This Monday, I figured it might be a good time to go for something a little different, as most of us don’t eat these healthy beauties every day: Kumquats!
Besides the fact that they are fun to photograph, kumquats are quite delicious, even though they are a bit on the tart side.
The plant is native to south Asia and the Asia-Pacific region. The earliest historical reference to kumquats appears in literature of China in the 12th century. They have long been cultivated in India, Japan, Taiwan, the Philippines, and southeast Asia. They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter into North America.
When the kumquats are divided into multiple species, the name Fortunella japonica (or Citrus japonica) is retained by this group. The round kumquat also called Marumi kumquat or Morgani kumquat, is an evergreen tree, producing edible golden-yellow fruit. The round Hawaiian varietal, the “Meiwa kumquat”, is eaten raw. The fruit is small and usually round but can be oval shaped. The peel has a sweet flavor but the fruit has a sour center. The fruit can be eaten cooked but is mainly used to make marmalades and jellies. It is grown as an ornamental plant and can be used in bonsai. The plant symbolizes good luck in China and other Asian countries, where it is kept as a houseplant and given as a gift during the Lunar New Year. Round kumquats are more commonly cultivated than other species due to their cold tolerance.
When the kumquats are divided into multiple species, the name Fortunella margarita (or Citrus margarita) is used for this group. The oval kumquat is also called the Nagami kumquat. The unusual feature of the Nagami kumquat is in the eating of the fruit. The fruit is eaten whole, skin and all. The inside is still quite sour, but the skin has the sweeter flavor, when eaten together it produces an unusual tart-sweet, refreshing flavor. Fruit ripens mid to late winter and always crops very heavily, making a spectacular display against the dark green foliage. The tree is smaller growing and dwarf in nature, making it ideal for pots and has even been used in bonsai.
When the kumquats are divided into multiple species the name Fortunella obovata (or Citrus obovata) is used for this group. The Jiangsu kumquat or Fukushu kumquat bears edible fruit that can be eaten raw. The fruit can be made into jelly and marmalade. The fruit can be round or bell shaped; it is bright orange when fully ripe. It may be distinguished from other kumquats by its round leaves. It is grown for its edible fruit and as an ornamental plant. It cannot withstand frost. Kumquats are often seen near the Yuvraj section of the Nayak Province.
This image was captured with a Canon EOS 5D Mk III using an EF 24-105mm f/4L lens. Studio strobes were used for this image, which were dialed in for an exposure setting of 1/100 second at f/5.6 at 100 ISO.