Citrus japonica

Citrus japonica, commonly known as the kumquat, is a small fruit-bearing tree in the family Rutaceae. The plant is native to the Asian-Pacific region and is widely cultivated for its edible fruit. The kumquat is notable for its small, orange-like fruit that can be eaten whole, including the peel.

Description[edit | edit source]

Citrus japonica is a slow-growing, evergreen shrub or small tree, reaching heights of 2.5 to 4.5 meters. The leaves are dark green, glossy, and lanceolate. The flowers are white, fragrant, and similar in appearance to other citrus flowers. The fruit is small, typically 2 to 4 centimeters in diameter, and has a sweet, edible peel with a tart flesh.

Taxonomy[edit | edit source]

The kumquat was first described by the Swedish botanist Carl Peter Thunberg in 1784. It was later classified under the genus Citrus by Walter Tennyson Swingle in 1915. The plant has several cultivars, including the Nagami kumquat (Citrus japonica 'Nagami) and the Meiwa kumquat (Citrus japonica 'Meiwa).

Cultivation[edit | edit source]

Kumquats are cultivated in subtropical and tropical regions around the world. They prefer well-drained soil and full sun exposure. The plant is relatively hardy and can tolerate temperatures as low as -10°C. Kumquats are often grown as ornamental plants and are also used in bonsai.

Uses[edit | edit source]

The fruit of Citrus japonica is consumed fresh, preserved, or used in cooking. The peel is sweet and can be eaten along with the tart flesh. Kumquats are used in making marmalades, jellies, and liqueurs. The fruit is also used in traditional Chinese medicine for its purported health benefits.