Calamansi

What Is Calamansi?

Calamansi (Citrus × microcarpa) is a small, thin-skinned citrus fruit about the size of a lime, round and turning from green to orange. It is one of the staple sourness-givers of Southeast Asian cuisine, especially in the Philippines.

Despite its small size it has a very sour and aromatic juice; its taste sits somewhere between lemon and mandarin. It is mostly used by squeezing its juice, not eaten whole.

Nutritional Values of Calamansi

As a sourness-giving citrus fruit, calamansi is mostly used as a few drops of juice, so it does not provide a significant energy contribution per serving. Its juice is rich in vitamin C; the nutrition table is therefore kept simple.

What Are the Benefits of Calamansi?

Calamansi is predominantly a sourness and aroma-giving citrus fruit; when used in small amounts it adds a vibrant sourness to a dish or drink.

This information is general; calamansi is a food, not a substitute for medical treatment.

How to Choose Calamansi?

Good calamansi is a fruit whose peel is thin-glossy, firm and feels heavy for its size (juicy). Green and orange samples are at different ripeness stages; wrinkled and dried out samples are not preferred.

• Peel should be thin-glossy, fruit should be firm
• Weight should be noticeable (juiciness is good)
• Wrinkled and dried out samples should not be bought

How to Store Calamansi?

Whole calamansi is stored in the refrigerator for 1–2 weeks; its squeezed juice can be frozen in ice cube trays for long-term use. Since it is used in small amounts, freezing it is practical.

Using Calamansi in the Kitchen

Calamansi juice is used in lemonade and beverages; also used in place of lemon-lime in dipping sauces, marinades, seafood and noodle dishes. Even a small amount gives noticeable sourness; it is squeezed on top to add a fresh taste.

How Is Calamansi Lemonade Made?

Squeezed calamansi juice is mixed with water and sweetener and served with ice; its sourness is balanced with honey or sugar as desired.

Frequently Asked Questions

Are calamansi and lime the same?

They are used similarly but are different; calamansi is smaller, somewhat mandarin-like and has its own distinctive aroma. Both are used for sourness.

Does calamansi turn orange when ripe?

Yes; calamansi, which can also be used while green, turns orange as it ripens, but both stages remain sour.

Is calamansi eaten whole?

Since it is very sour, it is not eaten whole; its juice is mostly squeezed and added to dishes and beverages.