Kumquat: The Citrus You Eat Skin and All
Kumquats are tiny, oval, eaten whole — sweet peel, tart flesh. Native to southern China, they were named for the Cantonese "gam gwat."
Kumquats (genus Fortunella, sometimes Citrus japonica) are the only citrus eaten whole — peel and flesh together. The sweet thin peel and tart flesh create a unique flavor balance. Native to southern China, they have been cultivated for over 1,000 years.
Origin and history
Native to southern China. The name comes from the Cantonese "gam gwat" meaning "golden tangerine." Reached Europe in the 1840s when British plant collector Robert Fortune carried specimens back from China (hence the genus name).
Where kumquats grow today
China, Japan, Taiwan, and parts of the southern United States produce kumquats commercially.
How to grow kumquats
Kumquats are the most cold-hardy of the common citrus (hardy to -10°C briefly). USDA Zones 8-11. Small bushy trees (2-3m). Ideal in containers; bring indoors in cold winters.
Bottom line
Eat them whole, candy them, or use as garnish. A small productive tree fits any sunny spot.