Whole and halved calamansi fruits
Why Calamansi Fruit Is So Unique
What Is Calamansi
Calamansi is a small citrus fruit thought to be a mandarin and kumquat hybrid. It's popular across Southeast Asia and in Central and South America.
When fully grown, the fruit measures just 1.2 to 1.6 inches, and it has a sour, mildly sweet flavor often described as a cross between lemon, lime, and orange.
Variegated Calamansi
Just like lemons have a pink variegated variety, calamansi has a marbled cousin with green and cream striped foliage.
The variegated variety grows slower than the regular kind and has a sour, acidic flavor. It’s also used in Filipino culture in hair conditioners and skin care products.
Eating Calamansi
Similar to kumquats, the whole calamansi fruit is edible, and the thin skin has a lightly sweet flavor that balances the sour, tangier flesh.
You can use calamansi in dishes to add a bright flavor, whether you’re making traditional Filipino cuisine or Chinese, Indonesian, Thai, or Malay dishes.
Using Calamansi
The fruit pairs well with both sweet and savory dishes, like a traditional Filipino toyomansi sauce, made of soy sauce and calamansi juice.
You can also use calamansi for meat marinades, as the acidity will help tenderize the meat, or try adding calamansi to a refreshing cocktail or a warming tea.
Nutritional Information
Calamansi is packed with beneficial nutrients that can boost your immune system, stabilize your glucose levels, and potentially fight cancer.
Furthermore, both the peel and pulp contain high amounts of dietary fiber, and the fruit is rich in citric acid, calcium, potassium, and vitamin C.