Malay

Kumquat originated from the Malayan Peninsula and Hainan Island, in southeastern China. Given some of its characteristics, it is thought to be a hybrid. Since its origin is more tropical than that of other kumquats, it is more sensitive to the cold, which distinguishes it, along with the morphology and size of its leaves.

Small slow-growing tree. Lanceolate leaves larger than those of other kumquats. Fruit with subglobose morphology, sometimes piriform, with a slightly depressed apical area and persistent style union. Medium-sized compared to other kumquats. Bark of golden orange color, thin and smooth, with very visible but not prominent oil glands. Abundant pulp, orange in color, tender, acidic, and with a solid central axis. It has seeds.

The fruit is consumed whole and fresh, although it is also candied. In Malaysia, it is dried and used as a seasoning, as well as for flavoring and preparing beverages.