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The benefits and harms of Kumquat

The kumquat, which is also called Japanese orange, or kinkan Fortunella, first appeared in Southeast China. The fruit of this plant is the smallest of all the citrus family, it is oblong, and the length reaches no more than 4 inches. Translated into Russian language means "Golden orange". It is bright yellow, with a strong aroma, has a sweet and at the same time, an unusual sour taste similar to a tangerine. Usually it is eaten together with the peel.

It is important to choose ripe and sweet kumquat. To do this, when you buy must be carefully considered his appearance. The Mature fruit peel is shiny, bright orange color, without dark spots, cracks and depressions. To the touch it should be soft.

Store "Golden orange" usually in the refrigerator for three weeks. It is recommended to thoroughly rinse and dry it before put into the cold. From unharmed fruits beneficial properties can stay in the cold for six months, which is a significant advantage.

Properties of kumquat

The fruit of this plant very useful, as they contain many essential oils, pectin and vitamins, for example, R and C in its composition. It is never of nitrates, so there can be no fear.

The use of kumquat

Due to the fact that the kumquat is rich in fiber, natural enzymes and pectin, the fruits are great for the normalization of the digestive system and cope with exacerbations of ulcers and gastritis. He is able to restore the nervous system. It is proven that people who regularly eat at least one fruit per day, less depressed, or experiencing apathy, nervousness.

The kumquat is often used to rid the body of various fungi and parasites because it contains furocoumarin, which destroys infectious and inflammatory diseases.

If you regularly spend two to three times a day inhalation peel the fruit, then you can get rid of cough, cold, flu. This is because when heated, kumquat highlighted the essential oil, which destroy harmful bacteria and viruses.

The plant can remove toxins from the body that contributes to its purification from radionuclides, toxins, heavy metals. The vessels are cleared of fatty plaques, which reduces the risk of stroke, atherosclerosis and heart attack.

The use of kumquat

Basically, the kumquat is used in cooking. Its value ranges from 60 to 500 rubles, it all depends on the country of origin.

You can just cut the fruit into wedges and enjoy its pleasant taste. Many cook him fresh juice, the taste is a bit sour, but not pereslaschennye.

Not a bad option and a fresh cocktail.

A cocktail of kumquat and cranberry


1. 500 ml orange juice

2. 500 ml cranberry juice

3. 4 pieces kumquat

4. sparkling water

5. ginger

6. black pepper

7. orange

8. sugar


First you need to mix cranberries with water in a blender, then strain the juice, boil the cake and mix all together in a saucepan.

Now you finely chop the kumquats and oranges, add them to the pan with the juice along with all the other products and boil on medium heat for five minutes, then allow to cool. The fruit can be removed.

Usually drink cool or even cold, you can dilute the juice with water to taste seemed not so concentrated.

Harm kumquat

If a person suffers from high acidity of the stomach or has a kidney infection, he should not eat kumquat, because the fruits can cause worsening of the disease.

You should not eat it during pregnancy or while breast-feeding because baby may be allergic to this product.