Kumquat

The English word kumquat is a borrowing of the Cantonese gām gwāt (IPA: [kɐ́m kʷɐ́t̚]; Chinese: 金橘), from gām "golden" + gwāt "orange".[2]

The kumquat plant is native to Southern China.[3][4] The historical reference to kumquats appears in literature of China from at least the 12th century.[5] They have been cultivated for centuries in other parts of East Asia, South Asia, and Southeast Asia.[6] They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society,[7] and are now found across the world.[6]

Illustration by Walter Hood Fitch

Kumquat plants have thornless branches and extremely glossy leaves. They bear dainty white flowers that occur in clusters or individually inside the leaf axils. The plants can reach a height from 2.5 to 4.5 metres (8.2 to 14.8 ft), with dense branches, sometimes bearing small thorns.[5] They bear yellowish-orange fruits that are oval or round in shape. The fruits can be 1–2 inches (2.5–5 cm) in diameter and have a sweet, pulpy skin and slightly acidic inner pulp. The fruit is often eaten whole by humans, and has a taste which is sweet, tart and also somewhat sour.[6] All the kumquat trees are self-pollinating. Kumquats can tolerate both frigid and hot temperatures.

Kumquats, raw
Fortunella spp.

Nutritional value per 100 g (3.5 oz)
Energy	296 kJ (71 kcal)
Carbohydrates	15.9 g
Sugars	9.36 g
Dietary fiber	6.5 g
Fat	0.86 g
Protein	1.88 g
Vitamins	Quantity %DV†
Vitamin A equiv. lutein zeaxanthin	2% 15 μg 129 μg
Thiamine (B1)	3% 0.037 mg
Riboflavin (B2)	8% 0.09 mg
Niacin (B3)	3% 0.429 mg
Pantothenic acid (B5)	4% 0.208 mg
Vitamin B6	3% 0.036 mg
Folate (B9)	4% 17 μg
Choline	2% 8.4 mg
Vitamin C	53% 43.9 mg
Vitamin E	1% 0.15 mg
Minerals	Quantity %DV†
Calcium	6% 62 mg
Iron	7% 0.86 mg
Magnesium	6% 20 mg
Manganese	6% 0.135 mg
Phosphorus	3% 19 mg
Potassium	4% 186 mg
Sodium	1% 10 mg
Zinc	2% 0.17 mg
Other constituents	Quantity
Water	82 g
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

A raw kumquat is 81% water, 16% carbohydrates, 2% protein, and 1% fat (table). In a reference amount of 100 grams (3.5 oz), raw kumquat supplies 71 calories and is a rich source of vitamin C (53% of the Daily Value), with no other micronutrients in significant content (table).

Citrus taxonomy is complicated and controversial. Different systems place various types of kumquats in different species or unite them into as few as two species. Botanically, many of the varieties of kumquats are classified as their own species, rather than a cultivar. Historically they were viewed as falling within the genus Citrus, but the Swingle system of citrus taxonomy elevated them to their own genus, Fortunella. Recent phylogenetic analysis suggests they do fall within Citrus. Swingle divided the kumquats into two subgenera, the Protocitrus, containing the primitive Hong Kong kumquat, and Eufortunella, comprising the round, oval kumquat, Meiwa kumquats,[8] to which Tanaka added two others, the Malayan kumquat and the Jiangsu kumquat. Chromosomal analysis suggested that Swingle's Eufortunella represent a single 'true' species, while Tanaka's additional species were revealed to be likely hybrids of Fortunella with other Citrus, so-called xCitrofortunella.[9]

One recent genomic analysis concluded there was only one true species of kumquat, but the analysis did not include the Hong Kong variety seen as a distinct species in all earlier analyses.[10] A 2020 review concluded that genomic data were insufficient to reach a definitive conclusion on which kumquat cultivars represented distinct species.[11] In 2022, a genome-level analysis of cultivated and wild varieties drew several conclusions. The authors found support for the division of kumquats into subgenera: Protocitrus, for the wild Hong Kong variety, and Eufortunella for the cultivated varieties, with a divergence predating the end of the Quaternary glaciation, perhaps between two ancestral populations isolated south and north, respectively, of the Nanling mountain range. Within the latter group, the oval, round and Meiwa kumquat each showed a level of divergence greater than between other recognized citrus species, such as between pomelo and citron, and hence each merits species-level classification. Though Swingle had speculated that the Meiwa kumquat was a hybrid of oval and round kumquats, the genomic analysis suggested instead that the round kumquat was an oval/Meiwa hybrid.[12]

Hong Kong kumquat

Hong Kong kumquat

The Hong Kong kumquat (Citrus hindsii or Fortunella hindsii) produces only pea-sized bitter and acidic fruit with very little pulp and large seeds. It is primarily grown as an ornamental plant, though it is also found in southern China growing in the wild.[13][14] Not only is it the most primitive of the kumquats, but with the kumquats being the most primitive citrus, Swingle described it as the closest to the ancestral species from which all citrus evolved.[8] While the wild Hong Kong kumquat is tetraploid, there is a commercial diploid variety, the Golden Bean kumquat with slightly larger fruit.[14]

Oval kumquat

The oval kumquat or Nagami kumquat (Citrus margarita or Fortunella margarita if dividing Eufortunella kumquats into separate species) is ovoid in shape and typically eaten whole, skin and all.[3] The inside is still quite sour, but the skin has a very sweet flavour, so when eaten together an unusual tart-sweet, refreshing flavour is produced. The fruit ripens mid- to late winter and always crops very heavily, creating a spectacular display against the dark green foliage. The tree tends to be much smaller and dwarf in nature, making it ideal for pots and occasionally bonsai cultivation.[16]

'Centennial Variegated' kumquat

The 'Centennial Variegated' kumquat cultivar arose spontaneously from the oval kumquat. It produces a greater proportion of fruit to peel than the oval kumquat, and the fruit are rounder and sometimes necked. Fruit are distinguishable by their variegation in color, exhibiting bright green and yellow stripes,[3] and by its lack of thorns.

Kumquats are much hardier than citrus plants such as oranges. Sowing seed in the spring is most ideal because the temperature is pleasant with more chances of rain and sunshine. This also gives the tree enough time to become well established before winter. Early spring is the best time to transplant a sapling. They do best in direct sunlight (needing 6–7 hours a day) and planted directly in the ground. Kumquats do well in USDA hardy zones 9 and 10 and can survive in temperatures as low as 18 degrees F (-7 degrees C). On trees mature enough, kumquats will form in about 90 days.

In cultivation in the UK, Citrus japonica has gained the Royal Horticultural Society’s Award of Garden Merit[18] (confirmed 2017).[19]

The essential oil of the kumquat peel contains much of the aroma of the fruit, and is composed principally of limonene, which makes up around 93% of the total.[20] Besides limonene and alpha-pinene (0.34%), both of which are considered monoterpenes, the oil is unusually rich (0.38% total) in sesquiterpenes such as α-bergamotene (0.021%), caryophyllene (0.18%), α-humulene (0.07%) and α-muurolene (0.06%), and these contribute to the spicy and woody flavor of the fruit. Carbonyl compounds make up much of the remainder, and these are responsible for much of the distinctive flavor. These compounds include esters such as isopropyl propanoate (1.8%) and terpinyl acetate (1.26%); ketones such as carvone (0.175%); and a range of aldehydes such as citronellal (0.6%) and 2-methylundecanal. Other oxygenated compounds include nerol (0.22%) and Trans-lialool oxide (0.15%).[20]

Hybrid forms of the kumquat include the following:

• Calamansi: mandarin orange x kumquat[21]
• Citrangequat: citrange x kumquat
• Limequat: key lime x kumquat
• Orangequat: Satsuma mandarin x kumquat
• Procimequat: limequat x kumquat
• Sunquat: Meyer lemon (?) x kumquat
• Yuzuquat: yuzu x kumquat

• 
  Kumquat flower
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  Kumquat fruit cross-section
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  Kumquat whole and sectioned
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  Common kumquat
• 
  Round kumquats (or citrofortunella)
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  Round kumquats (or citrofortunella)
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  Kumquat liqueurs from Corfu, Greece
• 
  Potted kumquat trees at a kumquat liqueur distillery in Corfu.
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  Slices of kumquat pie at the Kumquat Festival in Dade City, Florida
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  Kumquat preserves
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  Flowers and fruit
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  Kumquat tree
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  Unripe Kumquat
• 
  Ripened kumquat
• 
  Kumquat or kumquat hybrid

• Kumquat Festival

• Burkill, I. H. (1931). "An enumeration of the species of Paramignya, Atalantia and Citrus, found in Malaya". Gard. Bull. Straits Settlem. 5: 212–220.
• Mabberley, D. J. (1998). "Australian Citreae with notes on other Aurantioideae (Rutaceae)" (PDF). Telopea 7 (4): 333–344.

Look up kumquat in Wiktionary, the free dictionary.

Wikimedia Commons has media related to Citrus japonica.

• Data related to Fortunella at Wikispecies