Nutritional Value, Characteristics and Culinary Uses of the New Kumquat Variety 'Changshou Jingan'
Changshou Jingan is a variety of the citrus fruit group, and its nutritional value is fairly high. There are also quite a few propagation methods for kumquats, so do you know what its nutritional benefits are? Let's take a look together!
Changshou Jingan soothes the throat and promotes saliva production
The Changshou Jingan fruit has a rich aroma, and its special feature is that the peel and flesh are eaten together. After chewing, you immediately feel moisture in the throat and fragrance filling the mouth, leaving an unforgettable impression. It is very special. Besides being eaten fresh, kumquats can also be brewed as tea. The peel can also be used to extract aromatic oil. Kumquats have high medicinal value. The nutritional value of the kumquat peel is very rich; 80% of the vitamin C is stored in the peel, which not only helps the liver detoxify but also nourishes the eyes and protects the immune system. Its nutritional value ranks among the top of the citrus fruit group.
It is cultivated in various places in southern and southeastern China, and is more commonly seen in Taiwan, China, Fujian and Guangdong.The peel tastes sour, and the flesh is very sour with a poor flavor, so it is usually grown as a potted plant for ornamental purposes. The roots are used as herbal medicine to treat stomach qi pain, hernia, edema, etc. It also contains fortunellin.
Kumquat Honey Drink
Ingredients: kumquats, water, honey
Method:1. Wash the kumquats and cut them in half (no need to peel them), then set aside.
2. Put the kumquats into a blender, add an appropriate amount of water (you can replace it with hot water or ice cubes according to personal preference).
3. Blend all the ingredients at low speed until finely crushed into juice.
4. Add honey according to personal preference.
