What Is Calamansi?
Calamansi (Citrus × microcarpa) is a small citrus fruit about the size of a key lime, round, and thin-skinned, with color that ranges from green to orange. It is a staple source of tartness in Southeast Asian cuisine, especially in the Philippines.
Despite its small size, it has very tart, aromatic juice, with a flavor somewhere between lemon and mandarin orange. It is mostly used squeezed for its juice and is not eaten whole.
Calamansi Nutrition Facts
Because calamansi is a citrus fruit used for tartness, usually as a few drops of juice, it does not make a significant energy contribution per serving. Its juice is rich in vitamin C; the nutrition information is therefore kept brief.
What Are the Benefits of Calamansi?
Calamansi is primarily a citrus fruit used for tartness and aroma; a small amount adds a bright tartness to food and drinks.
This is general information. Calamansi is a food and is not a substitute for medical treatment.
How to Choose Calamansi
Good calamansi has thin, glossy skin and feels firm and heavy for its size (indicating juiciness). Green and orange fruit are at different stages of ripeness; avoid wrinkled, dried-out specimens.
- The skin should be thin and glossy, and the fruit firm.
- It should feel heavy for its size (juiciness is desirable).
- Do not choose wrinkled or dried-out fruit.
How to Store Calamansi
Store whole calamansi in the refrigerator for 1–2 weeks; the squeezed juice can be frozen in ice cube trays for longer use. Freezing is practical because only a small amount is used at a time.
Using Calamansi in the Kitchen
Calamansi juice is used in lemonade and other drinks, as well as in dipping sauces, marinades, seafood, and noodle dishes in place of lemon or lime. Even a small amount adds noticeable tartness; squeeze it over a dish for a fresh flavor.
How to Make Calamansi Lemonade
Mix squeezed calamansi juice with water and a sweetener, then serve over ice; balance the tartness with honey or sugar if desired.
Frequently Asked Questions
Is calamansi the same as lime?
They are used in similar ways but are different; calamansi is smaller, somewhat mandarin-like, and has its own distinctive aroma. Both are used for tartness.
Does calamansi turn orange when ripe?
Yes. Calamansi can be used while green and turns orange as it ripens, but it remains tart at both stages.
Can calamansi be eaten whole?
It is too tart to eat whole; its juice is mostly squeezed into food and drinks.