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The earliest historical reference to kumquats appears in Chinese literature in the 12th century, and the plant was native to China before it was spread to Japan, Taiwan and South America.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.
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 (49% of the Daily Value), with no other micronutrients in significant content (table).
The cashew nut — native to Brazil and now grown in Africa, India, and Vietnam — is a kidney-shaped nut popular with foodies all over the world. Cashews grow as part of the large cashew fruit ...
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]
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According to the UN Food and Agriculture Organization, world production of all citrus fruits in 2016 was 124 million tonnes, with about half of this production as oranges. [37] At US $15.2 billion equivalent in 2018, citrus trade [ 38 ] makes up nearly half of the world fruit trade, which was US$32.1 billion that year. [ 39 ]
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 .