The Kumquat, a member of the Fortunella genre, is a small citrus fruit with a unique characteristic: it can be eaten entirely, skin and pulp included. Native to China, the kumquat is appreciated worldwide for both its distinctive flavor and decorative qualities. In addition, it is often used during the holiday season and Chinese New Year as a symbol of good luck and prosperity.
You can eat kumquat fresh, straight from the plant, and it has a wide range of uses. It is excellent in salads, jams, jellies and preserves. It can be candied, added to desserts, used as a garnish for meat or fish dishes, or made into liqueurs and syrups.
The kumquat grows best in subtropical and temperate climates, but it is more cold-hardy than other citrus fruits, tolerating temperatures as low as -10°C for short periods. It prefers well-drained, fertile and slightly acidic soils. It needs regular watering, but avoiding water stagnation is essential. Regular pruning helps maintain a compact shape and promotes good fruit production.
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Very fragrant fruit rich in essential oils |
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Sensitive to cold, avoid heat shock |
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Water regularly without excess |
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Blow several times a year, very fragrant |
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Fertilize with specific fertilizer for citrus. |
