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Kumquat Fruit Facts Page Information
Availability by variety
Kumquat Fruit Kumquat, common name for small evergreen shrubs of a genus of the rue family, and for the edible fruits produced by these shrubs. They are closely related to plants of the citrus genus. Native to China and Indochina, the shrubs are extensively cultivated in Japan and in the United States in Florida and California.

The two principal species are the round kumquat, which bears a globular fruit, and the oval kumquat, which bears an elliptical fruit. Fruits of both species are sweet and palatable and grow about as large as a small plum.

Both species of kumquat are fairly hardy and are grown as ornamental tub plants in the northern United States and as outdoor plants in the southern United States. Commercial kumquats are usually hybrids between species of the kumquat genus and species of the citrus genus. They are frequently preserved in syrup and eaten as dessert.

The kumquat is a sweet/sour fruit and is a member of the citrus family. The majority of Kumquats in the United States are grown in California and Florida. The kumquat is a delicacy whether eaten fresh or preserved. With a thick sweet peel and a tart pulp, it is eaten slain and all. (Except for the seeds) It is also a favorite for jellies, marmalade and crystallizing. Its unique flavor lends itself as a pleasant addition to many dishes, desserts and salads.

Basic Nutritional Facts:
· Lo Calories
· Lo Carbohydrates
· No Fat
· No Sodium
· Source of Potassium 185mg
· Source of Vitamin A 285iu
· Source of Vitamin C

Detailed nutritional informatin can be found by searching the USDA Nutritional Database . Enter "Kumquat" (no quotes) as the keyword and select the link and report of interest.

Scientific classification:
Kumquats make up the genus Fortunella of the family Rutaceae. The round kumquat is classified as Fortunella japonica and the oval kumquat as Fortunella margarita.