View source for Kumquat or Kinkan

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Describe the plant here...
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Kumquat or Kinkan. Fig. 2046. A group of dwarf evergreen citrous fruits of the genus Fortunella but formerly referred to Citrus, introduced into England by Robert Fortune, collector for the Royal Horticultural Society, London, from the provinces of Foo-chow- foo, Chusan and Ningpo, China, May 6, 1846. In both China and Japan the kumquat is grown extensively. A. J. Downing reports the variety Nagami (Fortunella margarita) as being in America in 1850, having been brought from England, and importations from Japan by Florida nurserymen between 1885 and 1890 included the Marumi (F. japonica) variety. Shortly after their introduction into America, both varieties were distributed throughout the Gulf coast and California citrous regions and soon attracted attention for their ornamental value. Later the variety Neiwa (F. crassifolia) was introduced but is not yet commonly known. While the kumquat was first regarded as an ornamental in America, it was soon realized that its fruit is valuable for many culinary purposes. In consequence it has been largely planted in many sections, particularly along the Gulf of Mexico.

The kumquats are distinctly shrubby in growth, reaching a height of 10 to 15 feet and an equal distance across the branches. The twigs, branches and leaves make a very dense symmetrical head. The leaves are narrow, elongated, pointed or rounded at the apex, dark green. Thorns are absent or very small. The flowers are small, white and sweet- scented. The first blooms produced in early spring are usually without pistils and of course no fruit results. Later the flowers from which the fruit is produced are borne singly or in clusters of three or four on shoots that arise from the first growth in spring. There may be one or two successive crops of bloom and settings of fruit. The ripening of the fruit is therefore usually prolonged over a period of several weeks or even months. The fruit is small, either oval or round, orange in color, and borne freely.

The kumquats are among the most hardy of the citrous fruits. In dormant condition they have withstood temperatures as low as 15° F. in the latitude of north Florida without injury, and they have been fruited in the open ground as far north as Augusta, Georgia.

While the kumquat may be budded on any of the stocks commonly used for other citrous fruits, most of them are grown on Poncirus (or Citrus) trifoliata. rough lemon, and sweet orange stocks. When soil and moisture conditions are suitable, Poncirus trifoliata is given the preference. It is a very hardy stock and well adapted to the kumquat. For pot culture, when both soil and moisture are under control, it is the best stock to use. The ordinary shield method of budding is used, and the young plants, being; of shrubby growth do not require any special training such as must be given other citrous trees.

In orchard planting, the kumquats are usually placed 10 by 10 feet up to 15 by 15 feet apart. Sometimes they are grown in hedges, the plants being set 6 feet apart in the rows and the rows 15 feet apart. The same tillage and fertilizing are required as for other citrous fruits. Plant-food must be available in liberal amounts to keep the fruits up to size, and fertilizers should be applied in goodly amounts in late winter to produce a strong growth in the first spring shoots.

In the matter of pruning, kumquats are very much benefited by rather severe cutting back of the twigs of the previous season's growth in the winter months. Since the fruit is usually gathered with twigs attached, the necessary pruning is given when the crop is harvested, but if the crop is light, additional pruning will be necessary and should be directed toward thinning out the shoots as well as cutting them back. Liberal pruning well in advance of the starting of growth increases both the size and quantity of fruit.

Varieties.

Up to this time three varieties have been introduced into America, as already noted. A fourth variety, Omi, is listed in Japanese catalogues, and there are doubtless still other forms in China and Japan.

Nagami.—Oblong fruit 1 ¼ to 1 ¾ inches long, deep orange in color- juice acid; rind sweet, spicy; seeds two to five; season October and through the winter. Usually begins to ripen two or three weeks later than Marumi.

Neiwa.—Fruit 1 ¼ to 1 ¾ inches in diameter, round, orange-yellow; juice subacid; rind sweet; season earlier than Nagami; prolific. A recent introduction.

Marumi.—Round; fruit 1 to 1 ¼ inches in diameter, round, irregular in size; deep orange in color; juice acid; rind sweet and spicy; seeds one to three; season October and through the winter. The earliest variety to ripen.

Nagami is usually considered the most desirable variety, as it is more robust in growth and produces fruit of uniform size. Marumi is very prone to produce fruit that is small and very irregular in size. Nagami is thornless, while Marumi has very short, sharp, slender thorns. As a pot-plant, Marumi is valuable because of its very compact symmetrical growth.

Uses.

Well-grown kumquat plants make handsome ornamentals,—the combination of dark green foliage and small golden fruit being very pleasing. They may be used for hedges, planted singly or in groups.

Large quantities of fruit are shipped for the holiday trade. In gathering the fruit, it is clipped from the plants with leaves and twigs attached and packed in strawberry baskets. There is also a good demand for large sprays of fruit and If ayes for decorative purposes. 

When eaten raw, well-ripened kumquats have a very agreeable combination of flavors. The outer rind is spicy, the white inner rind is sweet and granular, while the juice is acid.

The fruit is coming into very general use for the making of marmalade, jelly, preserved and crystallized fruit. Marmalade made from kumquats is esteened by many above the product made from other citrous fruits.

H. Harold Hume.

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