Calamondin (also called calamonding, calamandarin, golden lime, Philippine lime, Panama orange, Chinese orange or acid orange) is a small citrus tree. Its sour fruit has aromas of bitter orange.
The fruit is called kalamansi (or calamansi) in Tagalog and is often used in Filipino cuisine. In the Philippines, it is also increasingly used in its unripe state that looks more like a lime. When ripe, the fruit is closer to a small tangerine.
Calamansi is a citrus hybrid plant whose origin is unknown, although some believe it is a cross between tangerine and kumquat. Its cultivation has spread throughout Southeast Asia, Hawaii, the West Indies but also Central America and North America, most notably Florida.
Calamansi is often used in recipes of marmalades, beverages, or to flavor fish, poultry or pork.
The fruit also has medicinal benefits. It reduces the irritation of insect bites, can help treat acne, and is also a very good anti-inflammatory. Like most citrus, it is also high in vitamin C.
Where to find calamansi?
In the United States, you can find calamansi or calamansi extract at Filipino markets, like Seafood City.