The benefits and harms of kumquat, how to eat it, what its taste is like, recipes. Kumquat: beneficial properties and contraindications

The supermarket shelves are full exotic fruits, and we, the residents of Russia accustomed to apples and pears, know nothing about many of them; we often don’t even know about their existence. Today we will talk about one of them. Meet the kumquat.

Kumquat is a fruit with a strong aroma that can be classified as a citrus fruit, although it is closer to the Fortunella subspecies. Fortunella, Japanese or Chinese orange, kinkan are all other names for kumquat. Yes, an orange, because the fruit looks like . And Chinese - because the homeland of kumquat is China. Although from Chinese it is translated as “golden mandarin”.

If you see the words “meiwa”, “fukushi”, “marumi” or “nagami” on a sign next to the fruit, you should know that these are all also kumquat, but of different varieties. Kumquats are grown in Japan, China, the southern states of the USA, Greece and some other countries. Is it possible to grow this exotic fruit at our home?

Kumquat. Beneficial features

The kumquat barely reaches 5 cm in length and no more than 3-4 cm in width. The weight of one fruit is about 30 grams. The skin of the fruit, like an orange, is covered in pimples, but its taste is more reminiscent of sweet and sour. Calorie content 100 grams fresh product is only 71 kcal. A energy value dried kumquat increases up to 284 kcal - so you should not abuse it, especially if you are losing weight.

Kumquat has a decent content of vitamins (after all, it is a citrus). There are vitamins A, some from group B, E, C, K, various minerals, essential oils and fatty acids, magnesium, calcium, sodium, iron, phosphorus, potassium, copper, zinc. So it can be eaten during an epidemic of viral diseases and for...
Followers traditional medicine It is recommended to use kumquat for disorders of peristalsis and work in the gastrointestinal tract, for ulcers and gastritis, since the composition contains enzymes and.
Furocoumarin, which is contained in the fruit, fights viral infections, inflammation and fungi.
To cheer ourselves up, we eat high-calorie chocolate. Replace it with kumquat. It successfully fights depression, stress, eliminates irritability, apathy, nervousness, adds mental and emotional strength, and the desire to move on.

What else is kumquat good for? Everything about it is useful, right down to the peel. Decoction of dried peels good to use in inhalations. Essential oils contained in the peel treat coughs, runny nose, relieve congestion and even headache.

The properties of kumquat as a dietary product are very valuable. It breaks down excess and unhealthy fat, and removes them from the body, simultaneously cleansing it of slagging and heavy metals, toxins and radionuclides. Prevents the development of diseases such as stroke, atherosclerosis, vascular blockage, and heart attack.

Kumquat. Contraindications

Like any product, kumquat has restrictions on its consumption in food.

Fresh kumquat has a sour taste, and dried fruit very sweet. Therefore, you should not eat dried kumquat in unlimited quantities for people with impaired metabolism, with overweight, sick diabetes mellitus and children.

Since kumquat is a citrus fruit, it can cause heartburn and aggravate it in people with kidney disease or high stomach acidity.

Expectant and nursing mothers should also be careful - kumquat can cause diathesis, that is, allergies.

Kumquat. How to choose?

To fully enjoy the taste of an overseas fruit, you need to learn how to choose it correctly.

The skin of the kumquat should be shiny and orange, like an orange, without any wormholes, cracks, holes or dark spots.
If the fruit is very hard, it was picked unripe. An overly soft kumquat is also bad - it is overripe, and its taste has already deteriorated a little.

After choosing a kumquat and bringing it home, wash and dry it. Now you can put it in the refrigerator, in the fruit compartment, where it can remain for up to three weeks. If kumquats are frozen, the shelf life will increase to six months without loss of flavor and useful qualities. You can freeze whole fruits or crushed ones into a puree.

Kumquat. How to eat exotic fruit correctly?

Kumquat is consumed with the peel. The peel tastes tart and sweet, and the flesh is sour. Don't like skins? Dry them. You will soon find out what to do with them later.

Kumquat will not stay in the refrigerator. It is used both separately and as part of any dish.

Decor. Due to its small size, kumquat is used to decorate salads, canapés, appetizers, hot dishes, desserts, and glasses of cocktails. It is threaded onto skewers.
Fish, chicken. A marinade for these products is made based on kumquat. The rub and poultry acquire a delicate, slightly citrusy flavor.
Meat. Very tasty meat baked in the oven with kumquat. To do this, a piece of meat is rubbed with spices, salt and baked for an hour in the oven. Then cover the meat with whole uncut kumquat fruits and put the dish in the oven for another 10-15 minutes.
Sauces. Using kumquat they make incredibly tasty sweet and sour sauces. They are usually served with meat.
Dessert. Kumquat is added to fruit salads, cottage cheese casseroles, in yogurt, milkshake, curd mass.
Sweets. From kumquat, like ordinary fruits, you can make jam, preserves, candied fruits, and jelly.
Beverages. Freshly squeezed kumquat juice is slightly tart, sweet and sour. It is perfectly refreshing on a hot day.
Pickles. Kumquats can even be pickled like lemons.

You need one lemon, a kilogram of kumquats, 3 heaped tablespoons of salt, 1 medium head of garlic, spices to choose from: allspice or black pepper, paprika or hot pepper, onion, laurel; vegetable oil is filtered, that is, without a strong odor.

They are prepared like this. Kumquats and lemon are washed, scalded with boiling water, and the kumquats are cut into four slices. Place the chopped kumquats in a bowl, sprinkle them with salt and mash until the juice releases. Now let the kumquat rest for about an hour. After an hour, add crushed or chopped onion rings, spices to the bowl, squeeze the juice from one lemon. There may be more lemons. Kumquat and lemon juice should completely cover the semi-finished product. Now you can transfer the mass into clean jars, doused with boiling water. Pour the mixture on top vegetable oil. The layer of oil on top should be about 1 cm. Cover with gauze and leave in the kitchen to ripen at room temperature. After two days, check whether the fruit is covered with juice. If not, add more lemon juice. After another couple of days, the jar can be placed in the refrigerator. Pickled kumquats are ready.

According to some reports, kumquat normalizes blood pressure and strengthens physical strength. One 60-year-old man ate a little dried kumquat a day for two weeks in a row. Result: he plays football with his grandchildren, launches airplanes and boats, and what he had high blood pressure, he completely forgot. But! A little bit at a time, since dried kumquat is very sweet and high in calories.

Kumquat. How to grow?

What a useful fruit is this kumquat, growing at home... is it possible? Under certain conditions and efforts it is possible. In Russia, kumquats are grown in the Krasnodar region, in the region of the subtropics.

You can grow a kumquat from seeds, cuttings, or graft it onto another citrus bush.

Suppose you have already grown kumquat using one of the methods. Now about caring for it.

We prepare a mixed soil - from plant humus, well-rotted manure, turf soil and coarse sand. The components are taken in equal shares.
We put something lattice in the tray, then a pot. This will allow air access to the roots of the plant.
In summer, kumquats need to be watered like regular citrus - as the soil dries out.
In winter, make sure that the tree does not become over-watered - at this time it is dormant. Have the leaves started to turn yellow? You are overwatering the plant.
Periodically, especially during the fruiting period, kumquats need to be fed with superphosphate. If this is not done, the ovaries will fall off and there will be no fruit.

Kumquat is a plant that can bloom and bear fruit. all year round with proper care. Therefore, no one will stop you from enjoying tasty, juicy and so healthy fruit. If desired, you can grow it at home, in a greenhouse or winter garden.

Kumquat is an exotic fruit, a member of the Fortunella genus, a relative of orange and lemon. It is also sometimes called kinkan. It resembles an oblong orange the size of a large grape, covered with delicate orange skin. This beautiful, unusual citrus has a low calorie content and is a source of large quantities useful substances and vitamins. The fruit also has bright taste and gentle fresh aroma. However, in some cases, eating kumquat can be harmful to the body.

Beneficial properties of exotic fruit

Kumquat is great for those who want to lose weight. Not only does it have a low calorie content (68 kcal per 100 grams), but it also speeds up the metabolic process, triggering the main mechanism of weight loss, which in this case goes faster and without harm to health. Dried kumquat has a higher calorie content - 284 kcal per 100 grams of fruit.

The fruit is also rich in vitamins and microelements.

Kumquat contains vitamins A, C, E, group B, phosphorus, iron, potassium, calcium, magnesium, zinc. Natural minerals and trace elements are well absorbed by the body without causing harm to health. The peculiarity of kumquat is that when dried it retains all its valuable properties.
Fresh fruits are rich in vitamin C, which benefits people with weakened immune systems, as well as absolutely everyone during the cold season. It is responsible for strengthening the body's defenses against pathogenic microbes. For bacterial, viral, fungal diseases, use kumquat; beneficial features This citrus enhances the effect of traditional treatment.
Vitamins A and E are beneficial for visual acuity; prevent the occurrence of problems with the retina of the eyes. These substances also promote the production of collagen, which makes the skin smoother, firmer and more youthful. Vitamin E has the ability to heal wounds, scratches and scars.
The substances that make up this bright citrus help to quickly remove lactic acid from the muscles, so it benefits athletes and all people who care about their physical fitness. Kumquat fruits also have a very good effect on the heart muscle.
Magnesium and B vitamins are essential for nervous system person. It is these substances that help us calmly overcome stress, increase alertness and efficiency, and improve our mood. Kumquat charges the body with energy. This property of the fruit, such as increasing the conductivity of nerve impulses, makes it useful for people with mental work. No wonder this fruit is called “food of the wise”!
Calcium, which is part of citrus, not only strengthens bones and joints, it also makes the walls of blood vessels more elastic and cleanses the bloodstream of cholesterol deposits. Regular use kumquat prevents heart problems, headaches, and high blood pressure.
Iron is an element actively involved in the process of hematopoiesis. All people need to receive it. Timely replenishment of iron reserves will give you energy and help avoid dizziness and fatigue. This property of kumquat will be especially useful for pregnant women.

What is the harm?

At the expense of the rich mineral composition fruit can bring not only benefits to the body, but also harm. Citrus fruits are a very common allergen, so if your body reacts to oranges and lemons, then you should not eat kumquats. Dried fruit can also cause allergies. Due to the large amount of fruit acids, it is contraindicated for people with peptic ulcers, problems with the oral mucosa, and weakened tooth enamel.

How to eat kumquat correctly?

Unprocessed fruits provide the greatest benefits, so it is best to eat fresh fruits. They are eaten with the skin, as it not only contains important microelements, but also gives the citrus taste a fresh sourness. The fruit is also used to decorate various dishes.

Dried kumquat retains most of the vitamins and useful microelements. But you need to prepare the fruit correctly - dry it in the sun or in the oven at a temperature not exceeding 40°C. Most of the properties of the product that are important for the body are preserved by factory removal of moisture in a dehydrator. Dried kumquat is eaten as a dessert and also added to baked goods, fruit salads and vegetable side dishes.

But candied fruit will no longer bring you any benefit, since all the necessary substances are destroyed under the influence of high temperatures. A large number of Sugar in fruits prepared in this way does not contribute to weight loss and is harmful to health.

Kumquat is healthy and delicious fruit With low calorie content, which will diversify your diet, help you lose weight and nourish your body with vitamins and other necessary substances.

Dried kumquat- these are the dried fruits of the wonderful citrus plant of the same name, which is believed to have first appeared in the vast expanses of Guangzhou (China). From Chinese, kumquat is translated as “golden apple,” although it is often called “Japanese orange,” as well as kinkan and fortunella. IN fresh Kumquat resembles a tiny lemon, and when dried, it resembles dried apricots, although everyone’s associations are different.

Dried kumquat can be different colors(see photo): yellow (“lemon”), orange (“orange”), red (“tomato”) or green (“lime”). The first two are considered natural for a given fruit. However, if the color is too bright and catchy, it means that the fruits have been tinted (in this case, they will most likely emit a slight chemical smell). Natural dried kumquat has a slightly pale tint.

In addition to color, attention should be paid to the presence or absence of whitish spots and streaks on the surface of the fruit. Their presence indicates that the kumquat was additionally treated with something during drying (usually this is done due to the appearance of mold). To avoid problems, it is better to refuse to purchase such a kumquat.

And, since we have already mentioned the smell, let us add that made in a natural way dried kumquat smells of citrus and a little mint (the latter is not always the case). The presence of chemical components in its aroma indicates that the fruits were dried or given an attractive appearance with the help of chemicals, and this significantly reduces the benefits of their use.

Beneficial features

The beneficial properties of dried kumquat are determined by its rich composition, which contains a variety of vitamins (especially P and C), minerals (Mg, Ca, K, Na, P) and trace elements (Cu, Mn, Fe, Zn), as well as essential oils, enzymes and pectin substances. Thanks to this, it replenishes the lack of vitamins in the human body, normalizes digestion, improves immunity and effectively fights infectious diseases.

Dried kumquat is also considered dietary product, even despite the fact that, compared to fresh fruit, it has an increased carbohydrate content and, accordingly, calorie content. The fact is that it also contains more pectins and polysaccharides, due to which it more effectively normalizes metabolic processes in the body, and weight is reduced. True, not always, but we will talk about this in more detail in the section on the dangers of dried kumquat and contraindications to its use.

Use in cooking

The use of dried kumquat in cooking is due to its sweet taste with a slight bitterness that the peel imparts to the fruit. By the way, unlike other citrus fruits, kumquat is usually consumed with its peel, because its flesh has a sour taste, and its peel is sweet with a pleasant bitterness.

Pieces of dried kumquat are often added to baked goods (pies, cakes, casseroles), as well as to preserves and jams, which improves taste qualities and significantly increases the benefits of these products. But most often, dried kumquat is eaten just like that, instead of sweets, or as a snack with tea or coffee. In fact, this is an independent dessert, as tasty as it is healthy. If desired, it is permissible to lightly dust it with powdered sugar, but even without this, dried kumquat has a pleasant sweetness.

Benefits of dried kumquat and treatment

The benefits of dried kumquat for humans are enormous and, perhaps, have not yet been fully appreciated, although it is prescribed as an auxiliary therapy in the treatment of many diseases or simply to keep the body in shape.

First of all, thanks to his rich and, most importantly, natural composition dried kumquat can successfully replace many vitamin and mineral complexes. He has a beneficial effect on the entire body: replenishes deficiencies of vitamins, minerals and trace elements, successfully fights infections, improves metabolic processes, normalizes stool and even helps eliminate hangover syndrome, for which the Chinese especially value him.

To experience the benefits of kumquat, you do not need to consume it in huge quantities. It is enough to eat 6-8 fruits a day (preferably in the morning) to feel significantly better within a couple of weeks. Moreover, overuse of dried kumquat can lead to negative consequences, more about which read below.

Harm of dried kumquat and contraindications

Harm of dried kumquat for human body is mainly associated with immoderation in its use, so the famous thesis that everything is good in moderation is also true for this fruit.

Despite the fact that dried kumquat is a dietary product, it is still high in calories and carbohydrates, which means people prone to obesity should eat it with caution. In addition, a contraindication to its use is increased acidity of gastric juice and kidney disease, since poisons and toxins that kumquat effectively expels from the body pass through them and can cause complications.

And also from kumquat, both fresh and dried, should be avoided by allergy sufferers and mothers, expectant and nursing mothers, since some substances in its composition are strong allergens and can harm the child or provoke an attack.

Despite this, dried kumquat is very useful product, which we strongly recommend that you take a closer look at.

Having a lot in common with the others, but at the same time, very different from them.

It is small in size, but deserves full attention. Citrus kumquat not only tastes great, it's also very healthy.

The article will discuss the characteristics of the fruit, what a kumquat looks like, how to consume it as food, and will describe the benefits of kumquat and its contraindications.

Kumquat - what kind of fruit is it?

The name "kumquat" comes from the Chinese "golden". The fruits of this tropical tree have a yellow-orange hue, so in the sun they seem to “glow gold.”

If you are interested in what fruit is otherwise called fortunella, you can also find information about kumquat. Indeed, fortuneella fruit, as well as kinkan, are other names for kumquat.

The fruits of a luxurious evergreen tree resemble small oranges in appearance. They are oblong-oval in shape, fiery in color, and do not exceed 2-2.5 cm in size (diameter). Some varieties of fruits grow somewhat larger and reach 4-5 cm.

Where does kumquat grow?

The plant belongs to the Rutaceae family, genus, but is often classified as a separate genus, Fortunella. It grows in the wild in China, and is also cultivated in Japan, the USA, southern Europe, and many Asian countries. There are six main varieties of Fortunella, as well as a lot of hybrids - with:

lemon;
lime;
clementine, etc.

Composition, calorie content of kumquat

The fruit contains more than 80% water, but the remainder is completely “occupied” with substances valuable to the body.

Like other citrus fruits, it contains great amount ascorbic acid. The fruit also boasts the presence of niacin, retinol, alpha-tocopherol, and pantothenic acid. The fruits also contain a lot of rutin, vitamin P and minerals - zinc, copper, calcium, iron, phosphorus.

Fresh fruit and kumquat are rich in pectin substances, fatty acids, and essential oils. Thanks to them, the fruits have a pleasant aroma.

Available in aromatic pulp and phytocoumarin, which has antifungal properties. I am glad that kinkan does not absorb nitrates, which other citrus fruits may contain. Kumquat calories dried high – 284 kcal, but fresh fruit is low in calories (71 kcal).

Kumquat - benefits and harm

The beneficial properties and contraindications of kumquat have long been known to adherents of alternative medicine. It is not only eaten to improve the health and vitaminization of the body, but is also used for treatment against various ailments. The fruits have antimicrobial properties and help with colds, coughs, and sore throats.

Regular use of Fortunella has a beneficial effect on the functioning of the gastrointestinal tract and serves as a preventive measure peptic ulcer, colitis, constipation. The beneficial properties of kumquat (dried and fresh) for the nervous system are significant - the fruit helps with nervous tension, stress, apathy, depression, and poor memory.

Kinkan reduces bad cholesterol in the blood, improves the functioning of the heart and blood vessels. Despite its low calorie content, the fruit also speeds up metabolism. The beneficial properties of dried kumquat are no less valuable - they are brewed in infusions and made with it. alcohol tinctures and also eaten in pure form– from all of the above ailments, as well as fungal diseases, hangovers, low immunity.

Kumquat for colds and ARVI

Chop fresh fruit. Pour a heaping tablespoon of raw material into a glass hot water(60-70 degrees), leave for 20 minutes. When serving tea, add a little boiling water to it (to warm it up), add half a tablespoon of honey. Drink three times a day until recovery.

Kumquat for high cholesterol

Grind the previously washed fruits in a meat grinder. Mix in a 1:2 ratio with honey. Leave in the refrigerator for 3 days. Take a tablespoon of the mixture in the morning on an empty stomach for at least a month.

Is there any harm from kumquat?

At acute form gastritis and peptic ulcers, all citrus fruits can irritate the mucous membranes and provoke increased pain. You will also have to remove the fruit from the menu in case of inflammatory diseases of the kidneys and bladder.

Candied fruits should not be eaten if you have diabetes.

Kumquat is an allergic fruit, so children and allergy sufferers should be especially careful when consuming it.

The tropical fruit kumquat is similar to a tangerine, but has a little more sourness. This applies to its pulp, which even looks very similar to tangerine.

Although the kumquat fruit tastes similar to other citrus fruits, eat it with its thin peel, and it is she who gives the “”. The peel has a tart, sweetish flavor that blends with the taste of the flesh, making the kumquat a unique and unusual fruit.

How to eat fresh kumquat is very simple. It is enough to wash it thoroughly, cut it into slices, or, if the fruits are small, bite them and eat them. The seeds of the fruit should be spat out - they are bitter and greatly spoil the taste. To enrich the body with vitamins, it is enough to eat 5-8 fruits a day.

There are other options for how to use and how to eat kumquat. It makes excellent candied fruits, jams, and marmalades. Fruit juice can become the basis for a sauce or marinade. Fortunella looks great in fruit salads, used for the production of alcoholic beverages.

Meat with kumquat

Products:

pork tenderloin – 500 g;
kinkan – 100 g;
salt, spices - to taste;
– 50 ml;
garlic – 2 cloves.

Wash the meat, stuff it with chopped pieces. Coat the meat with a mixture of salt, spices, and butter. Bake in the oven under foil until done. Next, take it out, cover it with fruit, and put it in the oven for another 10 minutes.

How to choose the right kumquat fruit

Now the fruits of this amazing plant can be purchased in any supermarket. They also sell kumquats in sugar, or candied fruits. A fresh kumquat must have an even, bright skin color. Other signs quality fruit are:

absence of cracks, rot, other damage and dark spots;
the surface is smooth, shiny;
fruit size is about 2.5 cm (varieties with larger fruits are rarely sold);
the weight of one fruit is approximately 20 g.

Fruits that are too hard to the touch will be unripe and tasteless. On the contrary, the overly soft fortunellas are overripe, losing their unique taste.

Storage

You can store the fruits at home in the refrigerator for up to 3 weeks; before storing, they must be washed and dried. Frozen whole kumquats keep well for up to six months.

Growing kumquats at home

Process home grown fruit is quite complex. First, you should collect seeds that will only be suitable from fresh, ripe fruit. The extracted seeds are washed and dried. Before planting, the seeds need to be soaked in a growth stimulator according to the instructions.

Fortunella grows best in a special soil mixture for citrus fruits (sold in flower grower stores). The seeds, three at a time, are planted in a pot about 8 cm high, deepened by 2 cm and watered. Next, the pots are covered with film and placed in a warm place.

After 35-45 days, shoots appear, after which the seedlings are picked and planted in separate pots. Plants are regularly watered and fertilized. At home, you can grow a fruit-bearing kumquat up to 50 cm in height, but regular watering, fertilizing, and replanting into larger pots is required.

And here is a video on the topic in question.

You may already be familiar small fruit kumquat. It is found on shelves both fresh and dried. A remarkable citrus, similar to a reduced rounded or elongated orange, has a number of positive properties for the body. This is one of the vegetables that can and should be eaten directly with the peel.

What is a kumquat, what benefits and harms are hidden under the edible peel, and what properties does dried citrus have?

What kind of fruit is kumquat and how does it grow

China is considered to be the birthplace of many citrus fruits. There it is also called kinkan, which translates as golden or golden. The first mentions of it were found in ancient chronicles of the 12th century. Residents of Europe did not even know about kumquat, what kind of fruit it was. At the beginning of the 19th century, a group of Portuguese sailors brought strange little tangerines back from their next voyage. Later, in 1846, Robert Fortune, a Scottish botanist, described the kumquat and brought it to England for the first time. In honor of the scientist, the orange mini-fruit and the whole genus of citrus plants were named Fortunella.

Today the plant lives in countries with a subtropical humid climate, in Southeast Asia, China, India, Japan, and is gradually expanding into the Mediterranean and the USA. There are 6 varieties of kumquat in total. It is grown in a pot or tub on the windowsill. Fruits obtained at home are in no way inferior in taste to those grown in the wild.

The plant cannot be called a long-liver; on average, a kumquat exists for no more than 40 years. During this time, the tree grows to 2.5-4 meters in height, decorating itself with a lush, dense green crown. Dense but flexible branches are sometimes protected by thorns and densely strewn with numerous small leaves of a rich emerald color.

In mid-summer, delicate white flowers with five petals appear on the branches. The fruits appear closer to winter. The plant bears fruit from approximately November to April, depending on the variety. Over the course of a year, the tree produces from several hundred to several thousand small citrus fruits.

The fruit itself is small: about 5 cm in length and 3 in diameter, weighing about 30 grams. The peel is dense, but thin, it is colored in different shades. Different varieties bear fruits of different colors: from light yellow to deep orange.

The sweet, slightly tart edible skin pairs perfectly with the sour flesh. Inside the fruit is divided into 5 large slices, contains a small amount of small seeds.

Regardless of where it grows, the kumquat is not fed with nitrates from the soil, therefore, it does not accumulate them either in the peel or in the pulp. In modern environmental conditions, this is a unique and useful property.

Calorie content, chemical composition

It’s hard to believe that kumquat can contain so many beneficial substances. But it is so! The fruit is very rich in vitamins, minerals, valuable organic compounds (lutein, pectin, zeacasanthin carotene) and fiber. Almost half vitamin composition allocated to vitamin C, a little less vitamin A, E, B3, B5, R. The record holder among minerals is potassium. In addition, kumquat contains calcium, phosphorus, zinc, magnesium, iron and sodium necessary for the body.

It is recommended to eat the kumquat whole, along with the peel, not only because interesting combination tastes. The peel is a powerful source of copper, iron, manganese and molybdenum, polyunsaturated fatty acids and essential oil, containing limonene, pinene, bergamonene, caryophyllene, humulene.

From a nutritional point of view, kumquat is valued for. More precisely, for low calorie content: only 71 kcal per 100 grams.

One hundred grams of fruit contains:

1.88g protein,
0.86g fat,
9.4g carbohydrates.

80% orange fruit consists of water.

Of course, we are talking about fresh kumquat. In dried form, the energy value is much higher.

Beneficial features

It is the unique vitamin and mineral composition that gives kumquat a whole list of various beneficial effects on the body:

But this is not full list, why fresh kumquat is valued. Its beneficial properties are manifested not only when eaten.

The juice serves as a component of creams and face masks. It effectively whitens the skin and removes age spots.
The oil fights cellulite, smoothes stretch marks, and is often used in soap making.
Inhalations with peels or oils eliminate dry cough and nasal congestion.

Dried and dried kumquats

Popular options for preserving and preserving fruits are drying and drying.

As a dried fruit, kumquat is a heat-dried fruit that preserves unusual taste product.

Dried kumquat is the same fruit that has undergone prolonged drying at a temperature not exceeding 40 degrees.

Candied citrus fruits are no less popular. The fruits are first boiled in glucose syrup, dried then rolled in powdered sugar. Of course, in this case, no dietary properties, is not even a question.

Composition and properties of dried kumquat

Dried kumquat retains most of the micronutrients found in fresh fruit. After removing water, the concentration of useful substances and food nutrients increases significantly. Dried kumquat in the form of candied fruits has a calorie content of 284 kcal per 100 grams and contains:

3.8 g protein,
0g fat,
80.1 g carbohydrates.

This applies to products that have not been prepared with sugar. Otherwise, the calorie content may be unexpectedly high, and dried product It will simply lose all its beneficial properties.

Eating dried kumquat is useful for vitamin deficiency, during illness and recovery. Dry fruit retains all the properties of a fresh product, which is especially important for problems with the gastrointestinal tract during colds. Also, dried kumquat effectively cleanses blood vessels of cholesterol and prevents the development of atherosclerosis.

How to eat kumquat

Before you move on to the gastronomic pleasure of kumquat, you need to choose it correctly. When buying fresh kumquats, choose firm, elastic fruits that are brightly colored orange color with gentle citrus aroma. The presence of stains, abrasions and damage to the integrity of the peel indicate a spoiled and low-quality product. Green kumquat will not be able to please you with an unusual palette of taste, since it is simply not yet ripe. Excessively soft fruits, on the contrary, have already stale and are beginning to deteriorate.

When buying dried kumquat, pay attention to the presence of whitish spots on the peel. Their presence means that the fruit has been additionally treated with chemicals to prevent mold. The most useful are considered to be uncolored fruits, naturally yellow and orange. Naturally prepared dried kumquat has a light, pleasant smell citrus with a subtle minty note.

Now, you know how to choose fresh or dried fruit. It's time to find out how to eat it.

Kinkan is consumed whole, along with the peel. This is the only way to feel the unique tandem of sour pulp and sweet, tart skin. Of course, the fruit can be peeled, but is it necessary, considering all the usefulness of the peel?

Fresh kumquats can be frozen, which allows you to preserve them for up to six months.

It is added to porridge, various desserts, ice cream, cocktails, and smoothies. The fruits are used to make jam, jam, marmalade, juices and syrups, and are used as a filling for baked goods and casseroles.

Sweet and sour dishes are prepared based on kumquat, sometimes hot sauces for meat and seafood. Often, chopped fruit is baked in the oven along with poultry, fish and vegetables.

It is also used for flavoring liqueurs and as a light snack To alcoholic drinks(wine, vermouth, champagne).

Dried kumquat is added to baked goods, but most often eaten on its own, as useful alternative sweets. Moreover, the fruit goes surprisingly well with both tea and coffee.

Green or black tea with the addition of dried kumquat or its peel - spicy drink, enriched with vitamins. Regular use will help you forget about colds, depression and poor metabolism.

There are many recipes with kumquat, both fresh and dried. But to avoid possible negative consequences, you need to understand how much kumquat you can eat per day.

To replenish the reserves of vitamins and microelements, 2-3 fresh fruit, but twice as much as dried ones.

Possible harm

Of course, fresh and dried kumquat has a number of limitations and contraindications.

The fruit, like all citrus fruits, . If you suffer from this, introduce the product into your diet gradually, in small portions, carefully monitoring the condition and reaction of the body.
and feeding, especially if you have not tried kumquat before, it is better not to be exposed to gastronomic risks. New Product may cause diathesis and allergic reaction The child has.
People with high acidity of gastric juice should not get carried away with kinkan.
In the presence of inflammatory diseases Gastrointestinal tract (ulcer, gastritis, intestinal inflammation), especially during an exacerbation, it is better to refrain from eating fruit in any form. A large amount of acids will irritate the already sensitive membranes of the digestive organs.

The persimmon genus has hundreds of varieties growing on all continents of the planet. Although China is considered the birthplace of the plant, which today grows and sells...