Cumquats or kumquats, as they are spelled mostly outside of Australia, are small orange fruits from the Rutaceae family. The name comes from the Cantonese word gam gwat, which means ‘golden orange’. There are different varieties and cultivars of cumquats, with the most popular including Marumi and Meiwa, which are round, and Nagami, which are oval-shaped.
References to cumquat in Chinese literature trace back to the 12th century, and it is believed they are native to Southern China. The citrus was then introduced to Japan and later brought to Europe in 1846 by Robert Fortune, who was a collector for the London Horticultural Society. While cumquats are often thought of as citrus fruit, they are in fact Fortunella, a genus named in honour of Fortune.
Best planted in deep, freely draining soil, cumquats require full sun to flourish, whether they are grown in the ground or in pots. When grown from seed, it can take anywhere from five to 10 years for cumquats to fruit, so it is best to select a more advanced plant.
Cumquat plants will produce white flowers before green fruit appears. The size depends on the cultivar, but most are between 2.5- 5cm in length. The fruit is ready to pick once it has turned bright orange in colour. They should be cut off using a knife or pruners and not pulled to ensure there is no damage to the tree. Cumquats should be consumed within a week of picking, or they can be placed in the refrigerator to extend lifespan.
The fruit is sweet and slightly tart, with the flavour depending on the variety. Nagami is known for having fragrant notes and a thin rind, which makes them easy to eat as a snack on the go. Meiwa have thicker rinds and are sweet, while Marumi cumquats are sour. The cumquats can be eaten as is, but they are used in a range of dishes as well. They can be squeezed into dressings and over proteins, incorporated into drinks and vinegars or preserved to make jams and marmalades.
