Calamansi

Calamansi(Citrus×microcarpa),also known ascalamondin,Philippine lime,orPhilippine lemon,is acitrushybridcultivated predominantly in thePhilippines. It is native to the Philippines, parts ofIndonesia(Borneo,Sumatra, andSulawesi),Malaysia, andBrunei, as well as parts of southern China and Taiwan.
Calamansi is ubiquitous in traditionalPhilippine cuisine.  It is naturally very sour, and is used in various condiments, beverages, dishes,marinades, andpreserves. Calamansi is also used as an ingredient inMalaysianandIndonesiancuisines.
Calamansi is a hybrid betweenkumquat(formerly considered as belonging to a separate genusFortunella) and another species ofCitrus(in this case probably themandarin orange).
Calamansi is thePhilippine Englishspelling ofTagalogkalamansi([kɐlɐmɐnˈsɪʔ]), and is the name by which it is most widely known in the Philippines. In parts of the United States, notablyFloridaandHawaii, calamansi is also known as "calamondin", an old name from theAmerican periodof the Philippines. It is an anglicized form of the alternate Tagalog namekalamunding.
Other English common names of calamansi include: lemonsito (or limoncito), Philippine lime, calamonding, calamondin orange, calamandarin, golden lime, Philippine lemon, Panama orange (also used forkumquats), musk orange, bitter-sweets and acid orange.
Calamansi was formerly identified asCitrus mitisBlanco,C. microcarpaBunge orC. madurensisLour. All those referred to it as acitrus.Swingle's system of citrus classification putkumquatsinto a separate genus,Fortunella, making the calamansi anintergeneric hybridin that older system. In 1975 it was therefore given thehybrid name×Citrofortunella mitisby John Ingram and Harold E. Moore based on Blanco's species name.In 1984,D. Onno Wijnandspointed out thatBunge's species name,C. microcarpa(1832), predatedBlanco'sCitrus mitis(1837), making ×Citrofortunella microcarpathe proper name.Phylogenetic analysis now places the kumquat within the same genus as other citrus, meaning that its hybrids with otherCitrus, including those formerly named as ×Citrofortunella, likewise belong inCitrus.
Citrus × depressa(shikwasa), a similar citrus native to Taiwan and Okinawa, is sometimes called "calamansi" in English.
Calamansi,Citrus x microcarpa, is ashrubor small tree growing to 3–6 m (10–20 ft). 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, roundlime, usually25–35 mm (1–1+3⁄8in) in diameter, but sometimes up to45 mm (1+3⁄4in). The center pulp and juice is the orange color of a tangerine with a very thin orangepeelwhen ripe. Each fruit contains 8 to 12 seeds.
There is also avariegatedmutationof the regular calamansi, showing green stripes on yellow fruit.
The fruits aresourand are often used forpreservesor 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. Calamansimarmaladecan be made in the same way as orange marmalade. The fruit is a source ofvitamin 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 commonPersian lime(also calledBearss lime).The juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. Aliqueurcan be made from the whole fruits, in combination withvodkaand sugar.
InFilipino cuisines, the juice is used tomarinateand season fish,fowland pork. It is also used as an ingredient in dishes likesinigang(a sour meat or seafood broth) andkinilaw(raw fish marinated in vinegar and/or citrus juices). It is very commonly used as acondimentin dishes likelugaw(rice porridge), or in the basicsawsawan(dip) ofcalamansi juice,soy sauce("toyomansi") andfish 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 insalad dressingsof Filipinoensaladadishes.
Calamansi is also characteristically used as a condiment in almost allpancitdishes (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 inkesong puti, a native soft, unaged, whitecheesemade fromcarabaomilk. It is added, along withcane vinegar, to help with the curdling, while also adding a citrusy flavor.
The fruit is used in local recipes in northern Indonesia, especially around theNorth Sulawesiregion. 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.
In Malaysia and Singapore the fruit, known in Malay aslimau kasturiand inMalaysianandSingaporean Englishas "small lime", can be found paired with dishes athawker centersand restaurants. It serves as a way to balance, often rich, dishes like noodles and stews. The plant is also sold as an ornamental.
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.
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 190,000metric tonsof calamansi juice each year. Major production centers include theSouthwestern Tagalog Region,Central Luzon, and theZamboanga 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.
In sub-tropical and parts of warm temperate North America, ×Citrofortunella microcarpais grown primarily as anornamental plantin gardens, and inpotsandcontainer gardensonterracesandpatios. 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 agreenhouse, conservatory, or indoors as ahouseplantduring the winter periods in regions with cooler climates.
In cultivation within the United Kingdom, this plant has gained theRoyal Horticultural Society'sAward of Garden Meritin 2017.