Kumquat Fukushu - Fortunella obovata

The Kumquat 'Fukushu', Fortunella obovata in Latin, is one of the most easily grown citrus trees in our climate due to its good cold resistance. It stands out from other varieties of Kumquat with its darker green rounder leaves, its softer skin, and its more acidic flesh. It is cultivated and appreciated for its ornamental qualities and for its small fruits that resemble miniature oranges, but with a more oval shape, fruits that are consumed in their entirety. It draws attention at least twice a year: in summer, its tiny citrus flowers, remarkably fragrant, perfume a whole area of the garden or terrace. In winter, its lovely fruits allow for the making of delicious jams and confectioneries in the kitchen. 

Named Fortunella in honor of Robert Fortune, who introduced them to Europe in 1846, Kumquats should be classified under the genus Citrus according to recent studies. It is a slightly spiny bush of the Rutaceae family, with a rather upright bushy habit, native to northern China. In nature, it reaches a height of 4 or 5 m (13 or 16ft). In our climate, it will reach an average height of 2.50 m (8ft) with a spread of 1.75 m (6ft), its size being even smaller if grown in a pot. Its growth is slow. Relatively hardy, it can be planted in the ground in many regions spared from severe frost. Elsewhere, it will be grown in a pot and stored away at the first frost. The Kumquat 'Fukushu' produces small white flowers with a sweet fragrance characteristic of orange blossom, which give way to small fruits measuring 2 cm (1in) in diameter. They are harvested when fully ripe, usually from January to March, when they have taken on a beautiful bright orange colour. The very soft skin, moderately thick, is free from the burning principle found in other citrus fruits. It has a sweet flavour and a subtle scent of bitter orange. The juicy and tangy pulp contains few seeds. The round, evergreen leaves are a shiny dark green on the upper side, paler underneath. Like all Citrus, Fortunella contains essential oil pockets in its leaves, flowers, and fruits, often visible to the naked eye, from which essential oil is extracted by distillation (flowers and leaves) or by pressing (zest).

The Kumquat is one of the hardiest citrus trees. It is important to specify that while the plant can withstand frost of around -10°C (14°F) without damage, the fruits themselves are destroyed below -4°C (24.8°F), which is unfortunate for the harvest, as it takes place in winter.  The fruit is used in both savoury and sweet cuisine, in jams, candied in sugar, or prepared in syrup. Its subtle flavour accompanies savoury dishes such as tagines or the famous duck à l'orange. Kumquat can also be used to prepare refined sweet and sour sauces to accompany Asian dishes. The kumquat's skin is pleasant to the palate, comparable to an explosion of flavours when the fruit is consumed as is. If you taste the tangy flavours, you will appreciate the balanced marriage of acidity and sweetness that is unique to this fruit.

Most citrus trees thrive in the ground in Mediterranean coastal regions where they have the necessary year-round warmth. This is a self-fertile bush, which means that a single individual is sufficient for complete pollination and fruiting. However, if your citrus tree remains indoors permanently, you will need to occasionally allow pollinators to work their magic or, if you feel delicate enough, perform hand pollination with a brush.