WHAT IS A KALAMANSI?
This citrus fruit is also called a calamansi, calamondin or Philippine lime. It is thought to be the Asian offspring of a mandarin orange and a kumquat. They are small, usually only growing to 1 to 2 inches in diamter (25 to 45 mm). Initially green, the fruit turns a yellow orange color as it matures similar to a tangerine. These citrus gems are tart to the point where you can use them as a mouthwash. Throughout the Philippines they are a very popular ingredient in meat and seafood marinades. In some parts of Asia kalamansi is primarily an ornamental decoration due to the appeal of its white and purple flowers.
WHY IS A KALAMANSI GOOD FOR YOU?
Like most citrus fruits they are a good source of vitamin C. If the pulp is consumed as well (blending it into an ice cream for example) you get the additional benefits from fiber and pectin. Furthermore the oil on the outside of the skin is often used as a skin treatment for blemishes. However if you’re pregnant avoid consuming too much of this fruit as, like with most citrus, it can cause heartburn.
WHEN IS A KALAMANSI IN SEASON?
In the Philippines and in Florida this fruit is in season August through October.
HOW SHOULD A KALAMANSI BE STORED?
Refrigerate them and they’ll keep for about a month.
WHAT IS THE PROPER WAY TO CUT A KALAMANSI?
It is identical to the knife technique used with a lime, click here to see!
WHAT IS THE ASIAN VERSION OF LIMONCELLO?
Much like in Italy with lemons, the Philippine version uses the citrus rind of the kalamansi fruit to make a uniquely delicious liquor. But if this isn’t to your liking, instead just use the juice to make a unique cocktail like Philippine Grog.