Marumi Kumquat - Fortunella japonica

The Kumquat, Fortunella japonica in Latin, is one of the most easily cultivated citrus trees in our climate due to its good cold resistance. It is grown and appreciated for its ornamental qualities and for its small fruits that resemble miniature oranges, but are rather oval-shaped, fruits that are consumed in their entirety. It attracts 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 beautiful fruits that dot a beautiful dark green foliage allow you to try your hand at making delicious jams and confectioneries in the kitchen. 

The Fortunella japonica, also called Marumi, is one of the two most commonly marketed Kumquat species, due to the sweet and sugary flavour of the pulp of its small fruits. Named Fortunella in honor of Robert Fortune, who introduced them to Europe in 1846, Kumquats should be classified in the Citrus genus according to recent studies. It is a sparsely thorny 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 2.50m (8ft) with a width of 1.75m (6ft), its size being further reduced if grown in a pot. Its growth is slow. Relatively hardy, it can be planted in the ground in many regions spared from heavy frosts. Elsewhere, it will be grown in a pot and stored away at the first cold weather. The Kumquat produces small white flowers with a sweet scent characteristic of orange blossom that gives way to small fruits measuring 2 cm (1in) in diameter. They are harvested when ripe, generally from January to March, when they have turned a beautiful bright orange color. The moderately thick skin is free of the burning principle found in other citrus fruits. It has a sweet flavour and a subtle bitter orange aroma. The juicy, acidic, sweet pulp contains few seeds. The evergreen leaves are shiny dark green on the upper side, paler underneath. Like all Citrus, the Fortunella contains in its leaves, flowers, and fruits oil glands often visible to the naked eye, from which essential oil is extracted by distillation (flowers and leaves) or by pressing (peel).

The Kumquat is one of the hardiest citrus trees. It is necessary to specify that while the plant can withstand temperatures as low as -10°C (14°F) without damage, the fruits are destroyed below -4°C (24.8°F), which is unfortunate for the harvest, which takes place in winter. The fruit can be used in savoury or sweet cuisine, in jams, candied in sugar, or prepared in syrup. Its subtle flavour will accompany savory 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 peel is pleasant on the palate, comparable to an explosion of flavours when the fruit is consumed as is. If you enjoy acidic 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 find the necessary year-round warmth. Kumquat 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 let the pollinators do their work or, if you feel delicate enough, perform pollination with a brush.