Wuping Kumquat

Wuping Kumquat

　　Wuping Kumquat

　　The kumquat (scientific name: Fortunella margarita (Lour.) Swingle), also known as golden orange, is an evergreen shrub of the Rutaceae family, genus Fortunella. The tree grows up to 3 meters in height, with thick leaves that are ovate-lanceolate or oblong-elliptic in shape, slightly pointed or blunt at the tip, and broadly wedge-shaped or nearly rounded at the base; the petiole can be up to 1.2 cm long, and the winged leaf is very narrow. The flowers are solitary or grow in clusters of 2–3; the pedicel is 3–5 mm long; the ovary is oval, the style is slender, usually 1.5 times the length of the ovary, and the stigma is slightly enlarged. The fruit is oval or oblong-oval, orange-yellow to orange-red in color, with a sweet-tasting rind; the seeds are oval-shaped, with cotyledons and embryos both green, and are either single-embryo or occasionally multi-embryo. The flowering period is from March to May, and the fruiting period is from October to December.

　　Kumquat fruits are rich in vitamin A, which helps prevent pigmentation, enhances skin luster and elasticity, slows aging, and prevents skin loosening and wrinkling. They can also help prevent lifestyle-related diseases such as vascular disorders and cancer, and are effective in regulating qi, relieving coughs, improving digestion, reducing phlegm, and preventing asthma and bronchitis. Kumquats also contain vitamin P, an important nutrient for maintaining vascular health, which strengthens the elasticity of capillaries and can serve as an auxiliary dietary remedy for hypertension, arteriosclerosis, and heart disease.

　　Kumquat fruits are rich in vitamin C, kumquat glycosides, and other components, which play a certain role in maintaining cardiovascular function and preventing diseases such as arteriosclerosis and hypertension. As a dietary supplement and health food, preserved kumquats can stimulate appetite, while drinking kumquat juice can quench thirst and promote saliva production. Drinking kumquat juice mixed with radish juice or pear juice can help treat coughs.

　　A distinctive feature of the kumquat is that both the peel and the flesh are edible. After chewing, one immediately feels a moist sensation in the throat and a burst of fragrance in the mouth. About 80% of the vitamin C in kumquats is concentrated in the peel, reaching up to 200 mg per 100 grams. In addition to being eaten fresh, kumquats can also be used to make tea. One major use is processing them into white sugar kumquat cakes, licorice kumquat cakes, jams, citrus peel wine, kumquat juice, and more. The peel can also be used to extract essential oils.

　　Kumquats have thin peels with a special fragrance and can be eaten raw with the peel on or soaked in alcohol for drinking. Eating kumquats in winter can strengthen the nasal and pharyngeal mucosa and help prevent colds. Drinking kumquat-infused alcohol can help prevent bronchitis. Elderly people who eat kumquats can also relieve chest tightness and phlegm accumulation, improve indigestion and sluggish appetite, enhance the elasticity of capillaries, and help prevent cerebrovascular diseases.