kinoto kumquats . It belongs to the citrus family. Its botanical name is Citrus japonica or Fortunella but it is known as quinoto, Chinese orange or kumquat, it is a very slow growing tree which makes it ideal for growing in pots.
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- 1 Features
- 2 uses
- 3 Medicinal uses
- 4 Benefits of Kinoto
- 5 Habitat and distribution
- 6 Cultivation
- 7 Nutritional value per 100 g
- 8 Climate
- 9 Land
- 10 fruits
- 11 Sources
Decorative tree with a globular canopy, velvety leaves , white flowers and small orange fruits with fruits full of vitamins The fruit of the kinotoit can be eaten as it comes from the tree. When the fruit is ripe, they show an intense orange or yellow color. It is simply obtained, grab it with your fingers and rotate it a little, without using much force. If the fruit is already ripe, it will release itself from the branch. It is a very slow growing tree which makes it ideal for growing in pots. Kumquats are slow-growing evergreen trees or shrubs, reaching 5 m in height. They are densely branched; the branches are angular, smooth or sometimes thorny. The leaves are lanceolate, alternate, finely serrated near the apex, dark green on the upper side and somewhat lighter on the underside, leathery, alternate, between 4 and 9 cm long. The flowers are axillary, solitary or in clusters of 1 to 4, pentamera, fragrant, white, hermaphrodite. The fruit is an oblong or ovoid hesperidium, up to 5 cm long, covered by a fine and aromatic yellow, orange or red skin with clearly visible, edible oleic glands. The pulp is segmented and slightly acidic, orange in color. The seeds are scarce, oblong or spheroidal, whitish, with a green interior. It appears at the beginning of autumn and matures towards the end of this or the beginning of winter depending on the species.
The dwarf orange, kumquat, especially the cultivar ‘Meiwa’ is consumed as fresh fruit; in other species the pulp is too acidic, and only the skin is eaten. More frequent is the preparation in syrup, for which they are left to dry slightly, they are macerated with baking soda or lime and cooked at a very low temperature in a dense syrup; kumquat in this preparation is a typical dessert of Hong Kong cuisine. They are also prepared as pickles, either acidic – preserved in a mixture of vinegar and brine for about 8 weeks – or sweet, in a liquid base of vinegar, syrup, cloves (Syzygium aromaticum) and cinnamon (Cinnamomum verum). also for the production of jam and a sauce similar to chutney, with kumquat, orange, honey, salt, butter and spices. Some modern products include kumquat liquor. The essential oil from fresh leaves and buds is sometimes used in perfumery.
In Guangdong kumquats are preserved in salt, obtaining a reduced and wrinkled fruit that is used as a medicine for sore throats, antitussive and stimulant once hydrated again.
Prevents and relieves cold and flu symptoms.
- It has antioxidant properties.
- Improves the absorption of iron by the body. It is beneficial in cases of anemia.
- Improves intestinal transit.
- Improves cardiovascular health. Eliminate cholesterol.
- Increases metabolism. It stimulates the activity of the individual.
- Increases the production of red blood cells and white blood cells. It improves the immune system.
- It has laxative properties.
- It improves the muscular and nervous system health.
- It has antiseptic properties.
- It helps and prevents kidney stones.
- It improves bone density and prevents bone diseases.
- Strengthens hair, nails and improves skin health.
- It prevents depressive states.
- It increases the ability to concentrate.
Habitat and distribution
Kumquat is not known in the wild. It is presumed to be native to China , where there are records of its cultivation since the 12th century; in Japan it was already a settled culture for the 18th century. The first references in Europe date back to 1646, when they were described by Portuguese missionaries who had known them in China. They were not imported until the mid-1800s, when London Fort Horticultural Society collector Robert Fortune brought the first specimens to the United Kingdom and then to the United States. Today the main sources of cultivation outside the Far East are the southern United States. (California, Texas and Florida), some countries in the Mediterranean basin(especially Greece), Brazil, Colombia, Suriname, Argentina, Guatemala, Australia, and South Africa. Sometimes it is used as an ornamental plant for the beauty of its fruit and its richly fragrant flower. It is also cultivated as a bonsai.
Kumquat is rarely grown from seed for fruit use, due to its slow development and low vigor. It normally reproduces by grafting on the basis of trifoliate orange (Poncirus trifoliata), bitter orange (Citrus × aurantium) or grapefruit (grapefruit) (Citrus × paradisi). They are planted in a grid or row, with a separation of around 3.5 m. In these conditions, it tolerates relatively poor soils well, but requires good constant humidity, and plenty of sun. It is slightly acidophilic. Although it prefers a warm summer, it supports frost much better than citrus; Fortunella margarita tolerates up to 10 ° C below zero in winter, even more than satsuma or mikan (Citrus x unshiu), which is why it is cultivated as a fruit in the northern regions of China. Hibernation is deep; for several weeks in early spring the tree remains still retracted, and does not flower or bud during this period. Frost in spring can be very harmful to you. Kumquat is resistant to cancrosis, but other citrus pests affect it, especially Elsinoë fawcetti, Cephaleuros virescens, Cercospora citri-grisea, Colletotrichum gloeosporioides, Diaporthe citri and Physalospora rhodina.
Nutritional value per 100 g
Energy 66 kcal 274 kJ Carbohydrates 15.9 g Fat 0.4 g Protein 3.8 g Vitamin C 151 mg (252%) Calcium 266 mg (27%) Iron 1.7 mg (14%) Phosphorus 97 mg (14%) Potassium 995 mg (21%) Sodium 30 mg (2%)% of the recommended daily amount for adults.
Belonging to the citrus family, the climates that most favor it are the tropical or subtropical ones. This tree tends to withstand fairly low temperatures much better than the rest of the citrus. Like the orange and lemon trees, the kinoto needs a lot of sun to produce its tasty fruits. It is important to plant it in areas where it gets direct sun most of the year and most of the day, especially during the summer and fall.
The soil must be fertile and maintain good drainage, the Kinotoo enjoys humidity in the environment, in the soil but not waterlogging. The waterings must be constant and deep, especially in dry climates.
- Grow lemons at home
- Growing an orange tree in hydroponics
- Kumquat from a seed – The easy way
- Kumquats and other citrus from seeds
- Propagation by cuttings.
- Kumquat jam