Fortunella species
Family: Rutaceae

Originally from China and eastern Asia, the kumquat is the smallest citrus cultivated, in tree size and fruit. It is grown both for decorative value and for its edible fruit. It is an evergreen shrub, to 3.5 m (11 ft), with small leaves, sometimes variegated, sweetly perfumed, white flow­ers, and orange-yellow, aromatic fruit, a little larger than a cherry. The fruit is eaten raw and is delicious made into jams and preserves.

Species

F. japonica, round or Marumi kumquat, has a sweet rind.

F. margarita, oval or Nagami kumquat, can be eaten fresh.

Cultivation

Kumquats are sensitive to frost, and in frost-prone climates should be grown in pots in a cool greenhouse or conservatory. Soil-based potting compost is recommended. Provide full light (but shade from direct strong sun) and an airy atmosphere. Where plants can be grown outside, they need a spot in full sun with fairly rich, well-drained, yet moisture-retentive soil. Propagation is from seed sown under glass in spring, or from semi-ripe cuttings in summer. They will need basal warmth to root. Lightly prune plants to ensure a good shape and an open centre. When pruning, bear in mind that they fruit on the previous year's wood.

Climate

At least zone 9.