Having spread in Russia quite recently, but despite this, having many fans, kumquat is a very useful fruit of the citrus family. It has external similarities to tangerine - shape and color, and inside it also has slices, though less juicy.
Composition and useful properties
Kumquat contains little water, but this does not prevent it from having a huge number of useful properties. It contains many essential oils that give a special taste, and trace elements. Also, this tropical fruit contains useful substances necessary for humans, such as copper, zinc, sodium, phosphorus, iron, calcium. In addition, kumquat is distinguished by a variety of vitamins of groups A, B, C, E, P.
The peel and pulp of the fruit has strong anti-inflammatory and antifungal properties. Kumquat is used to treat colds, infections and viruses. It softens the cough and can be used to make inhalation products.
Kumquat has a beneficial effect on the functioning of the gastrointestinal tract and the nervous system, and is also a dietary product and can be used to treat obesity.
Able to remove toxins from the body, kumquat is used to relieve the effects of alcohol poisoning, and is also a prophylactic agent for heart disease, normalizes cholesterol levels.
How to eat kumquat
Usually kumquat is eaten directly with the skin, either sliced or sliced. But the varieties of this fruit are different, Hong Kong is considered the sweetest. If the kumquat tastes sour, it can be used to make jelly, jam, marmalade, salad, or cocktail.
During the drying process, the beneficial properties of kumquat are only enhanced. Therefore, they often eat dried or dried kumquat, and medicinal infusions are also prepared from it.
