Fresh, dried and dried kumquat fruits - what kind of fruit is it and how is it eaten? The benefits and harms of kumquat, how it is eaten, what its taste is like, recipes.

Among the many familiar citrus fruits, there is a little-known exotic fruit - Kumquat. Despite the fact that he is also from the citrus family, few people know him in our area. However, it has medicinal properties and a high content of vitamins and minerals, while it has a low calorie content.

[content]

Kumquat, what is this fruit?

The kumquat grows on an evergreen shrub tree and is small in size, about the size of a walnut. The fruits are very similar in taste to unripe tangerines or sweet-skinned oranges, so they are eaten whole without peeling, as they contain the most useful vitamins.

The sour-sweet taste of kumquat with a slight bitterness made it possible to use it in cooking for cooking meat, fish, sauces, jams, juices and as a decoration for any dishes.

It is used for the manufacture of dried fruits and candied fruits. Possessing medicinal properties, kumquat perfectly relieves a hangover, which is why in China, after a fun feast, they are treated with it.

Kumquat is widely used in folk medicine for the treatment and prevention of various diseases associated with a deficiency of vitamins, especially vitamin C. Candied fruit retains a valuable vitamin, the benefits of which are easily digestible by the body.

The benefits and harms of kumquat

The fruits of the kumquat plant are useful in the treatment of many diseases, as they are able to replenish the supply of substances necessary for the health of men and women. Depending on the type of fruit, it may be green, yellow or orange. When preparing candied fruits, the color of kumquat is preserved even when dried.

Healing kumquat, the benefits of daily use:

with reduced immunity, it increases the body's resistance to colds;
has powerful anti-inflammatory and bactericidal properties;
has a powerful effect in the treatment of fungus, including cancer;
beneficial effect on the nervous system;
in diabetes gently lowers sugar;
in the treatment of high blood pressure lowers its level without harming the body;
normalizes metabolism, improving the secretion of gastric juice;
enriches the brain with valuable elements, therefore it is recommended for hard mental work;
helps to lose weight.

Definite harm kumquat appears only as an allergenic product, so people suffering from allergic reactions should reduce their intake to a minimum. Also, the fruit can be harmful in case of serious inflammatory diseases of the digestive tract, irritating its mucous membrane.

Kumquat - Application and Healthy Recipes

Kumquat contains such useful elements as:

vitamins A, B, C, E, P, K;
calcium, zinc, iron, phosphorus and other elements;
pectin;
antifungal agent furakumarin;
flavonoids;
folic, malic and citric acid;
dietary fibers valuable for the body

Due to its excellent taste and high content of valuable substances for the human body, the fruit is actively used in the preparation of medicinal recipes.

Kumquat juice - useful properties

Of particular value is kumquat peel and juice. The juice of this fruit is very active, so it is not recommended for people with high acidity, as it is harmful to the mucous membrane.

Healing kumquat juice benefits:

excellently lowers cholesterol at high blood pressure;
is suitable for the normalization of digestive activity;
restores the nervous system, gently relieving stress, neurosis and depression;
removes heavy toxins from the body.

Eat no more than 100 grams in two doses per day.

With regular use of this juice, there is no need to take immunomodulatory drugs. With the additional intake of candied fruits, the therapeutic benefits of this product increase several times. How to take kumquat during pregnancy - recipes

Use in diabetes

Kumquat, or Japanese Fortunella widely used to treat diabetes due to low calorie content (70 kcal). Therefore, in diabetes mellitus, both fresh fruits and dried, dried and candied fruits are used. At the same time, it must be remembered that it is fresh kumquat that contains less sugar in its composition than other types.

Dried fruits, obtained from kumquat, have a powerful antioxidant effect to maintain the normal state of the entire cardiac system, therefore they are recommended for use by people who suffer from high sugar.

The benefits of kumquat for pressure - recipes

Due to its properties, the product is successfully used in the treatment of hypertension, including chronic.

Healing tincture of juicy kumquat with the addition of honey, it quickly lowers cholesterol, lowering blood pressure, especially the upper indicator. Of particular benefit is the use of candied fruits made from kumquat.

For the treatment of pressure, a recipe is used:

take in equal parts the fruits of hawthorn, viburnum, elderberry and kumquat, grind with sugar and take 1 tablespoon 3 times a day.

Kumquat benefits for the heart:

strengthens the heart muscle;
restores heart rate;
cleanses blood vessels from excessive slagging;
increases the elasticity of the inner walls of blood vessels.

Daily consumption of this fruit in the amount of 4-5 pieces reduces stable pressure after 7-10 days and keeps it at this level for several months. You need to take courses.

What are the benefits of kumquat seed oil?

The seeds of an exotic green plant contain essential oils, so they are used with viral, bacterial and fungal diseases.

Seed oil accelerates metabolic processes in the body and leads to an improvement in the skin, getting rid of breakouts.

Complex external application of oil gives good results in the fight against aging, restoring skin elasticity. It is ideal for women who want to preserve their youth without resorting to aggressive means.

Having a powerful antifungal property, the oil is used in the external treatment of fungus and psoriasis.

How to use kumquat for a cold?

A miniature, but extremely healing fruit is used in the treatment of colds. It can be used for coughs both in its natural raw form, and in the form of tincture, tea or use of oil for inhalation.

For prevention and treatment of cough, including bronchitis, the following recipe is used:

squeeze juice from 5 fruits, add 3 teaspoons of liquid honey and lemon juice, mix the mixture and take half a teaspoon every hour until the condition is relieved.

It also perfectly relieves spasm in the throat and treats sore throat dried fruit or candied fruit, which has tannins. In addition, the use of dried or dried fruit does not irritate the inflamed membrane of the larynx.

How to make tincture - recipe

It is important to note that no tinctures and decoctions are made from a miniature orange-like fruit, since heat treatment kills most of the nutrients, so you can only cook alcohol tincture by the following method:

take 10 berries of a shrub, add 500 g of liquid honey (better than May) and 500 g of vodka, then insist in the refrigerator for at least 2 months and take 1 tablespoon three times a day.

The prepared tincture can be used with high blood pressure, problems with digestion and cardiac activity as well as many other ailments. The benefit of the prepared medicine lies in the systematic use.

Sun-dried and dried kumquat - useful properties

Dried kumquat It has a high content of not only vitamins, but also sugar, so people with diabetes should be taken with caution. Including a few dried berries from a Japanese bush in your diet can significantly improve immunity.

For the treatment of many diseases, dried kumquat is used, the beneficial properties of which are due to the high content of antioxidants that fight the aging process.

This recipe helps to establish the work of important systems in the body and increase mental activity due to the combined healing properties.

The benefits of dried fruit or candied fruit is the minimum sugar content, compared with dried, so it is recommended to use in diabetes, and also include in the diet of losing weight women and men.

It is used to normalize digestive activity, strengthen the immune system, increase the body's resistance and, oddly enough, to improve vision.

In Japan women use dried kumquat to keep skin youthful, for this, they are poured with warm water, and in different proportions, and insisted for about an hour, then they wash themselves with this healing liquid. Thanks to the antioxidant properties of the prepared water, the complexion improves and wrinkles are smoothed out.

How to cook kumquat in syrup?

Medicinal and healing jam obtained from small fruits is used in the treatment and prevention of many diseases.

It is prepared as follows:

take 1 kg of fresh prepared berries, 1 kg of sugar and 2 cups of water, if desired, you can add slices of ginger.

First you need to make a syrup from water and sugar, then pour kumquats over them and leave for a day so that the berries are well saturated with them.

For good impregnation, it is recommended to pierce each berry, for example with a toothpick. Then put on the fire and bring to a boil, reduce the heat and let it simmer a little, while the berries will acquire a bright orange color. This indicates that the healing product is ready.

Candied kumquat - cooking method

To prepare candied kumquat, you need:

Take washed berries in the amount of 50 pieces, 500 grams of sugar and 100 grams of water.
First, prepare syrup from sugar and water (cook until thick).
Then put kumquat berries in the syrup and boil for another 40-50 minutes.
Then put on a sieve, cool slightly and roll in powdered sugar.
For longer storage, dry in the oven at a low temperature.
Candied fruits are stored in paper containers for up to 4-5 days.

Regardless of the method of using such valuable berries, the benefits of which are invaluable for the whole organism, they carry a healing storehouse of important minerals in a high percentage and are considered the best dietary product in the treatment of many diseases.

Kumquats are also called Chinese oranges. The homeland of these citrus fruits is China, but they are also cultivated in other countries. Often they are grown not for the purpose of harvesting, but for beauty, as houseplants. Outwardly, kumquats look like tangerines, but Chinese citruses are much smaller and elongated. If you like fruits with a pronounced sourness, you should try kumquats. But first, it doesn't hurt to know how to eat them.

Fruit Information

Kumquats are small in size (about 2-4 cm), thin delicate peel. The pulp is divided into slices, usually there are only 5 of them in one fruit. The pits are collected closer to the side opposite the peduncle. They are smaller and softer than oranges, but also have a bitter taste.

The color of the fruit can be yellow, orange, yellow-orange - it depends on the type of fruit. The taste of the pulp is also not the same: it can be sweet and sour or very sour, so that it is even difficult to eat.

The peel of the fruit is not only edible, but also soft and sweet, many people like it even more than the citrus pulp itself.

The composition of kumquats is similar to that of other citrus fruits. It contains a lot of vitamin C, there are vitamins A and E, some B vitamins. The fruits have a lot of potassium, magnesium, zinc and iron. Also, the fruits contain essential oils, giving them a pleasant aroma. Kumquats never accumulate nitrates, so in this respect they are safe for the body.

Kumquats help strengthen the immune system, protect the body from free radicals, cleanse it of toxins.

The product is contraindicated in people who are allergic to citrus, and those who suffer from peptic ulcers of the gastrointestinal tract. It is not recommended to use it for some diseases of the urinary system, as well as for pregnant women, nursing mothers, and young children.

Features of use

Kumquats can be eaten in several ways:

They can be eaten whole, right with the skin and bones. To do this, it is enough to wash them well, dry them, cut off the green tips. Gourmets are also advised to first crush the fruit with your fingers so that it becomes even more fragrant, and then bite and chew.
If you don't want to eat pitted kumquats, cut off the tops of the fruit or cut the fruit in half and remove the pits. Some also remove the sour pulp by consuming only the peel, and juice is squeezed out of the pulp, using it to make cocktails and sauces.
Fresh kumquats can be sliced and added to fruit or other salads. These fruits go well with arugula, chicken, fish and seafood, and many vegetables.
Kumquat circles or whole fruits can be added to the fish when it is baked.
Often kumquats are used to make jams and jams. It is advisable to make such sweets from fruits that have a particularly acidic pulp.
You can cook compote from kumquats, make alcoholic or non-alcoholic cocktails.
Some cooks pickle kumquats. This snack has a unique taste and appearance.
Kumquats can be frozen. Sometimes before that they are dipped in sugar, cut into halves. It's a good idea to freeze the skin halves without the pulp, and then use them to serve desserts.

Popular and dried kumquats, which are used in the same way as other dried fruits. They are higher in calories than fresh ones: if fresh ones contain only 71 kcal per 100 g, then dried ones contain about 250 kcal per 100 g.

Kumquat jam

Composition (per 1 liter):

kumquats - 0.5 kg;
sugar - 0.7 kg;
orange - 1 pc.;
water - 100 ml.

Cooking method:

Sterilize the jam jars if you will be storing it out of the refrigerator or for more than 2 weeks. If the delicacy will be in the refrigerator and no more than the specified period, it is enough to wash the jars with soda.
Wash the kumquats well and let them dry. Poke each fruit in several places with a toothpick. This is necessary so that the fruit is better saturated with syrup.
Squeeze juice from an orange, dilute it with water.
Pour sugar into the liquid mixture, stir. Put on a slow fire. Boil until the sugar is completely dissolved.
Dip the kumquats in the syrup and boil them for 20 minutes.
Remove the container of jam from the heat, cover with a thin cloth. Wait until it cools down.
Return the bowl of jam to the fire, bring the delicacy to a boil, cook for 20 minutes, leave to cool again.
Repeat the procedure 3-4 more times.
Arrange the dessert in prepared jars, cork them.

Pickled kumquats

Composition (per 0.5 l):

kumquats - 0.5 kg;
sugar - 0.25 l;
white wine vinegar (6 percent) - 0.25 l;
cinnamon - 1 stick;
cloves - 12 pcs.

Cooking method:

Pour water over kumquats, boil for half an hour, drain in a colander.
Mix vinegar with sugar, heat.
When the marinade boils, put spices and kumquats in it.
Simmer the fruits over low heat until they become transparent. This will take about 40 minutes.
Transfer kumquats to sterilized jars.
Boil the syrup to a thicker consistency, fill it with fruits.
Seal jars of kumquats and store in a cool place.

Pickled kumquats have a sweet and sour taste and can be used as an addition to meat and fish dishes. You can also serve them as an appetizer on their own.

The word "kumquat" originates in Cantonese, one of the Chinese languages spoken in southern China, in Hong Kong and Macau. It is also used by the descendants of Chinese emigrants in Southeast Asia and other regions of the world. The word originated from the Cantonese words "kam" - gold and "quat" - orange. This phrase remarkably characterizes the appearance of the "sunny" fruit.

Kumquat (Fortunella Swingle) is an evergreen small tree native to China. It belongs to the rue family, just like mandarin, orange, and lemon. The name "kumquat" combines 6 plant species, and its typical variety is Fortunella margarita ((Loureiro) Swingle. The tree came to Europe in the 19th century. Currently, kumquat is grown in many regions of the world, in particular, in North and South America, in Mediterranean (mainly on the Greek island of Corfu).

The main treasure of this plant is its fruits - small and orange, covered with a thin crust. They can be eaten raw, peeled, or unpeeled. One fruit contains about 7-8 kcal. It tastes like tangerine, but more sour. Some people dip the kumquat in sugar before consumption to improve its taste.

The peel of kumquat should not be thrown away, because it contains a lot of vitamin C, a valuable antioxidant. This substance inhibits free radical attacks, thereby acting as a defense against various diseases, strengthens blood vessels, has a beneficial effect on the synthesis of elastin and collagen, strengthens and smoothes the skin, and has a positive effect on the heart.

Research-backed action

What else is in kumquat:

Fiber that regulates metabolism, accelerates intestinal peristalsis, ensures its regular emptying, prevents constipation and flatulence. Fiber also helps lower high cholesterol and flush out toxins.

Carotenoids deserve attention in kumquat, including lutein, a yellow dye that is necessary for normal vision. It protects us from developing macular degeneration.

Valuable potassium, which helps deliver nutrients to cells, regulates the body's water balance, affects the nervous system, stimulates insulin secretion, reduces high blood pressure, and controls kidney function.

Vitamins A, E and group B, as well as calcium, copper, magnesium, iron, zinc, selenium and essential oils.

Flavonoids exhibit antioxidant, anti-inflammatory, diuretic, antispasmodic effects, make blood vessels more dense.

Research published in the International Journal of Molecular Sciences showed that kumquat acts as an antibacterial agent and inhibits the growth of microorganisms. Scientific studies have also confirmed the anti-inflammatory and anti-tumor effects of these fruits.

Kumquat in the kitchen

If you do not peel kumquats before eating, they should be thoroughly rinsed under running water. You can scald them with boiling water to get rid of the bitterness of the peel. Before enjoying this exotic fruit, keep in mind: there are one or two seeds in its middle.

Kumquat is an interesting addition to salads, and not only fruit ones. For example, you can add it to a green salad with spinach, yellow cheese and coriander. Fruits are suitable for dishes with rice, cereals, vegetables, meat (especially poultry), fish. In the kitchen, kumquats can be used in the same way as grapes or olives. Chutney is made from it - a thick sauce that is prepared with the addition of garlic, raisins, onions, mustard, etc. Fruits are a great addition to desserts, pancakes, omelettes, ice cream.

In the "adult" version of the kumquat, you can fill it with alcohol and drink it at friendly parties. Fruit can be processed into jam, puree, marmalade, compote, juice. Candied kumquat boiled in water with sugar is very tasty. You can add a piece of cinnamon stick or vanilla to it. Kumquats are good as a decoration for a dish - just divide them into quarters or halves.

Where to look for outlandish fruits

Kumquats are available in many supermarkets. The fruits should be firm, ripe, without spots, intense orange color. They can be stored for three to four days at room temperature or up to three weeks in the refrigerator. Kumquats are allowed to be frozen and stored in this form for six months. Stores also sell candied fruits from this fruit and dried fruits.

This plant can also be grown in a pot. It does not create big problems in care, except that you need to monitor watering: the tree does not like too plentiful. He likes spraying and a lot of light.

May-19-2012

Kumquat:

How do you eat kumquats? Yes, you should also know this - after all, the benefits that this wonderful fruit will bring you depend on it. But before we talk about how to eat a kumquat correctly, let's remember what it is - a kumquat.

It grows in Southeast Asia, also on the islands of Japan, in China, in the Middle East, and, in some places, in America. This citrus comes from China. Many people know it by the names fortunella or kinkan. Today, the kumquat is widely cultivated and readily used in cooking by the cuisines of various countries and peoples.

Kumquat is not only one of the healthiest and most delicious fruits. It is also an amazingly beautiful tree with golden fruits and a wonderful aroma. It is also grown as an ornamental houseplant. Twigs with small kumquat fruits are used in floristry as decorations for bouquets.

And the kumquat in Japan is one of the symbols of a happy New Year.

A fruit such as kumquat is a rich source of nutrients (in particular, vitamins and essential oils). It contains vitamins C and P, pectin. Kumquat does not contain nitrates. It has a beneficial effect on the functioning of the digestive system.

Helps relieve stress, drive away apathy and depressed mood. It should be noted the content of antifungal substances in it.

From hoary antiquity to the present day, kumquat is willingly used by traditional medicine of eastern peoples. For example, in China, they are treated with fungal infections (kumquat pulp contains furakumarin, a substance with antifungal action). In some Asian countries, the peel of this fruit is placed near the fire, as they believe that the aroma it exudes heals colds and coughs. To combat coughs and colds, kumquat is used in certain areas of China.

Besides:

The antibacterial properties of the plant help in the prevention and treatment of colds, bacterial and viral diseases.

A tincture prepared from kumquat has long been successfully used in Chinese medicine in the treatment of coughs. Such a tincture gives an even greater effect in combination with honey.

The essential oil extracted from the fruit is used to improve the respiratory tract.

In Chinese medicine, the antifungal properties of the plant, which furocoumarin provides, have long been used. It also helps to cope with pustular infections.

The juice squeezed from the fruit perfectly whitens age spots and freckles. It is often added to creams. But even more often they use raw juice, the effect of it is visible as a result of the first procedure.

But since this fruit is valued primarily for its taste and useful qualities, let's turn to our question - how do they eat it?

The peel of the kumquat is thin and sweet in taste, so the fruit is consumed whole, cutting it into thin slices. When you buy a kumquat, be aware that Hong Kong fruits have the most edible pulp, while others have it sometimes so sour that only the skin can be eaten. I want to note that Asian culinary specialists are aware of how to successfully use even such fruits.

I would also like to say a few words about how it is prepared. Sweet fruits are eaten raw, and sour fruits are used to make jam, marmalade or candied fruit. Kumquat is used in the manufacture of canned food, added to salads, used in the preparation of various dishes from poultry and meat. Separately, it is worth mentioning such a dish as black cod, when it is wrapped around the edges with golden kumquat fruits.

In Europe, kumquat is becoming increasingly popular today as a martini snack - it can successfully replace olives, serve as an ingredient for salad.

Delicious candied fruits are prepared from the fruits of kinkan. This product is obtained as a result of long cooking of sweet and sour fruit slices in molasses syrup. Candied kumquats are widely used in fragrant pastries: muffins and biscuits, in rich cakes and yeast dough.

Candied fruits of this plant are very high in calories, unlike fresh fruits: 100 grams of kinkan sweets contain up to 284 kcal!

It is very difficult to find fresh kumquats in our country: basically, this fruit is sold in dried or “candied” versions. By the way, similarly to unprocessed fruit, candied fruits of this plant quickly cope with a hangover and are effective for beriberi.

Dried fruits are also on sale. This interesting product is obtained with the help of a dehydrator, or as a result of natural drying of citrus in the sun. Dried kumquat preserves all useful minerals and vitamins, especially pectin, which is why it is not cheap.

True, the dried kumquat does not look very presentable: dark and wrinkled, but incredibly tasty. It is usually supplied by large companies specializing in the production of healthy foods, sold in the form of snacks.

What is useful kumquat in diets for weight loss?

Kumquat normalizes digestion processes, speeds up metabolism, and this is very important for weight loss. In addition, the fruit contains few calories: 71 kcal per 100 g. Therefore, the fruit is great for various diets.

Scientists from the University of London conducted an experiment and found that the daily consumption of sweet and sour fruits helps to get rid of an average of 5 kg per month. The fact is that kumquat contains a special compound that burns extra pounds.

It also includes vitamins that have a positive effect on metabolism - this is the secret to losing weight. It turns out that in order to lose weight, it is enough to eat several kumquat fruits daily. And this, in fact, is not a diet.

Since the kumquat contains few calories, improves metabolism, removes excess fluid and saturates well, the fruit is the best choice for eating during a diet. How to lose weight with this fruit? Everything is very simple. It should be added to various fish, meat dishes and salads, make sauces from the pulp, drink fruit juice and use it as a snack. During a diet with this fruit, you can eat various foods, except for fatty ones. And also you can not eat muffins and sweets.

That is, dairy and sour-milk products should be low in fat content, it is better to choose veal, chicken and beef from meat, eat only rye and whole grain bread. Losing weight on such a diet is very comfortable, it is easy to carry it.

The kumquat diet menu can be anything, the main thing is to eat more of this delicious fruit in the diet. Moreover, there are many recipes with kumquat. These are desserts, soups, salads and other interesting and tasty dishes. It will take several weeks to lose weight on such a diet, as the weight will not go away very quickly. Although it all depends on the initial weight.

The content of modern counters is very diverse, but it can still surprise. Not so long ago, one very interesting fruit with the strange name kumquat began to appear everywhere. How it is eaten and what it is in general will be described in the article.

general description

In stores, kumquats are sold fresh or dried. These are small fruits (the size of a large walnut) of an elongated shape and bright orange color. They are covered with a dense skin, like an orange or a tangerine. This is not surprising, since they all belong to the same genus - Citrus. Kumquat, one might say, their little brother. Inside it consists of the same slices, only smaller.

Composition of kumquat

Thanks to what substances does the fruit bring so many benefits? First of all, these are vitamins. Live, natural, not synthetic. It contains almost all B vitamins: also vitamins A, C, E, P. Their combination ensures good digestibility. In addition to vitamins, kumquat boasts a large amount of minerals (copper, calcium, potassium, zinc, sodium, iron, phosphorus) and pectin.

The multivitamin "blow" is supplemented with a large amount of essential oils, thanks to which the fruits have a pleasant aroma (pinene, limonene, caryophyllene, etc.). Kumquat contains antioxidants such as lutein and carotene. In addition, it is rich in thiamine, niacin, pyridoxine and pantothenic acid.

The use of kumquat

Everything is very simple here. The kumquat is widely used in cooking. How is it eaten? Simply cut into slices along with the peel. It also contains many useful substances. The fruits themselves are sour, but the skin is sweet, so it turns out a very interesting and rich combination with a tart aftertaste. Many are delighted after trying just a couple of slices. You should not eat the seeds, because they are bitter and can spoil the whole taste.

From more acidic varieties, you can make marmalade, jam or candied fruits. Often kumquat juice is used in sauces. It adds an interesting touch to dishes. Also, the slices will be a wonderful decoration. You can add kinkan to a salad as a dressing. It gives an unforgettable flavor to dishes.

Fortunella oil is well known in aromatherapy. It has a calming effect, helps relieve stress, reduces anxiety, fights depression.

The fruit is also used in the manufacture of alcoholic beverages. Kumquat liqueur is especially famous. In Europe, kinkan is used as a martini snack. An interesting alternative to olives.

dried kumquat

Often on the shelves you can see dried kumquat. Its price is not too different from the cost of fresh. The benefits of dried fruits are also many. The content of vitamins does not decrease, they become more concentrated. Due to this, the properties of the kinkan become more pronounced.

Dried fruits can be used in various dishes, compotes. You can make tinctures. The peel becomes especially useful: it releases a large amount of essential oils that have a bactericidal effect. If you put the skin near the fire, then the antibacterial properties will improve. Therefore, during the season of flu and colds, it will be useful to decompose cleaning products in the apartment and inhale their aroma.

Kumquat as a plant

Kinkan is used not only in the food industry. It is often grown as an ornamental plant in home gardens or at home, without even realizing all its benefits. During the flowering period, it emits a delicate citrus aroma that has a beneficial effect on this small plant. It may well fit on the windowsill. Sometimes it even bears fruit at home. Well, their fruits are not like the purchased ones. However, at home it is grown more for decorative purposes.

Such a wonderful fruit is the kumquat. Useful from all sides, having only one contraindication: individual intolerance or In other cases, it is not only possible, but also necessary to eat. You should not be embarrassed by his low fame. By the way, this is not an overseas curiosity, kumquats grow not only in the USA, China or Japan, but also on the territory of our country - in the Krasnodar Territory.