Kumquat – Citrus japonica

Kumquat
Kumquat

“My little Kumquat”

W.C. Fields (how he referred to a Lady friend)

This tree is native to South Asia and the Asian Pacific, but is grown in California, Florida and Texas. This small, shrubby tree produces a fruit that is similar to an orange, but only about the size and shape of an olive. These fruits are cholesterol, fat, and sodium free. They also provide a good source of fiber, and Vitamins A and C.

There are three cultivars of Kumquat based on the shape of their fruit; Nagami (oval), Marumi (round), and Meiwa are the sweetest of the fruit. Unlike the orange (or any of the other citrus fruits) kumquats are eaten fruit, peel and all! They can be added to fruit salads, added to savory dishes (such as meat dishes), made into brandied kumquats, kumquat liqueur, but mainly it is made into marmalade that is a bright sunny yellow in color!

Used in Herbal medicine, kumquat tea is a therapeutic treatment for sore throats, and tension relief. The fresh fruit is antitussive and expectorant. To make the tea:

Kumquat Tea Recipe

1 kumquat

hot water

honey (to taste)

Crush 1 kumquat into a glass, making sure the juices from the rind are released.

Top off with hot water.

Let kumquat infuse for a few minutes.

Add some honey or sugar to taste.

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