6 segments and is semi-watery and tender, containing a few cream-colored seeds.
The evergreen shrub can grow up to 4 meters tall. Unlike citrus fruits of the Citrus genus, it is relatively hardy since it can withstand a temperature of -10 celsius degrees (14°F).
In the West Indies, we find the kumquat generally between December and April.
Health benefits
In traditional herbal medicine, kumquats are used for sore throats, coughs, inflammation and protection of blood vessels. Most of these traditional uses, however, remain scientifically unproven.
Kumquats are a good source of nutrients, especially carbohydrates, vitamins, and minerals. They also have antioxidants like vitamin C.
Its consumption would lower cholesterol in the blood. Its juice would prevent the lack of minerals and thus protect the bones.
Studies in mice have proven that kumquat extract reduces weight gain, fat cell size, and blood fat levels. It would also reduce the level of sugar in the blood and would therefore be recommended for diabetics.
Finally, it would prevent cancer cells in the body.
Uses
It can be eaten fresh and in its natural state, but it usually needs to be blanched for a few seconds to make it less hard. It is generally preferred cooked in a compote or marmalade or candied, because of its bitterness. It is also used in baking and cooking, incorporated in stuffing or sweet and sour sauces. It can also have a decorative interest.
