Kumquat

Kumquat

Features

The kumquats, which are also called with the name of Chinese mandarins, are part of the large family of the Rutaceae and the genus called Fortunella.

In a nutshell, these are small trees, which have a very slow growth, with a height that can reach up to three to four meters. Furthermore, these are plants which, in most cases, are characterized by having a shrub-like habit, particularly branched, with branches that are always rather dense and which can count on a large number of thorns.

Plants of kumquat they are characterized by differentiating themselves with respect to all those species that are part of the genus Citrus due to the fact that, during the winter, they enter a period of hibernation in which they do not produce buds or buds.

The leaves of the plant kumquat they are characterized by being evergreen, lanceolate, with a length between 4 and 8 centimeters, with a dark green color on the upper page and are slightly pale in the lower part.

The flowers of the kumquat plant are characterized by having a typical white color, of rather small size, with a solitary formation at the axil of the leaf or they grow together inside the apex of the branches.

The flowering of the kumquat plant occurs, in most cases, during the summer season.

The fruits of the kumquat are characterized by corresponding to extremely small berries, which are also called hesperides, with a length between 3-4 centimeters and a width between 2-3 centimeters, with a shape and a color that varies in relation to the species considered.

The peel is characterized by adhering perfectly to the pulp and, inside the latter, we often find some seeds.

The fruits that arise from the kumquat plant are edible.


Cultivation and development

As for the development of this plant, it is necessary to underline that the ideal conditions for the growth of kumquat are represented by warm temperate climates, even if it is necessary to highlight how, compared to many other citrus fruits, kumquats are able to grow even in places characterized by cold temperate climates.

This ability to develop even in environments with a less than ideal climate can also be traced back to a characteristic of trifoliate orange, namely that of being able to withstand the cold very well, since kumquats are able to withstand even temperatures that drop below freezing.

These are plants which, in any case, need summer seasons with rather high temperatures, between a minimum of 25 and a maximum of 38 degrees centigrade, to favor an excellent development both under the vegetative and reproductive profile.

It is advisable to expose this type of plants in rather sunny places, although it is advisable to always place them away from cold winds and, in particular, from hail.

The kumquats develop excellently on loose soils, characterized by a medium dough, rather fertile and with a good quantity of organic substance.

These are shrubs that come from the Asian continent and, specifically, from China and Japan: the places where the most important kumquat crops are found, therefore, are precisely those where these plants originated, even if they can be found, albeit in rather small proportions, in Greece and Florida.


Breeding

The most used form of training is that of the globe with full crown: the branches must be placed on the stem at a height of about 40-50 centimeters from the ground.

It is a technique that undoubtedly favors crop care, such as pruning and harvesting, but it also serves to give adequate protection to the plant from high insolation and strong winds.

In addition, the cultivation technique of the globe with full foliage offers the possibility, at the same time, to deal with the development of weeds near the tree much more effectively, also taking advantage of the shading and allows an easier and faster entry. in production, also in consideration of the fact that kumquats do not need pruning.


Kumquat: Diseases and Adversity

Kumquats, or Chinese mandarins as you want to call them, are plants that, with a good frequency, can be the object of attacks by a large number of parasites.

In particular, the main danger for kumquat plants is represented by scale insects, which cause drying of the twigs, but also of the leaves.

Among the various effects caused by the attacks of the scale insects there is also the drop or the depreciation of the fruits and, overall, the fact that the plant slowly tends to perish.

In order to effectively combat all these dangerous insects, it is advisable to carry out checks and samplings with good consistency. After passing the traditional intervention thresholds, there is the possibility of performing particular chemical treatments, which involve the use of white oils, without ever forgetting the presence of useful insects.



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Oscar Tintori

Via del Tiro a sign 55
Castellare di Pescia (PT), Italy

The Citrus Garden

Via del Tiro a Segno, 55
Castellare di Pescia (PT) Italy

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Oscar Tintori

Via del Tiro a sign 55
Castellare di Pescia (PT), Italy

The Citrus Garden

Via del Tiro a Segno, 55
Castellare di Pescia (PT) Italy

This site uses cookies. By continuing to browse the site, you are agreeing to our use of cookies.

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Oscar Tintori

Via del Tiro a sign 55
Castellare di Pescia (PT), Italy

The Citrus Garden

Via del Tiro a Segno, 55
Castellare di Pescia (PT) Italy

This site uses cookies. By continuing to browse the site, you are agreeing to our use of cookies.

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Kumquat - garden

I always say that one of the rules that I follow most carefully when it comes to food is that of the seasonality of the ingredients. I have always been convinced of this and it is more and more a certainty.

Well now the most attentive will tell me:
- So what are you proposing today? -

You are right. but. there is a "but".
in this case both you and I are right. "and it seemed to you that she was not right”The photographer would say.

In the photos you will see together with the jam an interesting panbrioches without eggs or butter. but we'll talk about this next time.

KUMQUAT JAM

INGREDIENTS (about 7 small jars of 150ml):

  • 1 Kg ripe kumquats
  • 1.25 l water
  • 60 ml lemon juice
  • 1.25 kg heated sugar 600 g heated sugar
  • 1 square of gauze (10cm X 10cm)

Wash the kumquats under running water to remove traces of wax. Cut them in half, remove the seeds by keeping them aside and then thinly cut the fruits by placing them in a non-metallic bowl with water. Close the seeds in the cheesecloth, tie it to close it tightly and place it in the bowl with the kumquats. Cover and let stand overnight.

Place two saucers in the freezer, which will be used to test the cooking of the jam.

The next day, put the fruit with its water, the cheesecloth with the seeds and the lemon juice in a pot. Bring slowly to a boil and cook over low heat for 30-45 minutes.

To reheat the sugar:
Turn on the oven at 150 °. Distribute the sugar evenly in a baking dish, heat it in the oven for 10-15 minutes. To save time, you can heat the sugar when the fruit is already cooking. Never add sugar before the fruit is softened as it will stay tough.

Add the sugar so heated, stir for 5 minutes always over low heat, let the sugar dissolve. If necessary, skim the compost during cooking.
At this point a thick veil should form on the spoon, so do the test with the saucer to check if the jam has thickened. Remove the pot from the heat and take the dish from the freezer, drop a drop of jam on the plate and place it in the freezer for a few seconds, the drop should form a skin and touching it with a finger should wrinkle. Otherwise, let it cook for a few more minutes and then do another test with the second saucer.

Remove the gauze. Transfer the jam into sterilized jars and seal them. Turn the jars upside down and wrap them in a cloth, leave the jars like this until completely cooled (I leave them until the next day) then you can label them and store them in a cool, dark place.


Video: Kumquats - What Are They and How Do You Eat Them