Koum Kouat is a citrus fruit, cultivated in Corfu since the mid-19th century. It is produced mainly in the northern part of the island and is unique due to the special climate conditions of Corfu. It has a sour taste and it is consumed fresh or in cans. It is also used in patisserie and especially in jams, spoon sweets, preserves or jellies.

Koum kouat of Corfu is recognized as a PDI (Protected Geographical indication) product since 1994.