Kalamansi lime

Kalamansi Lime

The Kalamansi Lime (Citrus × microcarpa), also known as Calamondin or Philippine Lime, is a citrus hybrid predominantly cultivated in the Philippines. It is a cross between a member of Citrus reticulata and Fortunella species.

Description

The Kalamansi Lime is a small tree or shrub that grows between 2 to 7.5 meters in height. The plant has long, thin branches covered in fine, oval leaves. The fruit of the Kalamansi Lime is small, round, and green to yellowish in color. The fruit's skin is thin and smooth, and its flesh is divided into 8 to 12 segments.

Cultivation

Kalamansi Lime is widely cultivated in the Philippines for its fruit, which is used in various culinary applications. The plant is also grown as an ornamental tree due to its attractive appearance and fragrant flowers. It thrives in tropical and subtropical climates, and is relatively easy to grow, requiring little maintenance once established.

Uses

The fruit of the Kalamansi Lime is used in a variety of culinary applications. It is often used as a condiment in Filipino cuisine, and is a key ingredient in dishes such as Pancit and Adobo. The juice of the Kalamansi Lime is also used in beverages, marinades, and sauces. In addition to its culinary uses, the fruit is also used in traditional medicine and in the production of marmalade and preserves.

Health Benefits

Kalamansi Lime is rich in Vitamin C and other antioxidants, which can help boost the immune system and protect against common illnesses. The fruit's juice is also used in traditional medicine to treat coughs, colds, and sore throats.

See Also

• Citrus
• Philippine cuisine
• Vitamin C