Calamansi
Calamansi[edit | edit source]
Calamansi (Citrus × microcarpa), also known as calamondin, is a hybrid citrus fruit predominantly cultivated in the Philippines. It is a cross between the Kumquat (Fortunella) and another species in the Citrus genus. Calamansi is widely used in Southeast Asian cuisine, particularly in the Philippines, where it is a staple ingredient in many dishes and beverages.
Description[edit | edit source]
Calamansi is a small, round fruit, typically measuring about 25 to 35 mm in diameter. The fruit has a thin, smooth, green to orange peel when ripe, and its flesh is juicy and acidic. The flavor is a unique combination of sweet and sour, similar to a lime or lemon, but with a distinct aroma and taste.
Cultivation[edit | edit source]
Calamansi is primarily grown in the Philippines, but it is also cultivated in other parts of Southeast Asia, India, Hawaii, and the West Indies. The plant is a shrub or small tree, reaching heights of 3 to 6 meters. It thrives in tropical and subtropical climates, requiring well-drained soil and full sunlight.
Culinary Uses[edit | edit source]
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Calamansi is a versatile fruit used in various culinary applications. Its juice is often used as a condiment, marinade, or ingredient in sauces. It is a key component in Filipino cuisine, where it is used to flavor dishes such as pancit, sinigang, and adobo.
Beverages[edit | edit source]
Calamansi juice is a popular drink in the Philippines, often sweetened and served cold. It is also used in cocktails and as a flavoring for iced teas and other beverages.
Dishes[edit | edit source]
Calamansi is used to enhance the flavor of noodle dishes like pancit canton and sotanghon guisado. It is also squeezed over grilled meats and seafood to add a zesty flavor.
Desserts[edit | edit source]
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In desserts, calamansi is used to make cakes, pies, and pastries. Its tartness complements the sweetness of these treats, providing a refreshing contrast.
Medicinal Uses[edit | edit source]
Calamansi is rich in vitamin C, making it a popular remedy for colds and sore throats. It is also believed to have antioxidant properties and is used in traditional medicine to promote digestion and skin health.
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Contributors: Prab R. Tumpati, MD
