History
The kumquat, whose scientific name is Fortunella margarita, is a citrus fruit from a tree in the Rutaceae family, originating from China or Malaysia. In Cantonese, its name (kamkwat, 金橘) literally means “golden orange.”
Its date of introduction in Martinique remains unknown. To this day, the kumquat is still a rare fruit on the island, cultivated only on a small scale. Today, kumquats are grown almost everywhere in tropical and temperate regions and thrive in Africa, Asia, the Americas—particularly Florida—warm areas of Europe, and throughout the Caribbean.
Varieties
There are more than fifteen varieties of kumquats cultivated around the world.
The most widespread ones, and those commonly found in Western countries, are:
- Nagami, or oval kumquat (Citrus margarita)
- Marumi, or round kumquat (Citrus japonica)
- Meiwa, or large round kumquat (Citrus crassifolia)
- Mame, or Hong Kong kumquat (Citrus hindsii)
The kumquat is a small oval fruit measuring 2 to 5 cm long. It is the only citrus fruit that is entirely edible. Its yellow‑orange peel is edible, as are its seeds. The peel is sweet, subtly floral and fruity, while the flesh is tart with a fairly pronounced bitterness. This creates an intense sweet‑tart combination with a citrusy zest.
The fruit is divided into 3 to 6 segments and is semi‑juicy and tender, containing a few cream‑colored seeds.
The evergreen shrub can reach up to 4 meters in height. Unlike citrus fruits of the Citrus genus, it is relatively hardy and can withstand temperatures as low as –10°C.
In the Caribbean, kumquats are generally found between December and April.
Medicinal properties
In traditional herbal medicine, kumquats are used for sore throats, coughs, inflammation, and to protect blood vessels. However, most of these traditional uses remain scientifically unproven.
Kumquats are a good source of nutrients, particularly carbohydrates, vitamins, and minerals. They also contain antioxidants such as vitamin C.
Their consumption may help lower blood cholesterol. Their juice may help prevent mineral deficiencies and thus protect bone health.
Studies on mice have shown that kumquat extract reduces weight gain, fat cell size, and blood fat levels. It may also help lower blood sugar levels and is therefore recommended for diabetics.
Finally, it may help prevent the development of cancerous cells in the body.
Uses
Kumquats can be eaten fresh and whole, but they are often blanched for a few seconds to soften them. They are generally preferred cooked, in compotes, marmalades, or candied, because of their bitterness. They are also used in baking and cooking, incorporated into stuffing or sweet‑and‑sour sauces. They can even serve a decorative purpose.
