Kumquats are small, citrus fruits native to South Asia and the Asia-Pacific region. Unlike most citrus fruits, you can eat them whole—skin and all. Their bright orange color and oval shape make them visually similar to tiny oranges, but they’re distinct in flavor and texture.
The peel of a kumquat is surprisingly sweet, while the flesh is tart and tangy. This combination gives kumquats a unique taste experience, blending sweetness and acidity in every bite. They’re often enjoyed fresh, but they can also be candied, made into marmalade, or used in baked goods.
These fruits are nutrient-rich and low in calories. They’re packed with vitamin C, fiber, and antioxidants, making them a healthy snack choice. Kumquats are also believed to support immune health and digestion.
Kumquat trees are hardy and thrive in warm climates. They’re relatively small and can even be grown in pots, which makes them popular among home gardeners. Their glossy green leaves and fragrant blossoms add ornamental value to gardens and patios.
In many cultures, kumquats carry symbolic meaning. In China, they’re associated with good fortune and wealth, often given as gifts during the Lunar New Year. Their bright color and round shape are thought to bring positivity and prosperity.
Culinary uses for kumquats extend beyond sweet dishes. Their tangy flavor pairs well with savory recipes, such as glazes for meat or additions to salads. They’re also a favorite for crafting unique cocktails and syrups.
Kumquats
Nagami Kumquat (Citrus margarita)
The Nagami Kumquat is the most popular variety in the U.S., growing 6-10 feet tall in zones 9-10, with oval, medium-sized fruits (1-2 inches long) featuring a bright orange, thick peel and tart, juicy pulp. Blooming with fragrant white flowers in spring, it fruits from November to April in full sun with well-drained soil. Its sweet rind contrasts sharply with its sour flesh, making it ideal for eating whole, marmalades, or candying, though it typically has 2-5 seeds.
Meiwa Kumquat (Citrus crassifolia)
Meiwa Kumquat, a hybrid of Nagami and Marumi, reaches 8-12 feet in zones 9-10, producing large, round fruits with a smooth, thick, sweet orange peel and mildly tart juice. Its dense, glossy foliage and spring blooms make it a favorite for fresh eating, with harvests peaking December to March. Less seedy (2-5 seeds) and sweeter than Nagami, it thrives in sun and is often grown for its balanced flavor and ornamental appeal.
Marumi Kumquat (Citrus japonica)
Marumi Kumquat grows 6-12 feet tall in zones 9-10, bearing small, round to slightly oval fruits with a thick, yellow-orange rind and juicy, tart-to-sweet pulp. Its fragrant flowers appear in spring, followed by fruit from late fall to early spring, thriving in full sun with good drainage. With 1-6 seeds, it’s less common commercially but valued for its juicy texture and versatility in jams or fresh snacks.
Hong Kong Kumquat (Citrus hindsii)
Hong Kong Kumquat, a primitive species, stays 6-10 feet tall in zones 9-10, producing tiny, pea-sized, red-orange fruits with thin rinds and bitter, acidic pulp packed with 2-4 large seeds. Its glossy leaves and spring blooms make it a striking ornamental, fruiting in winter, but its scant flesh limits culinary use. It prefers sunny, well-drained spots and is prized more for looks than taste.
Fukushu Kumquat (Citrus obovata)
Fukushu Kumquat, a mandarin hybrid, grows 8-15 feet in zones 9-10, offering large, round fruits with a thin, sweet orange peel and tart, juicy flesh. Its spring flowers lead to a November-to-April harvest, thriving in full sun with moist soil. With fewer seeds than most, it’s commonly candied in Asia and valued for its balanced flavor and lush, evergreen foliage.
Centennial Variegated Kumquat
This ornamental cultivar, reaching 6-10 feet in zones 9-10, produces large, oval fruits with a thin, striped rind—green when young, ripening to orange—and tart, juicy pulp. Its variegated gray-green and yellow leaves, plus spring blooms, make it a visual standout, fruiting in winter. Grown in full sun, it’s a decorative favorite, with its sweet-tart fruit perfect for fresh eating or preserves.
Nordmann Seedless Kumquat
A seedless variant of Nagami, Nordmann grows 6-10 feet in zones 9-10, with medium, oval fruits boasting a thick, sweet orange peel and tart pulp. Its spring flowers yield fruit from late fall to early spring, thriving in sunny, well-drained conditions. Ideal for fresh eating or cooking without seed removal, its compact size suits small gardens or containers.
Eustis Limequat
Eustis Limequat, a Marumi kumquat and West Indian lime hybrid, reaches 6-10 feet in zones 8-10, producing small, oval fruits with a thin, yellow peel and tart-sweet, acidic flesh. Blooming in spring, it fruits from fall to winter in full sun with good drainage. More cold-hardy than true limes, it’s great for marmalades or as a lime substitute, with a few seeds.
Indio Mandarinquat
A Nagami kumquat and Dancy mandarin cross, Indio Mandarinquat grows 8-12 feet in zones 9-10, yielding large, bell-shaped fruits with a bright orange, thick peel and juicy, tart-sweet pulp. Its spring blooms lead to a winter harvest, thriving in sunny, well-drained soil. With a striking form and flavor, it’s both ornamental and practical for fresh use or preserves.
Jiangsu Kumquat (Citrus polyandra)
Jiangsu Kumquat grows 6-12 feet in zones 9-10, with medium, round fruits featuring a moderately thick, sweet rind and tart, juicy flesh. Its spring flowers produce fruit from late fall to spring, favoring full sun and moist soil. Less common, it’s valued in Asia for its balanced taste, often candied or eaten fresh, with a few seeds per fruit.
Changshou Kumquat
Changshou Kumquat, a Fukushu variant, reaches 8-12 feet in zones 9-10, bearing large, pear-shaped fruits with a thin, sweet peel and tart, juicy segments (5-6 per fruit). Its fragrant spring blooms yield year-round fruit in warm climates, thriving in sun. Popular as a potted ornamental, its size and flavor make it a standout for fresh eating or decor.
Malayan Kumquat
Malayan Kumquat, possibly a limequat hybrid, grows 6-15 feet in zones 9-11, producing medium, round fruits with a thick, orange rind and tart, juicy pulp. Its spring flowers lead to a winter-to-spring harvest in full sun with well-drained soil. Rare and debated in taxonomy, it’s used locally for its citrusy bite, often in cooking or as an ornamental.