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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).
The earliest historical reference to kumquats appears in Chinese literature in the 12th century, and the plant was native to China before it was spread to Japan, Taiwan and South America. [1] The industry is highly productive in Jiangxi province, particularly in Suichuan County which is first among China's four largest kumquat-producing areas.
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.
Citrus hindsii, the Hong Kong kumquat, [2] [3] is a species of kumquat; [4] a type of citrus fruit in the genus Citrus, family Rutaceae. This specific name is first published in World Checklist of Seed Plants 3(1): 15 (1999). [5] [6] Recent phylogenetic analysis suggested that C. hindsii is a single 'true' species. [7] [8]
Citrus japonica, the round kumquat, [6] [7] Marumi kumquat, or Morgani kumquat, is a species of citrus fruit in the genus Citrus. It was first described by Carl Peter Thunberg in 1780 as Fortunella japonica .
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Citrus glauca in the wild. Citrus glauca, commonly known as the desert lime, is a thorny shrub or small tree native to Queensland, New South Wales, and South Australia. [2] [3] The 1889 book The Useful Native Plants of Australia records the common names native kumquat and desert lemon.
Native to southern China, the sun-loving kumquat tree grows best in warm, humid climates like that of South Florida, or they can be grown in pots indoors. The Nagami is the most popular variety ...