For the first time, an unusual fruit for Europeans is mentioned in the Chinese chronicles of the 11th century. Portuguese sailors brought in an outlandish citrus, which was described by a Scottish botanist only in the middle of the 19th century. His name served as the name of a whole family of tropical plants - Fortunella, officially recognized by botanists only at the beginning of the twentieth century.
Originally from Indochina, the kumquat (in Cantonese it is a golden orange) differs from oranges not only in appearance - the sweet skin hides a core with a sour taste.
What is a kumquat and what does it look like, can you eat it?
This is a short tree or shrub with a spherical crown. Can grow up to 3-4 meters tall... It does not belong to centenarians - life expectancy is no more than 40 years. The plant loves bright diffused light. Prefers fertile sandy loam soil. Like all citrus fruits, it can grow in fairly dry areas - the need for water is quite moderate.
Propagated both by seeds and vegetatively - by cuttings, grafting, layering... Nowadays, this miracle of nature grows only in Indochina and Japan - its industrial plantings are developing the Middle East, Florida, and the Mediterranean. The humid subtropics are the fruit's favorite climate.
Temperature 25-30aboutC, together with high humidity, is the most comfortable for him... With a lack of water and with higher thermometer readings, the kumquat throws off the leaves. Often grown as an ornamental outdoor plant and indoor.
It grows as a very decorative evergreen bush or tree, first with fragrant large flowers, and then strewn with oval fruits. Up to 5 cm long, they look like miniature oranges.
Unlike its namesake, the “golden orange” has only 4-7 slices. Sweet and sour pulp contains about 5 seeds (by the number of slices)... The main difference from all citrus fruits is that it is eaten with the skin, it is thin, sweet in taste.
It turns out that the sweetest skin of the wild-growing kumquat, originally from Hong Kong.
Its fruits ripen for the New Year holidays, like all citrus fruits of our hemisphere. All varieties have a bountiful harvest.
It has already been said that the kumquat is an inhabitant of the subtropics and tropics. Attempts to forcibly relocate him to the north have failed. It turned out that its cuttings had taken root on the deciduous poncirus dwarf shrub. On such a rootstock, kumquat can endure frost up to -10-15aboutFROM.
The fruits of such a plant are no longer as sweet as at home in the tropics, but this does not stop gardeners - the work of breeders has not yet ended.
Calorie content and composition
Given the high percentage of water concentration (up to 80), kumquat has a very low calorie content - 71 kcal / 100 grams... However, during drying, the calorie content increases to 250 kcal / 100g.
The list of vitamins present is headed by ascorbic acid. In addition to vitamin C, kinkan is rich in vitamins A, E, B3 and B5.
Recommendations to use the fruits along with the peel did not appear out of the blue - it is the thin delicate peel that is rich in trace elements and minerals. The composition of the fruit is characterized by a high content of potassium (regulates the heart rate), calcium, sodium, magnesium, zinc and iron in micro doses... Essential oils, monosaccharides and polyunsaturated fatty acids add popularity to kumquat as a valuable dietary product.
Kumquat fruits are very useful as they absolutely do not absorb nitrates from the soil. This completely unique property is very important for the current ecological situation.
Useful properties of this fruit and harm to the human body
Traditional Chinese medicine has long used the bactericidal properties of kumquat. Even now, the juice of these fruits suppresses the development of internal and external infections, respiratory diseases. Inhalation with kumquat oils is one of the best ways to prevent this disease during a flu epidemic., to alleviate the condition with dry painful cough, chronic rhinitis.
The unusually high content of ascorbic acid removes the body from a hangover, taking several fruits fresh helps to quickly get out of the state of withdrawal. It is enough just to chew a few dried fruits - the effect is noticeable after a few minutes.
Regular consumption of "golden orange" normalizes immunity, although this property is inherent in all citrus fruits. Kumquat essential oil is often used in the treatment of skin diseases... Its composition has a tonic effect on the human in general, and especially on the liver and gallbladder - it helps to break down fats.
In the absence of allergies, on the recommendation of a doctor, kumquat fruits are recommended for pregnant women to use for toxicosis.
Kinkana oil is successfully used in cosmetology for spa procedures, and in combination with oils of other plants, they successfully treat problem skin. Interestingly, regular procedures with this fruit oil get rid of postpartum stretch marks and cellulite.
In aromatherapy the essential oil of this citrus is used to treat stress as well as sleep disorders... Instead of an aroma lamp, you can put pieces of peel on heating radiators - ensure yourself a healthy sleep and disinfect the room.
It is recommended to carry out such a simple procedure if someone from the family has a cold at home, as a preventive measure for the rest of the family.
From traditional Chinese medicine, it became common practice using kinkan tincture with honey, which quickly lowers the level of bad cholesterol, normalizes the heart rate.
How low-calorie kumquat found its use in weight control diets... But this applies only to fresh fruit - the calorie content of the fruit increases many times during processing and drying.
Contraindications for use
We figured out the benefits that this fruit can bring to human health, now let's talk about the possible harm. Unfortunately, citrus intolerance is quite common. If you are prone to various allergies, you should not risk it - eat more than two fruits at a time.
If this is your first time trying a new fruit, limit yourself to half the first time.... Monitor your body condition. The portion can be increased if no unpleasant consequences are observed.
For pregnant women, kumquat is not at all forbidden, only the special susceptibility of the woman's body and the fetus to a possible change in diet should be taken into account. Practice shows that this citrus copes well with early toxicosis... Doctors usually limit themselves to general recommendations - “do not abuse”.
It is clear that due to the high content of organic acids, this citrus is not recommended for gastroenterologist patients. Diseases of the kidneys and urinary organs are also contraindications.... For diabetic patients, they should also be careful to consume only fresh fruit with constant monitoring of sugar levels.
Kumquat blank recipes
The application of kumquat is completely universal.:
- they are eaten fresh (along with the skin),
- in medical recommendations,
- in cosmetology,
- in cooking.
In cooking alone, its use is not limited to the preparation of refreshing drinks - both non-alcoholic and alcoholic. As an ingredient, kumquat fruit is often added to meats, sauces and various salads..
It is often added to dairy products - curd mass, yoghurts.
but the main use of the fruit is for the preparation of desserts and sweets... From these fruits, blanks are obtained that are perfectly stored all winter - candied fruits. confiture, jam, candy.
Fresh and dried, kumquat is added to the recipe for baked goods.
Kumquat jam
It will take:
- fresh fruits - 1 kilogram,
- granulated sugar - 1 kilogram,
- juice of 1 lemon
Preparation
- After slightly cutting the fruits, blanch them in three waters.
- From a glass of the last broth, boil the syrup from all the sugar.
- Place the kumquats in hot syrup and boil until thick.
- Add lemon juice shortly before cooking.
- After cooling, transfer the jam to sterile jars.
Fresh kumquat jam
It will take:
- kumquat fruits - 1 kilogram,
- granulated sugar 1-1.2 kilograms,
- juice of 1 lemon,
- vanilla sugar - 1 sachet.
Preparation
- Chop washed fruits (for example, with a fork) and boil for 10 minutes, cool with cold water.
- Dissolve half of all sugar in a glass of water (remaining from blanching).
- Put the fruits in this syrup, bring to a boil and cook for 5 minutes.
- When the semi-finished product has cooled down, add some more sugar and cook again for several minutes.
- For the third time, add the remaining sugar and bring to readiness - the fruits should become translucent.
- Just before the end - add lemon juice and vanilla sugar.
- Place it hot on sterile jars and tighten the lids.
Dried fruits: candied fruits
If you cook jam without pre-boiling, the fruits will not boil and will be strong. After the end of cooking, discard everything in a colander and lay it out in one layer on a flat dish to dry.
Conclusion
This is the kind of "golden orange" he comes from Indochina, about which Europe learned not so long ago. And now his landings have already conquered the Middle East, the Mediterranean coast and California. In a tub culture, kumquat grows not only in winter gardens and greenhouses, but also in a city apartment... A low evergreen tree with fragrant flowers and elegant fruits is a living corner of the subtropics within the walls of a high-rise building ...