A Detailed Guide to the Benefits and Effects of Kumquat and Precautions for Eating It

The kumquat is a fruit of the genus Citrus in the family Rutaceae. Its fruit is small and round, with smooth skin, and it can be eaten peel and all. It is grown in quite a few areas of southern China, and common types include the crisp-skin kumquat and the smooth-skin kumquat. It is suitable both for eating fresh and for processing into candied fruit, jam and fruit tea.

From a nutritional standpoint, the kumquat is rich in vitamin C, and its peel also contains natural volatile aromatic compounds; eaten in moderation, it helps with everyday nutritional intake. In traditional dietary therapy, the kumquat is often regarded as having the effects of stimulating the appetite, promoting fluid production and regulating qi. In autumn and winter, many people like to boil kumquats in water or brew them as tea to relieve the discomfort of a dry, itchy throat.

There are quite a few ways to eat kumquats. When eaten fresh, chewing them peel and all gives a fuller flavour; they can also be sliced and preserved in honey, then brewed into kumquat honey water; some people also slowly simmer kumquats into kumquat paste and take a spoonful in warm water. Once processed, kumquats are sweet and tart and very pleasant, making them a great everyday tea drink.

One thing to note is that kumquats contain a certain amount of organic acids, so people with high stomach acid or sensitive digestion should not eat large amounts on an empty stomach. Commercially sold candied kumquats and kumquat paste usually contain a fair amount of sugar, so people who need to control their sugar intake should eat them in moderation. In addition, since kumquats are mostly eaten peel and all, they should be washed carefully before eating to reduce impurities remaining on the surface of the peel.