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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The earliest historical reference to kumquats appears in Chinese literature in the 12th century, and the plant was native to China before it was spread to Japan, Taiwan and South America.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.
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]
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.
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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 .
Cold-hardy citrus may be generally accepted 'true' species (e.g. Satsuma mandarin, kumquat) or hybrids (e.g. citrange) involving various other citrus species. All citrus fruits are technically edible, though some have bitter flavors often regarded as unpleasant, and this variability is also seen in cold-hardy citrus fruits.
The total world fruit production for 2020 was 887,027,376 metric tonnes. In 1961 production was 200 million tonnes. Production by country The ...