Calamansi

 ( Filipino Cuisine ) 

Calamansi ( Citrus × microcarpa), also known as calamondin, Philippine lime, or Philippine lemon, is a citrus fruit hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia (Borneo, Sumatra, and Sulawesi), Malaysia, and Brunei, as well as Taiwan, and parts of southern China.

Calamansi is ubiquitous in traditional Filipino cuisine. It is naturally very sour, and is used in various condiments, beverages, dishes, , and fruit preserve. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines.

Calamansi is a hybrid between kumquat (formerly considered as belonging to a separate genus Fortunella) and another species of Citrus (in this case probably the mandarin orange).

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Name Calamansi is the Philippine English spelling of Tagalog language kalamansi (), and is the name by which it is most widely known in the Philippines. In parts of the United States, notably Florida and Hawaii, calamansi is also known as "calamondin", an old name from the American period of the Philippines. It is an anglicized form of the alternate Tagalog name kalamunding.

Other English common names of calamansi include: lemonsito (or limoncito), Philippine lime, calamonding, calamondin orange, calamandarin, golden lime, Philippine lemon, Panama orange (also used for ), musk orange, bitter-sweets and acid orange.(07-10-2008). "×Citrofortunella microcarpa (Alexander Bunge) Wijnands". U.S. National Plant Germplasm System. Accessed on 12-09-2017.

Calamansi was formerly identified as Citrus mitis Blanco, C. microcarpa Bunge or C. madurensis Lour. All those referred to it as a citrus. Swingle's system of citrus classification put into a separate genus, Fortunella, making the calamansi an intergeneric hybrid in that older system. In 1975 it was therefore given the hybrid name × Citrofortunella mitis by John Ingram and Harold E. Moore based on Blanco's species name. In 1984, D. Onno Wijnands pointed out that Alexander Bunge's species name, C. microcarpa (1832), predated Blanco's Citrus mitis (1837), making × Citrofortunella microcarpa the proper name. Phylogenetic analysis now places the kumquat within the same genus as other citrus, meaning that its hybrids with other Citrus, including those formerly named as × Citrofortunella, likewise belong in Citrus.

Citrus depressa (shikwasa), a similar citrus native to Taiwan and Okinawa, is sometimes called "calamansi" /ref>

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Description

Calamansi, Citrus x microcarpa, is a shrub or small tree growing to . The plant is characterized by wing-like appendages on the leaf petioles and white or purplish flowers. The fruit of the calamansi resembles a small, round lime, usually in diameter, but sometimes up to . The center pulp and juice is the orange color of a tangerine with a very thin orange peel when ripe. Each fruit contains 8 to 12 seeds.

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Variegated mutation

There is also a variegated mutation of the regular calamansi, showing green stripes on yellow fruit.

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Uses

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Culinary arts

The fruits are sour and are often used for Fruit preserves or cooking. The calamansi bears a small citrus fruit that is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. Calamansi marmalade can be made in the same way as orange marmalade. The fruit is a source of vitamin C.

The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and cocktails. The juice can be used in place of that of the common Persian lime (also called Bearss lime).

Susanna Lyle (2006). 9780881927597, Timber Press. . ISBN 9780881927597

The juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. A liqueur can be made from the whole fruits, in combination with vodka and sugar.

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Philippines In , the juice is used to Marination and season fish, fowl and pork. It is also used as an ingredient in dishes like sinigang (a sour meat or seafood broth) and kinilaw (raw fish marinated in vinegar and/or citrus juices). It is very commonly used as a condiment in dishes like lugaw (rice porridge), or in the basic sawsawan (dip) of calamansi juice, soy sauce ("toyomansi") and fish sauce ("patismansi"), used for fish, spring rolls, dumplings and various savoury dishes. It is used in various beverages, notably as calamansi juice, a Filipino drink similar to lemonade. It is also a common ingredient in of Filipino ensalada dishes.

(2025). 9781624145490, Page Street Publishing. ISBN 9781624145490

Calamansi is also characteristically used as a condiment in almost all pancit dishes (Filipino noodles), which adds a citrusy sour flavor profile. They aren't usually cooked with the dishes but are provided as condiments, sliced into halves upon serving. They are meant to be squeezed over the noodles if desired.

Calamansi is also a traditional ingredient in kesong puti, a native soft, unaged, white cheese made from carabao Carabao milk. It is added, along with cane vinegar, to help with the curdling, while also adding a citrusy flavor.

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In other regions

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Indonesia The fruit is used in local recipes in northern Indonesia, especially around the North Sulawesi region. Fish are spritzed and marinated with the juice prior to cooking to eliminate the "fishy" smell. Kuah asam ("sour soup") is a regional clear fish broth made with calamansi juice.

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Malaysia and Singapore In Malaysia and Singapore the fruit, known in Malay as limau kasturi and in Malaysian and Singaporean English as "small lime", can be found paired with dishes at and restaurants. It serves as a way to balance, often rich, dishes like noodles and stews. The plant is also sold as an ornamental.

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Florida In Florida, the fruit is used in its fully ripe form with a more mature flavor profile than the unripe version. Tasters note elements of apricot, tangerine, lemon, pineapple, and guava. The peel is so thin that each fruit must be hand snipped from the tree to avoid tearing. The entire fruit minus the stems and seeds can be used. It is hand processed and pureed or juiced and used in various products such as calamondin cake, coulis, marmalade, and jam. The peels can be dehydrated and used as a gourmet flavoring with salt and sugar. The fruit was popular with Florida cooks in cake form from the 1920s to the 1950s.

Floridians who have a calamansi in the yard often use the juice in a summer variation of lemonade or limeade, as mentioned above, and, left a bit sour, it cuts thirst with the distinctive flavor; also it can be used on fish and seafood, or wherever any other sour citrus would be used.

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Sri Lanka The fruit is cultivated in home gardens in Sri Lanka, and is known as නස් නාරං ( nas narang) in Sinhala. It is used in Ayurveda medicine as treatment for Vitamin C deficiency, hyperlipidemia, and upper respiratory tract infections.

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Cultivation The Philippines is the only major producer of calamansi. It ranks as the fourth most widely-grown fruit crop in the Philippines, after banana, mango, and pineapple. It is primarily grown for its juice extracts which are exported to the United States, Japan, South Korea, Canada, and Hong Kong, among others.

The Philippines exports between 160,000 and 190,000 of calamansi juice each year. Major production centers include the Southwestern Tagalog Region, Central Luzon, and the Zamboanga Peninsula. Its cultivation has spread from the Philippines throughout Southeast Asia, India, Hawaii, the West Indies, and Central and North America, though only on a small scale.Morton, J. 1987. Calamondin. p. 176–78. In: Morton, J. Fruits of Warm Climates. Miami, Florida.

In sub-tropical and parts of warm temperate North America, × Citrofortunella microcarpa is grown primarily as an ornamental plant in gardens, and in flower pot and on terraces and . The plant is especially attractive when the fruits are present.

The plant is sensitive to prolonged and/or extreme cold and is therefore limited outdoors to tropical, sub-tropical and the warmer parts of warm temperate climates, such as the coastal plain of the southeastern United States (USDA zones 8b - 11), parts of California, southern Arizona, southern Texas, and Hawaii. Potted plants are brought into a greenhouse, conservatory, or indoors as a houseplant during the winter periods in regions with cooler climates.

Mabberley, D.J. (1987). 9780521340601, Cambridge University Press. . ISBN 9780521340601

In cultivation within the United Kingdom, this plant has gained the Royal Horticultural Society's Award of Garden Merit in 2017.

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See also

• Citrus depressa (shikwasa, hirami lemon), a similar cultivar widely used in Taiwan and Okinawa, Japan
• Citrus poonensis (ponkan orange), a similarly sized sweet orange from China

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External links

• Calamondin – The Most Versatile Fruit at Texas A&M University