Growing Kumquats

If you know nothing about kumquats you might think that they’re just stunted or dwarf oranges. You might have seen them in a pot somewhere and thought them no more than a curiosity – a small tree planted for novelty factor alone. Well, you would be wrong on every count.

We’ve mentioned before that all citrus varieties stem from just three species (or four – scientists don’t all agree on this), and that just 3000 years ago they were all too acidic and sour to eat. It’s hard to believe that these few species evolved into the countless lemon, lime, orange, mandarin, grapefruit – and and and – varieties, especially when you look at a massive grapefruit alongside a tiny kumquat. Scientifically, the kumquat is known as Citrus japonica (formerly Fortunella japonica), despite current belief that it originated in China and not Japan.

Appearance

The tree has the characteristic appearance of a member of the citrus family: dark-green glossy leaves with green stems that mature to grey, some thorns and fragrant white flowers. The flowers appear in summer, and the small, oval, olive-sized fruit follows in late winter, staying on the tree for ages. It’s an evergreen plant that grows to a small tree or large shrub, usually reaching no more than 2.5m tall and 1.5m – 2m wide.

Growing requirements for Kumquats

As a small specimen tree, the kumquat is great, especially when taking pride of place in a formal veggie garden, or it can be planted in a large pot or even as a hedge or topiary. The care is simple, as it is a frost-hardy plant with very few pest or disease issues. Water requirements are moderate, so they generally won’t need to be watered during the rainy season. They do need full sun, though, and well-draining soil because they can suffer from root rot. They like humidity, so use water trays to increase it if you grow a kumquat indoors.

Growing Kumquats in containers

If growing in containers, use a free-draining soil mix, water regularly and heavily, and keep in a full-sun spot. No matter where you plant them, add compost and slow-release fertiliser such as Atlantic Flower and Fruit.

The Kumquat fruit

While the white blossoms and orange fruit of the kumquat make it pretty enough to be planted purely as an ornamental, don’t fall into that trap. The fruit is actually delicious, and quite unique for a citrus in that the skin is edible. Walking up to the tree, picking a fruit and popping it whole into your mouth, where you crush it with your teeth to release the fragrant, sweet-sour flavour is quite something, even if it is a slightly acquired taste. If you have yet to acquire it, the fruit (which is plentiful and can be produced twice a year) can be used to make jams, marmalades and jellies, they can be candied, soaked in brandy or pickled, or used in salads, duck dishes, pork dishes or in cocktails.

The fruit also has a range of health benefits, containing high levels of vitamin C and fibre, as well as several B vitamins, vitamins A and E, calcium, manganese, iron, magnesium, potassium, copper and zinc. And because you eat the skin too, you get all of those benefits too, such as antioxidants and essential oils.

Important to note: Due to legislation, this tree may only be planted in the following provinces: Gauteng, Limpopo, North West and KwaZulu-Natal.

How To Make Kumquat Jam

This recipe from food farmer Dale Grobler makes use of these tart little fruits for a jam that just needs a slice of toast or to be used as a tart or cake filling.

Ingredients:

• 280g kumquats
• 1 cup sugar
• Juice from ½ lemon
• Water

Method:

Clean the kumquats by removing any leaves or sticks still attached. Prick a couple of holes in the sides of each kumquat using a toothpick. Put the kumquats in a small pot and cover with water. Bring the water to a boil over a medium heat and simmer for 10 minutes, and then drain. Repeat this cooking method (adding boiling water and simmering for 10 minutes, then draining) twice more. Set the drained kumquats aside.

To make the syrup, place the sugar in a pot and add 120ml (½ cup) of boiling water. Heat the pot for 10 minutes, stirring occasionally and ensuring that you don’t burn the sugar. Cook until the sugar mixture has thickened.

Add the kumquats to the thickened mixture. Keep the mixture on a low heat for another 10 – 15 minutes, or until the kumquats are translucent. Add the juice of half a lemon into the pot and stir until combined. Leave the mixture on low heat for another minute or two. Turn off the heat and leave the mixture to cool.

Place into a sterilised glass jar and into the fridge. The jam will last for up to 3 weeks in the fridge.

Kumquat Liqueur and Chocolates

Ingredients:

• 20 – 30 kumquats
• 2 cups sugar
• 1 bottle (750ml) white
• rum (or vodka or brandy)
• 80g 70% dark chocolate

Method:

Wash the kumquats thoroughly and roll over a grater to make holes in the skin for the liquid to seep in. In a large glass container, add the kumquats, sugar and rum. Cover and set aside. Stir the mixture every day for 14 days. As you stir, the sugar will start to dissolve and it should be fully dissolved in the 14 days.

Remove the kumquats and bottle the liquid to mature further. Give it a try after 3 months. Pat the boozy kumquats dry and dip them into melted chocolate. Refrigerate until set and then store in the freezer for your next party and serve as an after-dinner treat.

Time to grow your own food! Learn more about growing fruits, veggies and herbs with Grow To Eat, your seasonal guide to food gardening.