Kumquat: Harm and Benefit, Caloric Value and Properties

Kumquat, fortunello, kinkan, Japanese orange, fairy tangerine, food of wise men - these are different names for the same fruit. Like other citrus fruits, it has unique useful properties, regardless of whether it is used: fresh, dried or dried.

What is kumquat?

This bright orange fruit, which first appeared in China in the XIX century. After a while it was distributed to other countries of Asia, Europe and America. Kumquat is a fruit whose name is translated from Chinese as a "green apple". Another popular name is "kinkan", it has Japanese roots. It is translated as a "golden orange".

Kumquat in appearance and taste qualities really, reminds this orange citrus fruit. But there are some significant differences. The fruits of kumquat are elongated, elongated, about 5 centimeters long and 3-4 centimeters wide, and the peel is so sweet that the fruit consumes food entirely, getting rid of only the bones inside. The pulp is juicy, with a pleasant, slightly tart sour-sweet taste.

Kumquat belongs to those citrus plants that can be grown in room conditions. With proper care this evergreen tree not only fits perfectly into the design of any room, but will please owners with tasty and healthy fruits.

Composition, nutritional value and caloricity

Kumquat is the source of many vitamins and minerals. Some of these are found directly in the fetal skin. Orange fruits contain vitamins of group B, C, A, E. The chemical composition of kumquat includes such mineral elements as potassium, calcium, phosphorus, zinc, magnesium, copper and iron. There are a lot of fatty acids and aromatic oils in it.

The main advantage of this fruit, in comparison with other citrus fruits, is that its fruits do not contain nitrates at all. That is why the use of the "golden orange" is difficult to overestimate.

Kumquat - a fruit not only unique in its composition, but also low-calorie. In 100 grams of orange fruit contains only 70 calories. He must be in the diet of people who want to lose weight.

Useful properties of fresh fruit

The fruits of kumquat are equally useful in any form. They are eaten fresh, dried, dried. From this, the useful properties of kumquat do not decrease.

Fresh kumquat:

• An indispensable product for the prevention and treatment of diseases of the nervous system;
• Helps to get out of a depressed state, get rid of stress and apathy;
• Normalizes the emotional background;
• Improves the work of the heart and blood vessels.

"Golden Orange" must be eaten directly with skin. It contains a large number of vitamins and minerals, with absolutely no nitrates.

Dried kumquat: harm and benefit

More useful than fresh, is dried kumquat. The amount of vitamins and minerals in it is even greater. For example, the antifungal substance furokumarin contains not fresh fruit, namely kumquat dried. Its useful properties are as follows:

• Effectively fights against colds and flu;
• Fights against fungal infections and inflammations;
• Stabilizes the work of the organs of the gastrointestinal tract;
• Charges the body with energy, increases vitality;
• Replenishes the deficiency of vitamins and minerals, increases the body's resistance to various viruses;
• Improves brain function;
• Essential oils of dried kumquat increase its bactericidal properties, which is especially important in the period of increasing number of colds.

The fruits of the "golden orange" can bring harm to the body. Contraindications to its use in dried and any other form are:

• Chronic gastritis and peptic ulcer. The acid, contained in the fruits of kumquat, causes an aggravation of these diseases.
• Kidney Diseases
• Propensity to allergies.
• People with diabetes should limit their consumption of dried fruit.

Dried kumquat, the harm and benefit of which is not known to everyone, thanks to the high content of vitamins and minerals is recommended even for pregnant women. But in the last trimester, you should limit its use, because there is a high risk of developing allergies in the unborn child.

Dried kumquat. Harm and benefit to the body

Dried kumquat is no less useful than dried or fresh. He is in no way inferior to them in useful properties. Kumquat dried is especially useful for people with eye diseases. This is due to the content of vitamin A in its composition.

"Golden Orange" has a favorable effect on the skin. He warns her of premature aging, reduces the negative impact of ultraviolet light. The natural beauty of the skin is provided by vitamin E in the pulp and the peel of the orange fruit.

Dried kumquat, the harm and benefit of which largely coincide with those for fresh and dried fruits, is an indispensable product in the winter season. It helps to strengthen immunity in adults and children.

Using Kumquat in Cooking

Kumquat is used in the preparation of dishes in fresh and dried form.

• From its ripe fruits, you can prepare an original sauce, which perfectly harmonizes with the taste of meat and vegetable dishes.
• From orange fruits, you get a tasty and healthy jam, jam and marmalade.
• Kumquat, whose properties are preserved in any form, is used to make candied fruits. They can be added to various desserts and baked goods.
• From the juice of the "Japanese orange" make delicious cocktails, liqueurs and tinctures.

Kumquat dried, useful properties of which are even higher than fresh fruit, will give any baking a unique citrus aroma. But in this form, its calorie content per 100 grams is not 70, but as much as 280 kcal.

How to cook candied fruits from kumquat at home

To prepare tasty and useful candied fruits, you need 0.5 kg of kumquat, the same amount of sugar and 100 ml of water. Then everything is very simple.

1. Fruit rinse, cut into slices, remove bones.
2. Prepare syrup from water and sugar. Boil a minute.
3. In boiling syrup add pieces of kumquat. Cook over medium heat for 10 minutes.
4. Remove from heat, allow to cool completely.
5. The next day, boil the candied fruit for 10 minutes. Repeat the procedure for 2-3 more days.
6. After that, put the cooled candied fruits on a baking tray with parchment. Dry for a day in the air in a ventilated room, and then several hours in the oven at a temperature not exceeding 50 degrees. The longer the pieces will be in the oven, the harder will be kumquat.

Candied fruit after cooking can be sprinkled with powdered sugar. Keep in dry container for about 6 months.

Fruit jam from kumquat

From the useful kumquat you can make a very tasty jam. To do this, you need 1 kilogram of ripe fruit, 800 grams of sugar and 200 ml of water.

Kumquats should be thoroughly washed, dried and cut into thin rings, not forgetting to remove pits. Then in a saucepan, boil the syrup from sugar and water. Switch off the cooker. Dip into syrup sliced fruit, and set the pan aside for 12 hours. After this time, start again preparing the delicacies. Cook it over low heat, stirring occasionally, until the syrup becomes transparent. Hot jam to spread on sterile jars, wrap, and then send to storage in the refrigerator or cellar.

Jam from kumquat turns dense, like marmalade, fragrant, with spicy bitterness. Regardless of the method of preparation, the fruit does not lose its useful properties.