Fortunella japonicaRutaceae FamilyHaley McClure2/27/13

KUMQUAT

Geography of cultivation and origin• Native to southern Asia and Asia-Pacific region• Earliest reference to kumquats appeared in 12th century Chinese literature• Cultivated in Japan, Taiwan, Philippines, and southeast Asia• Introduced to Europe in 1846 and North America shortly after• Main cultivators: China, South Korea, North Korea, Taiwan, Southeast Asia, Japan, the Middle Ease, Europe, Pakistan, and southern United States

Morphological description• Small sized evergreen tree• Mature tree bears several hundred olive-sized, golden-yellow fruits in winter• Fruit flesh resembles an orange: segments firmly adhered to each other and the rind• 1-2 seeds placed centrally• Fruit can be round or oval shaped• Peel has a sweet flavor; flesh has a sour flavor

Features of cultivation• Cultivated throughout subtropics• Requires hot summer (25-38oC); can withstand frost (-10oC)• Enter winter dormancy, even through several weeks of warm weather without putting out new shoots or blossoms• Grow best grafting rootstock of another citrus fruit

Plant uses• Eaten fresh, preserved, candied, or made into jams and jellies• Used in many culinary dishes, such as salads, cocktails, and desserts• Cantonese preserve in salt to create a remedy for sore throats• In Vietnam, kumquat bonsai trees are a staple as an ornamental tree• Celebrated in the US with the Kumquat Festival in Dade City, FL

Interesting Facts• Symbolizes good luck in China and other Asian countries; given as gift during the Lunar New Year• Many hybrids are created using kumquats• Have a caloric equivalent to grapes (100g of fresh fruit = 71 calories)

Sources• http://en.wikipedia.org/wiki/Kumquat• http://www.nutrition-and-you.com/kumquat-fruit.html• http://www.merriam-webster.com/dictionary/kumquat