Kumquat is a tropical, evergreen, citrus plant of the Rutov family, with unusual, bright fruits.
During the flowering period, regular, small, axillary flowers appear on the kumquat singly (rarely 2-3 flowers in one brush). They consist of 5 oval, snow-white petals welded at the base and bright, yellow stamens.
After pollination, small (no more than an ordinary plum), oval fruits begin to form on the plant, with a thin, orange or golden yellow, smooth, edible, sweet skin, under which a juicy, orange, sweet and sour pulp is hidden. It tastes like tangerine, but has a more pronounced sourness. Seeds are large, kidney-shaped, greenish-white in color.
The root system is weak, superficial, with small, thin, very fragile roots
The natural range of kumquat is located in South Asia. Nowadays, only a few natural plant species are found in the wild, which grow mainly in tropical forests in southern China.
In culture, kumquats are grown in the countries of the Northern Hemisphere with warm tropical and subtropical climates. The largest exporters of this fruit are Japan, China, Greece and the United States.
In our country, kumquat is grown mainly as a houseplant.
Kumquat is a very beautiful tree with delicious, healthy fruits that can be eaten with the skin. Remarkably, the sweet peel of the kumquat is in perfect harmony with the sour pulp, and makes the taste of the fruit as harmonious as possible. The fruits of the plant are often used in cooking for the preparation of a variety of desserts, candied fruits, marmalade, jam and preserves.
In addition, kumquat is also used in indoor floriculture for landscaping and decorating living rooms, offices and conference rooms. This miniature tree looks especially impressive during flowering and fruiting, when dark foliage is practically hidden behind bright fruits.
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