Calamondin - Calamansi

The Calamondin is a unique hybrid resulting from a natural cross between a kumquat and a mandarin. It is abundant in the Philippines and the Malay archipelago.

Medium vigor tree, very productive, with a vertical growth habit. Small, oval leaves. Rounded fruit, with a slightly flattened apical area, very small in size. Very thin, smooth, aromatic bark with visible oil glands. Ranging from orange to reddish-orange, the bark is sweet but only peels well when ripe. The flesh is orange, tender, juicy, acidic, and bitter. It contains seeds.

The ripe fruit remains well on the tree. It has high ornamental value and is very resistant to cold. In Filipino cuisine, it is used as a condiment, replacing lime. It is also used in beverages, for marinating fish and meat, or in the preparation of sweets. It can be made into jam, best combined with kumquat. In Malaysia, the whole fruit is fried in coconut oil and used to prepare curry.