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Kumquat
KUMQUAT.
Introduction
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Kumquat
INTRODUCTION
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The kumquat or "dwarf orange" belongs to the family of the Rutáceas, genre citrus. This family understands more than 1.600 species. The botanical genre citrus is the most important of the family, and he consists of approximately 20 species with eatable fruits very abundant all of them in vitamin C, flavonoides and essential oils. The fruits, called hespérides, have the peculiarity of which his endocarpio is formed by numerous vesicles full of juice. The kumquat is the fruit more small of between the citrus fruits and the only one which rind is eatable.



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ORIGIN AND VARIETIES


It is a native fruit of this one of Asia. It is cultivated principally in Japan and China, where it is called Kinkan and Chuikan respectively. Also it is cultivated in Australia, Florida (United States) and even in Spain. The variety most known in Europe and North America is the egg-shaped kumquat or of Nagami.

HIS BEST EPOCH

The kumquat is free the whole year on the markets since the principal producing countries harvest it and gather in different epochs.

CHARACTERISTICS

It forms: it has an ovoid form and the pulp is divided in 4-5 segments with 2-3 seeds according to the variety that talks each other (egg-shaped or Nagami, round or Marumi).

Size and weight: his size ranges between diameter of 2-3 centimeters and 20-30 millimeters long. His weight changes between 5-20 grams.

Color: his skin is smooth, of orange and very brilliant color.

Flavor: the flavor of the skin is an acidulous sweet and that of the pulp lightly was bitter. Very aromatic and easy to eat.


HOW TO CHOOSE IT AND TO PRESERVE IT


The kumquat seek employment often on the markets of very attractive form, joined his branch and supporting some of his green and small sheets. Those firm copies must be chosen, without spots or blows and they must have the brilliant skin. It is preferable always to discard the soft kumquat because they deteriorate with big facility.


The kumquat is more delicate and fragile than the oranges, since his skin is thinner. To temperature ambience survives perfectly during a period of 5-6 days, but it is possible to increase this period up to approximately three weeks keeping it in the fridge.



NOURISHING PROPERTIES


His energy value is raised and the vitamin abounds C, the fólico acid and minerals as the potassium, the magnesium and the calcium, although the last one scarcely is absorbed by the organism.


Likewise, it is rich in other substances called carotenoides, responsible for his typical color, known for his antirust properties and of his flavor, like the acids málico, oxálico, tartaric and citric; the last one promotes the action of the vitamin C.


Likewise, this fruit possesses valuable quantities of dietetic fibre.


The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The acid fólico takes part in the production of red and white globules, in the material synthesis genetically and the formation antibodies of the immune system.


The magnesium is related to the functioning of intestine, nerves and muscles, is part of bones and teeth, improves the immunity and possesses a soft laxative effect.


The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.




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