This tiny orange colored, citrus fruit, about the size of an olive, is synonymous with China and in particular Chinese new year. During the festivities Cantonese people decorate their homes and businesses with pots of kumquat and orange trees in full fruit. This is thought to bring good fortune and wealth for the coming year. The name kumquat is derived from the Cantonese words kin ku, meaning golden orange. In Cantonese kumquat is pronounced ‘gumgut’. Gum meaning gold and dai-gut, meaning good fortune. https://www.freshpoint.com/wp-content/uploads/commodity-kumquat.jpg [source](https://www.freshpoint.com/wp-content/uploads/commodity-kumquat.jpg) The British botanist Robert Fortune was the first to introduce kumquat to Europe in 1846. In fact, kumquat owes it botanical name, fortunella, to the botanist. There are six species of kumquat. The most popular is fortunella japonica, mainly because unlike other species it grows in temperate climates, especially the Mediterranean region. It can also grow as a house plant. Over the years kumquat has been successfully crossed with other citrus fruits from the same botanical family, (Rutaceae) to produce kumquat hybrids. These include, lemon/kumquat (lemonquat) mandarin/kumquat, (calamondin) lime/kumquat,(limequat) and with orange, orangequat. Kumquat is fragrant and taste sweet, very similar to a sweet orange, although its rind is much thinner and the kumquats pith is more palatable. The whole fruit is edible, although there are often many seeds that need to be spit out. Kumquats are available in supermarkets late winter to early spring. **Kumquat and its Nutrition**: like all citrus fruits kumquats are high in vitamin C. They are also a good source of potassium,calcium and contain a small amount of copper. Because we usually eat the skin of kumquats, we can also benefit from phytochemicals in the fruit’s rind, known as limonoids. Limonoids are known to trigger detoxification of enzymes in the liver which act as free radical scavengers ( antioxidants). For this reason kumquat has been labeled a ’super food’ by many experts. Those who take the drug tamoxifen should not eat citrus fruits. Research has demonstarted that because limonoids are just as potent at inhibiting the grow of breast cancer cells as tamoxifen, limonoids interfere with tamoxifen. Kumquats are high in flavonoids or bioflavonoids, also fiber and carbohydrates. They are low in calories, about 60 per 100g of fruit. **Kumquat, its Culinary Uses and Storing**: Kumquats tend to spoil quickly, so avoid those that are very soft. Its better if you can find kumquats still attached to their branch, with leaves, as is sometimes the case. Kumquats can be kept at room temperature, but will last less than a week. Keeping them under refrigeration will extend their shelf life by one to two weeks. Kumquat seems to be one of those fruits that people seldom buy because they are not sure what to do with them. Certainly, eating them whole is a healthy option, but they can be tart and are full of large seeds. One trick is to roll them between the fingers. This releases their essential oils and makes them more tasty. Raw, the fruit can be used in fruit salads or savory mixed salads. Cooked, they are often used to enhance the flavor and appearance of game, poultry, especially duck, fish and meats such as lamb. Cooking kumquat makes the fruit soft, reduces its tartness and brings out its sweetness. In Chinese cuisine they are candied for a new years celebration treat or preserved in syrup. They are also sautéed, stir fried or poached. If you ever visit the island of Corfu, Greece, you will no doubt come across Corfu’s most famous product, kumquat liqueur. Kumquats have been cultivated in the Island since 1924, the only place in Greece. The liqueur is macerated with brandy and sold in attractive decorative bottles. The island also produces jams and sweets made from kumquat. **References** - https://www.thespruceeats.com/what-are-kumquats-2774810 - https://en.wikipedia.org/wiki/Kumquat - https://www.healthline.com/nutrition/kumquat
Originally posted here: https://hive.blog/hive-120586/@rebet/kumquat-its-nutrition-and-culinary
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