Kumquat health benefits, benefits and harms of calories

KumquatKumquat (fortunella, kinkan) is a plant of the Rut family, belonging to the Citrus genus. It grows in the south of China, cultivated in southern Europe, the USA, Japan, Southeast Asia, and the Middle East. Kumquat is consumed fresh. On its basis, liqueur, candied fruits, preserves, marmalade are made. Appetizing, fiery, juicy fruits have a sweet and sour taste, supply the body with vitamins and minerals, and fill with energy.

Furtunella has anti-inflammatory, antibacterial, expectorant, antifungal, immunomodulatory properties. Infusions based on the “golden fruit” are used to treat diseases of the upper respiratory tract, digestive disorders, the normalization of cardiovascular activity, the nervous system.

Botanical description

Kumquat is a dwarf branchy evergreen tree up to 4,5 meters in height. Shoots are smooth, trihedral, oblate with or without thorns. The flowers are axillary, white. Leaves with translucent glands, 5 centimeters long and 1,5 centimeters wide. The fruit is roundish golden yellow, 2 centimeters in diameter, consists of 3 to 6 slices, edible (with skin). The peel is thin, smooth, has a spicy aroma, the flesh is juicy, sweet and sour. In appearance, kumquat resembles a miniature oval orange, to the taste – mandarin. It has a weak root system, so it is rarely grown from seeds. The fruit ripening period is February-March.

In China, Japan, and California, a plant is propagated to a three-leaf poncirus for reproduction. In South Florida, sour orange and grapefruit are used as a stock. Citrus grafted on poncirus is grown in 1.5 meter hedges or grown in open areas, where they reach 2,5 – 3,5 meters in height. In tubs, plants are dwarf.

Kumquat speciesTypes

  1. Hong Kong. It is grown in China (plantations are concentrated in Hong Kong), known as the “Golden Bob”. Among all citrus fruits, it has the smallest fruit, the size of which does not exceed 2 centimeter in diameter. The peel of a ripe fruit is a rich orange with red patches. The plant is protected by long spikes, which exceed the size of the fruit in length. Hong Kong Kumquat consists of 3 – 4 slices, large seeds, not very juicy and almost inedible.
  2. Malay. The plant’s homeland is the Malay Peninsula, found in southern China. Researchers still disagree on kumquat or limequat. The rind of the fruit is a golden-orange shade, contrasted with the color of the pulp. Consists of eight seeds, the size exceeds the other varieties of kumquat.
  3. Marumi. This variety was brought to Florida and the USA from Japan in 1885. The height of the tree – 2,75 meters, covered with thorns, visually resembles the Nagami variety, but with smaller leaves. The fruit is round, golden yellow, oblate, has 1 – 3 seed, 4 – 7 lobules, up to 3,2 centimeter in length. The flesh is sour.

Marumi is a winter-hardy type of kumquat.

  1. Maeve. Brought in 1911 from Japan to the USA. This is a less well known type of kumquat. A tree without thorns, low, leaves hard, large round fruits (up to 4 centimeters in diameter) with tart sweet-sour pulp. The crust is golden brown, thick and sweet. The pulp contains few seeds (up to 3 pieces), but not sufficiently juicy. This variety of kumquat is valued not only for its exotic taste, but also for its decorative look.
  2. Nagami (Nordmann and Motley). It is the most popular variety of kumquat. Initially, the plant grew exclusively in China, then spread throughout Japan. In the 1846 year, Robert Fortune brought it to London, then the exotic citrus fruit was registered in North America (1850 year), Florida (1885 year).

The crown of the tree is symmetrical, compact, green, covered with bright orange fruits (up to 4,5 centimeters in diameter, 3 centimeters in diameter). Each fruit consists of 5 slices, contains up to 5 seeds, produces a strong pleasant citrus scent. The flesh is sour, the peel is sweet, completely edible.

There are 2 varieties of Kumquat Nagami: Nordmann and Variegated. A distinctive feature of the first type is the absence of seeds. Nordman Nagami – frost-resistant variety, medium-sized fruits, hanging in clusters on a tree. The variegated kumquat is a modified form of Nagami. A leafy tree, without thorns, undersized (up to 2,5 meters). The leaves are painted in cream tones, the fruits are light orange, ripen in winter.

  1. Fukushi or Changshu. This is a short sprawling tree, up to 1,5 meters tall, without thorns, with a symmetrical crown. A distinctive feature of Fukushi is wide, oval leaves and large oval fruits (up to 5 centimeters in diameter), which are larger than other kumquat varieties. The flesh is juicy, orange, sweet and sour. The rind is very sweet, smooth and fragrant.

Kumquat hybridsHybrids:

  1. Limequat – lime and kumquat.
  2. Ichangquat – Ichansky lemon and kumquat.
  3. Citranquat – citrange and kumquat.
  4. Protsimequat is a limequat and a Hong Kong kumquat.
  5. Kalamondin – Mandarin and Nagami Kumquat.
  6. Oranzhekvat – Mandarin Unshiu and Kumquat.
  7. Kukle – clementine and nagami kumquat.
  8. Cumandarine – Mandarin and Kumquat.
  9. Lemonquat – lemon and kumquat.
  10. Citrummquat – trifoliate and kumquat.

Chemical composition

80% kumquat consists of water, the remaining 20% consists of essential oils, valuable monosaccharides, fatty acids, proteins, dry residues and carbohydrates.

The energy value of a fruit does not exceed its citrus counterparts. In 100 grams of a product, only 71 calories are concentrated.

A unique feature of Fortunella is that you cannot find toxic nitrates in its composition, which intensively absorb from the soil and accumulate root vegetables, greens, fruits and berries (watermelon, melon, apples, peaches, blueberries, beets, cabbage, carrots). Dried kumquat contains firocoumarin, which counteracts fungal diseases. The skin of the fetus is a storehouse of copper, iron and manganese, so it is not recommended to peel it off before use. Golden fruits are eaten with the skin.

Table No. 1 “Nutritional Value of Raw Kumquat”

Components
Content in 100 grams of product

Calories 71 calories Water 80,85 grams Carbohydrates 15,90 grams Monosaccharides 9,36 grams Dietary fiber 6,5 grams Proteins 1,88 grams Fats 0,86 grams Solids 0,52 grams Polyunsaturated fatty acids 0,171 grams Saturated fatty acids 0,154 grams Unsaturated fatty acids 0,103 grams

Table number 2 “Chemical composition of raw kumquat”

Name
Nutrient content in 100 grams of product, milligrams

Vitamins

Ascorbic acid (C) 43,90 Niacin (B3) 0,429 Pantothenic acid (B5) 0,208 Riboflavin (B2) 0,090 Beta-carotene (A) 0,36 Thiamine (B1) 0,037 Pyridoxine (B6) 0,036

Macronutrients

Калий
186
Кальций
62
Магний
20
Фосфор
19
Натрий
10

Trace Elements

Iron 0,86 Zinc 0,17 Copper 0,095

Useful and dangerous properties of the “golden fruit”

Kumquat is a gift of nature. Due to the abundance of pectin substances, mineral compounds, valuable essential oils, ascorbic acid and B vitamins, the fiery fruits of the evergreen tree are widely used in folk medicine as an immunomodulating, cold-fighting remedy.

Health Benefits of Dried KumquatProperties of kinkan (fresh, dried):

  • adjusts the work of the digestive system;
  • relieves nervous tension, relieves stress, breakdowns, apathy;
  • prevents fungal diseases;
  • prevents the formation of gastric ulcers;
  • struggling with cough, runny nose;
  • normalizes a metabolism (at the expense of what is a part of the dietary menu for weight loss);
  • lowers cholesterol;
  • improves gastric acid secretion;
  • charges with energy;
  • relieves fatigue.

Interestingly, Fortunella relieves hangover. After a stormy party or mass festivities, accompanied by an abundance of alcoholic beverages, the Chinese are always treated with these fruits.

Kumquat is contraindicated in people predisposed to allergic reactions, since citrus fruits can cause a strong release of histamine without attracting immunoglobulins. As a result, a person with individual intolerance develops skin rashes, swelling of the nasal mucosa, runny nose, rash, dry coughing, tearing of the eyes, rhinitis and conjunctivitis. Allergies can be accompanied by abdominal pain, nausea, vomiting, diarrhea, flatulence, loss of appetite.

Symptoms and severity of symptoms are individual.

In rare cases, can develop anaphylactic shock, angioedema. In addition, citrus fruits are excluded from the diet of people with diseases of the stomach, diabetes, inflammation of the urinary organs.

Pregnant women can eat furtunella in moderation (up to 5 units per day), watching the reaction of the body.

Application

Kumquat applicationKinkan fruits are used in cooking in raw and processed forms. Unlike other citrus fruits, the peel of the fruit is not peeled, it can be eaten. Juicy sour pulp and sweet soft skin give the fruit a harmonious taste.

Miniature orange fruits are used to decorate the festive table. They are strung on skewers, introduced into salads, desserts, hung on glasses with cocktails. Kumquat is added to gin and tonic instead of lemon, and to martini instead of orange juice. Sweet and sour sauces, marinades for vegetables and meat dishes, tinctures, syrups, liqueurs are prepared from the fruits. Citrus is especially good with pork. Baked whole kumquat fruits with meat, fish. Fruit is widely used in the production of desserts. On its basis, mousses, pies, casseroles, jam, confiture, tonic sorbet, refreshing ice cream are prepared. Compote is cooked from dried kumquat. Furtunella advantageously combines with lactic acid products (yogurt, cottage cheese). Piquant sourness makes a fresh exotic fruit an original appetizer for whiskey and cognac.

Criterias of choice

Ripe kumquat has a shiny, smooth skin, without damage, even orange color. The fruit emits a delicate citrus scent, with a sweetish hue. When buying dried Furunela, note the color of the berries. A rich bright orange shade indicates that the product is colored with chemicals to improve its appearance. With natural drying, the kinkan turns pale and becomes inconspicuous to the buyer’s eye.

The shelf life of fresh fruit – 3 week in a cold place at temperatures up to 7 degrees Celsius.

How to grow?

How to grow a kumquatKumquat tree has a number of advantages: miniature, compact size, dense beautiful crown, small smooth leaves, fragrant white and pink color, abundant fruiting. Not surprisingly, the plant is very popular among gardeners. The following varieties of Furtunella are often cultivated at home: “Fukushi”, “Nagami”, “Marumi”.

Plant propagation methods:

  • seeds (a long, laborious process that rarely gives results);
  • cuttings (the most popular method in which rooting takes place in half a year);
  • grafting (on other citrus trees).

With vegetative propagation, the crop is removed for the second year.

Kinkan is a frost-resistant, light- and moisture-loving plant that tolerates minus 18 degrees in winter and plus 35 degrees in summer without problems. It is planted in mixed soil from leaf humus, sod land, manure, coarse sand (mixed in equal quantities). Peat and grass are used as fertilizers. Barrel is better to whiten.

Grow kumquat in fresh air, with diffused light (do not keep in direct sunlight). The tree does not like excessive overheating, pour sawdust into the soil, spray the crown with settled water to avoid intense evaporation of moisture in the hot season. With increased dryness of the air, Furtunella begins to lose foliage.

In the cool period, observe moderate watering of the plant (every other day), in the summer – daily, in the winter – twice a week. Use distilled, warm water only. If the liquid is too cold the plant will throw off the leaves.

Under room conditions, the fruit tree grows up to 1,5 meters in height. The intensive growth period is at the end of April – the beginning of May and lasts until 2 months. It blooms in July and August for 5 – 7 days. The fruits ripen in winter in December and January. The average growth of the plant – 6 – 10 centimeters per year.

For fruiting, regularly feed kumquat, prune all side shoots in spring (do not leave more young sprouts on 4 on one branch), otherwise they will pull the juice from the plant and the crop will not mature.

Conclusion

The benefits and harms of KumquatKumquat is a type of citrus fruit whose distinctive feature is the miniature size of the fruit, not exceeding 5 centimeters in diameter. They are not cleaned, they eat entirely. Useful properties of the “golden orange” are proven for a long time. Folk healers of the East used fiery orange fruits to relieve inflammatory reactions in a patient. Kumquat exhibits antibacterial properties, treats cough, cold, runny nose. Contains furakumarin, which has antifungal activity. In addition, Furtunella helps in the fight against depression, relieves nervous tension, activates the work of the digestive tract, relieves from hangover.

Thus, kinkan is a dietary, tasty and healthy product that can be consumed both raw and processed (pickled, dried, dried) for everyone who is not allergic to citrus fruits. The tart-sweet taste of the fruit favorably emphasizes the shade of meat dishes, desserts, salads, strong alcoholic beverages (cognac, whiskey).

Remember, kumquat is the strongest immunomodulator that activates the body’s defenses.

100 grams of “golden fruit” contains 50% of the daily intake of vitamin C. To enhance the barrier function, regularly consume fruit during outbreaks of ARVI diseases and flu.

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Anna Evans

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