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Muddle a few kumquats with simple syrup, pour two ounces of gin over ice in a glass, top with tonic water, and strain the kumquat syrup into the glass, says Jaramillo. Garnish with a kumquat slice.
The citrangequat (Citrus × georgiana) is a citrus hybrid of a citrange and a kumquat, developed by Walter Swingle at Eustis, Florida, in 1909. [1] Citrangequats are bitter in taste, but are considered edible by some at the peak of their maturity. Three named cultivars exist:
A raw kumquat is 81% water, 16% carbohydrates, 2% protein, and 1% fat (table). In a reference amount of 100 grams (3 + 1 ⁄ 2 ounces), raw kumquat supplies 296 kilojoules (71 kilocalories) of food energy and is a rich source of vitamin C (53% of the Daily Value), with no other micronutrients in significant content (table).
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Citrofortunella varieties (left to right): Jiangsu kumquat, calamansi, limequat, mandarinquat Citrofortunella are a large group of commercial hybrids that cross the kumquat with other citrus. In the system of citrus taxonomy established by Swingle, kumquats were placed in a different genus, Fortunella , from Citrus , which included citron ...
Citrus margarita, the oval kumquat [4] or Nagami kumquat, [5] [6] is a species of kumquat; [1] a type of citrus fruit in the genus Citrus, family Rutaceae. [7] Its epithet, margarita, is Latin for pearly. [8] It is first described by the Portuguese botanist João de Loureiro in 1790, in his Flora cochinchinensis under the name Citrus margarita.
Like the Rangpur lime and rough lemon, it is a hybrid of a mandarin orange (C. reticulata) and a citron (C. medica), with the citron being the pollen parent and the mandarin being the seed parent. The fruit is moderately large (around the size of an orange), seedy, round and slightly elongated, and yellow-orange in color. Yukou
5. Honey Sriracha. There’s nothing wrong with this sauce, but it sort of feels like the other sauces have covered what Honey Sriracha is trying to bring to the table.