General Information
Kumquats have been called “the little gems of the citrus family”. They were included in the genus Citrus until about 1915 when Dr. Walter T. Swingle set them apart in the genus Fortunella, which embraces six Asiatic species. The common name, which has been spelled cumquat, or comquot, means “gold orange” in China. The kumquat is an entirely edible citrus fruit. The skin is often sweet and the meat is tangy and tart. Kumquats can be candied, kabobed with other fruits or meats, such as lamb or pork. A superb garnish for entrees and drinks.
History
Kumquats are believed native to China. They were described in Chinese literature in 1178 A.D. A European writer in 1646 mentioned the fruit as having been described to him by a Portuguese missionary who had labored 22 years in China. In 1712, kumquats were included in a list of plants cultivated in Japan. They have been grown in Europe and North America since the mid-19th Century, mainly as ornamental dooryard trees and as potted specimens in patios and greenhouses. They are grown mainly in California, Florida and Texas; to a lesser extent in Puerto Rico, Guatemala, Surinam, Colombia and Brazil. In South India, they can be grown only at high elevations. There is limited cultivation in Australia and South Africa.
