A rather cute tiny oval fruit, the shiny greenish-yellow limequat wears a thin sweet-tasting skin. This dainty pretty little fruit is a result of crossing a lime with a hardy kumquat. Its pulp is bitter-sweet and contains small edible seeds. Limequats grow on open twiggy-looking trees.

Crosses made between kumquats and other citrus have created hardier fruits that can withstand colder temperatures. The sturdy kumquat created hybrids that produce quality fruit and suffer very little damage in temperatures below 20F. Lemonquats, mandarinquats, citrangequats, and calamondin are other kumquat hybrids. Around the world, citrus production has grown dramatically in recent decades. Major producing regions remain the same, however, as they have been through centuries of civilizations. These include Africa, South America, the Orient, Mediterranean countries, and the United States' Sunbelt. Current world volume is well over 61 million tons with the United State's production being seventeen percent of the total. Over seventy percent of Western citrus is sold fresh while only sixteen percent of Florida's production is sold fresh. The bulk is processed into packaged and frozen juices and other citrus products. Fresh citrus consumption varies from country to country. Indonesia, for example, have import restrictions and receive infrequent citrus supplies.

Originating in China, the limequat is cultivated in Japan, Israel, Spain, and Malaysia. In the United States, the limequat is grown in Florida and California. Native to India, limes, one of the parents of the limequat, now grow in many tropical and subtropical regions of the world. 
Holidays/Seasons Available: 
Having a peak season in fall and winter, limequats are available in a limited supply.

Limequat are rich in vitamin C. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.

Whole or sliced, this fruit can be eaten out of hand. These versatile fruits can be substituted for limes and lemons, for other tart juices, and made into marmalade. Limequats are excellent preserved in syrup or brandy and make delicious tangy pickles. Delicious relishes for meat and poultry can be made from the limequat and are superb dipped in caramel. Sliced, they make an attractive edible garnish for desserts. Citrus adds a refreshing zest to breads and salads, soups, and gives a sophisticated
flair to relishes and vegetables. Citrus can coax hidden flavors from sauces and meats, and complements delicate seafood and fowl, makes elegant desserts, and embraces cocktails and coolers Topping it all, sculpted garnishes from citrus transform ordinary dishes to one step beyond! Their trees make an outstanding ornamental
for gardens. To store, chill limequats in the refrigerator.

Bibliography: 
Joan Sonntag. The Gourmet's Guide to Fruit by Judy Bastyra and Julia Canning. Citrus by Lance Walheim. Cooking with Sunshine, Recipes from the Sunkist Kitchens.
A good source for Limequat:
http://coosemans.com/default.htm