Kumquat

The English name "kumquat" derives from the Cantonese kamkwat (Chinese: 金橘; pinyin: jīn jú; Jyutping: kam¹ kwat¹; lit. 'golden mandarin orange').[3]

Illustration by Walter Hood Fitch

The kumquat plant is native to China.[4][5] The earliest historical reference to kumquats appears in Imperial literature from the 12th century. They have long been cultivated in other parts of East Asia (Japan and Taiwan), South Asia (India), and Southeast Asia (especially the Philippines). They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter were taken to North America.

They are slow-growing evergreen shrubs or short trees that stand 2.5 to 4.5 meters (8 to 15 ft) tall, with dense branches, sometimes bearing small thorns. The leaves are dark glossy green, and the flowers are white, similar to other citrus flowers, and can be borne singly or clustered within the leaves' axils. Depending on size, the kumquat tree can produce hundreds or even thousands of fruits each year.[4]

Citrus taxonomy is complicated and controversial. Different systems place different types of kumquat in different species, or unite them into as few as two species. Historically they were viewed as falling within the genus Citrus, but the Swingle system of citrus taxonomy elevated them to their own genus, Fortunella. Recent phylogenetic analysis suggests they do indeed fall within Citrus. Swingle divided the kumquats into two subgenera, the Protocitrus, containing the primitive Hong Kong kumquat, and Eufortunella, comprising the round, oval kumquat, Meiwa kumquats,[6] to which Tanaka added two others, the Malayan kumquat and the Jiangsu kumquat. Chromosomal analysis suggested that Swingle's Eufortunella represent a single 'true' species, while Tanaka's additional species were revealed to be likely hybrids of Fortunella with other Citrus, so-called xCitrofortunella.[7] One recent genomic analysis concluded there was only one true species of kumquat, but the analysis did not include the Hong Kong variety seen as a distinct species in all earlier analyses.[8] A recent review concluded that genomic data were insufficient to reach a definitive conclusion on which kumquat cultivars represented distinct species.[9]

Oval kumquat

The oval kumquat or Nagami kumquat (Citrus margarita or Fortunella margarita if dividing Eufortunella kumquats into separate species) is ovoid in shape and typically eaten whole, skin and all.[4] The inside is still quite sour, but the skin has a very sweet flavour, so when eaten together an unusual tart-sweet, refreshing flavour is produced. The fruit ripens mid- to late winter and always crops very heavily, creating a spectacular display against the dark green foliage. The tree tends to be much smaller and dwarf in nature, making it ideal for pots and occasionally bonsai cultivation.[10]

'Centennial Variegated' kumquat

Kumquat
"Kumquat" in Chinese characters
Chinese name
Chinese	金橘
Literal meaning	"golden orange"
Transcriptions Standard Mandarin Hanyu Pinyin jīnjú IPA [tɕín.tɕy̌] Yue: Cantonese Jyutping gam1-gwat1 IPA [kɐ́m.kʷɐ́t̚] Southern Min Hokkien POJ kim-kiat
Vietnamese name
Vietnamese	kim quất
Thai name
Thai	ส้มจี๊ด
RTGS	somchíd
Korean name
Hangul	금귤
Hanja	金橘
Transcriptions Revised Romanization geumgyul
Japanese name
Kanji	金柑
Transcriptions Romanization kinkan
Nepali name
Nepali	muntala

The 'Centennial Variegated' kumquat cultivar arose spontaneously from the oval kumquat. It produces a greater proportion of fruit to peel than the oval kumquat, and the fruit are rounder and sometimes necked. Fruit are distinguishable by their variegation in color, exhibiting bright green and yellow stripes,[4] and by its lack of thorns.

Meiwa kumquat

The Meiwa kumquat (Citrus crassifolia or Fortunella crassifolia) was brought to Japan from China at the end of the 19th century, it has seedy oval fruits and thick leaves, and was characterized as a different species by Swingle.[6] Its fruit is typically eaten skin and all.

Hong Kong kumquat

Kumquats, raw
Fortunella spp.

Nutritional value per 100 g (3.5 oz)
Energy	296 kJ (71 kcal)
Carbohydrates	15.9 g
Sugars	9.36 g
Dietary fiber	6.5 g
Fat	0.86 g
Protein	1.88 g
Vitamins	Quantity %DV†
Vitamin A equiv. lutein zeaxanthin	2% 15 μg 129 μg
Thiamine (B1)	3% 0.037 mg
Riboflavin (B2)	8% 0.09 mg
Niacin (B3)	3% 0.429 mg
Pantothenic acid (B5)	4% 0.208 mg
Vitamin B6	3% 0.036 mg
Folate (B9)	4% 17 μg
Choline	2% 8.4 mg
Vitamin C	53% 43.9 mg
Vitamin E	1% 0.15 mg
Minerals	Quantity %DV†
Calcium	6% 62 mg
Iron	7% 0.86 mg
Magnesium	6% 20 mg
Manganese	6% 0.135 mg
Phosphorus	3% 19 mg
Potassium	4% 186 mg
Sodium	1% 10 mg
Zinc	2% 0.17 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

Kumquats are much hardier than citrus plants such as oranges. The Nagami kumquat requires a hot summer, ranging from 25 °C to 38 °C (77 °F to 100 °F), but can withstand frost down to about −10 °C (14 °F) without injury.

The fruit is usually consumed whole with its peel and is sometimes used in fruit salads.

In cultivation in the UK, Citrus japonica has gained the Royal Horticultural Society’s Award of Garden Merit[14] (confirmed 2017).[15]

The essential oil of the kumquat peel contains much of the aroma of the fruit, and is composed principally of limonene, which makes up around 93% of the total.[16] Besides limonene and alpha-pinene (0.34%), both of which are considered monoterpenes, the oil is unusually rich (0.38% total) in sesquiterpenes such as α-bergamotene (0.021%), caryophyllene (0.18%), α-humulene (0.07%) and α-muurolene (0.06%), and these contribute to the spicy and woody flavor of the fruit. Carbonyl compounds make up much of the remainder, and these are responsible for much of the distinctive flavor. These compounds include esters such as isopropyl propanoate (1.8%) and terpinyl acetate (1.26%); ketones such as carvone (0.175%); and a range of aldehydes such as citronellal (0.6%) and 2-methylundecanal. Other oxygenated compounds include nerol (0.22%) and trans-linalool oxide (0.15%).[16]

Hybrid forms of the kumquat include the following:

• Calamansi: mandarin orange x kumquat[17]
• Citrangequat: citrange x kumquat
• Limequat: key lime x kumquat
• Orangequat: Satsuma mandarin x kumquat
• Procimequat: limequat x kumquat
• Sunquat: Meyer lemon (?) x kumquat
• Yuzuquat: yuzu x kumquat

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  Kumquat flower
• 
  Kumquat fruit cross-section
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  Kumquat whole and sectioned
• 
  Common kumquat
• 
  Round kumquats (or citrofortunella)
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  Round kumquats (or citrofortunella)
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  Kumquat liqueurs from Corfu, Greece
• 
  Potted kumquat trees at a kumquat liqueur distillery in Corfu.
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  Slices of kumquat pie at the Kumquat Festival in Dade City, Florida
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  Kumquat preserves
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  Flowers and fruit
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  Kumquat tree
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  Ripened kumquat
• 
  Kumquat or kumquat hybrid

• Kumquat Festival

• Burkill, I. H. (1931). An enumeration of the species of Paramignya, Atalantia and Citrus, found in Malaya. Gard. Bull. Straits Settlem. 5: 212–220.
• Mabberley, D. J. (1998). Australian Citreae with notes on other Aurantioideae (Rutaceae). Telopea 7 (4): 333–344. Available online (pdf).

Look up kumquat in Wiktionary, the free dictionary.

Wikimedia Commons has media related to Citrus japonica.

• Data related to Fortunella at Wikispecies