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It produces a greater proportion of fruit to peel than the oval kumquat, and the fruit are rounder and sometimes necked. Fruit are distinguishable by their variegation in color, exhibiting bright green and yellow stripes, [11] and by its lack of thorns. The Puchimaru kumquat is a seedless or virtually seedless Japanese kumquat cultivar. It is ...
Jiangsu kumquat: Citrus obovata: Kabosu: Citrus sphaerocarpa: Kaffir lime: Citrus hystrix: Kanpei: Citrus reticulata 'Kanpei' Kawachi bankan: Citrus kawachiensis: Key lime: Citrus × aurantiifolia: Kinkoji unshiu: Citrus obovoidea × unshiu: Kinnow: Citrus nobilis × citrus × deliciosa: Kiyomi: Citrus unshiu × sinensis: Kobayashi mikan ...
It is a small, round, orange fruit, which is larger than a kumquat. The fruit ranges from 2–4 cm (0.79–1.57 in) in circumference. [4] [5] Mandarinquat trees are small to medium in size; the leaves are usually long and narrow and dark green in color. [6] The trunk and branches of the trees are slightly narrow, given the size of the trees.
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.
Tachibana Unshū Iyokan Dekopon (Hallabong, Sumo Citrus). Japanese citrus fruits were first mentioned in the Kojiki and Nihonshoki, compiled in the 700s, and the Man'yōshū and Kokin Wakashū, poetry anthologies compiled in the 700s and 900s, mention the Tachibana orange as a subject of waka poetry and describe its use as a medicinal, ornamental, and incense plant.
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 .
Citrus obovata, the Jiangsu kumquat or Fukushu kumquat, [7] is a species of kumquat; a type of citrus fruit in the genus Citrus, family Rutaceae. It was first described by the French biologist Constantine Samuel Rafinesque in 1838. [1] It was described by Tanaka in 1927 as a new species [3] as well as a synonym of Citrus japonica.
Slices of kumquat pie at the festival Bags of kumquat for sale at the festival Shelves of kumquat jelly and kumquat butter at the 2011 festival. The Kumquat Festival is an annual celebration held in late January in Dade City, Florida focused on the kumquat, a small tart citrus fruit usually eaten whole, with the skin on, and used in marmalades and desserts.
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