Cumquat

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The origin of the cumquat is south-eastern China and Indochina. The fruit can be cultivated in all subtropical regions which are also home to oranges. As mentioned, main cultivator is China, but also Japan, North and South Africa, North and South America, Israel and several Mediterranean countries.

Description:

The cumquat is frequently found in Germany as a house plant, an evergreen 2 -4m high shrub, which bears fruits that look like miniature oranges. They grow to a maximum size of 4.5cm, are oblong to oval, and weigh between 5 and 20 grams. They are the smallest citrus fruit known. The smooth skin of the cumquat is relatively thin, golden yellow to reddish orange, has a lovely sweet smell and the skin is edible - a rarity under the citrus fruits. The flesh is light orange and divided in 3 to 7 segments and has an acid, sometimes sweet and spicy orange taste. The fruit is seedless or contains up to seven green seeds. The slightly acidic taste of the juice and the spicy sweetness of the peel result in a very aromatic and refreshing taste combination. The fruit is rich in calcium, phosphorus, vitamins B1 and B2, and up to 38mg% vitamin C.

Marketing :

Cumquats are available nearly year round. They are not treated usually, and thus can be eaten with the skin after rinsing. At a temperature of 10° C and a relative humidity of 90%, the cumquat may be stored for approx. 4 weeks. Because the untreated peel wilts quickly, the fruits should be protected by foil against drying out.

Use:

Cumquats are usually eaten fresh, and as mentioned with their skin. If one does not favour the sweet but also spicy orange taste, the fruits may be peeled and eaten just like an orange. Cumquats in sugar syrup are very popular. Either fresh or canned, the fruits are halved or diced and used in fruit salads, creams, desserts, gateaux, but also as garnish of venison and poultry and cold buffets. Frozen cumquats in aperitifs, punch, campari, gin, vermouth, whiskey or mixed drinks are a decorative alternative to ice cubes. The fruits may also be processed in compotes, jelly, jams and marmalades.