Oatmeal AI
Below is a list of all known varietals for Kumquat. Click on a varietal name to view more detailed information.
| Varietal Name | Description | Soil Texture | pH Range | Organic Matter | Salinity Level | Hardiness Zone | Humidity | Water (in/wk) |
|---|---|---|---|---|---|---|---|---|
| Centennial Variegated | A variegated kumquat with striped skin and sweet-tart flavor, suitable for both ornamental and culinary uses. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Fukushu | A hybrid variety with large, round fruit and a sweet, juicy rind and pulp, often used in culinary dishes. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Hong Kong Wild | A small, wild variety with more seeds and a tart, bitter taste, often used for ornamental purposes. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Jiangsu | A lesser-known variety from China, larger in size with a balanced sweet-tart flavor, used in traditional Chinese cooking. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Marumi | A small, round kumquat with a thin, sweet rind and mildly tart pulp, commonly used for preserves. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Meiwa | A round kumquat variety that is sweeter and less acidic, known for its mild flavor and soft rind. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Nagami | The most common kumquat variety, oblong in shape with a tart, juicy flesh and sweet edible rind. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate | ||
| Nordmann Seedless | A seedless variety of the Nagami kumquat, known for its ease of eating and mild flavor. | Loamy Soil | 6.1 - 6.5 | Low (1% - 2%) | 4 - 8 | Moderate |