What is Nagami kumquat?

Of the four main species of kumquat, Nagami kumquat, it has a distinction that it is acidic of the two of the two most grown in the United States. With a thin, sweet bark that is consumed along with the rest of the acidic meat, this citrus fruit from the plant Fortununella Margarita like no other. It has the color and texture of orange, the size and shape of the fat olive and its own taste.

also known as oval kumquat, in 1885 the nagami kumquat was brought to the southern regions of the United States from home in Japan. Saint Joseph in Florida is considered the capital of Kumquat in the country. In 2011, however, this durable fruit tree is grown from Florida through Texas and out to California. Another commonly grown variety in North America is Meiwa Kumquat, or Fortununella Cressifolia , which has a plump shape of cherry tomat and sweeter taste than Nagami.

All these plants will notify their name to the Scottish botanist of the 19th century Robert Fortune. Although China and Japan have cultivatedNagami Kumquat and other species of this citrus tree for several centuries, Fortune placed them on an official biological record. He is attributed to him with the introduction of a wider audience across Europe and then North America.

Other predominant kumquat varieties found around the world are usually grown in Asia. Marumi, or Fortununella japonica , is perhaps the most valuable in culinary circles with round shape and a more subdued taste. It is often located in the North American markets mainly than on the locally grown Meiwa variety. Hong Kong wild species or Fortunella Hindsii is grown and consumed primarily in China. These two Asian varieties are also suitable for cutting into miniature bonzai trees.

and Nagami kumquat can be used as a ingredient as well as other citrus fruits such as oranges, grapefruit, lemons and lime - maybe even more because of their edible skin. PrevalenceAim recipes for desserts, from kumquat cakes or pudding to cottage cheese cake or sorbet. It is also cut into aesthetically pleasant pieces and adds to the fruit salad. However, chefs know that citrus as Nagami kumquat can also be paired with a gentle effect with certain spicy meals, especially proteins such as chicken or fish. It provides both sweet and acidic, it is also a effective way to satisfy two of the five requirements for the flavor of the Japanese culinary goal known as umami , which means "deliciousness".