The Calamansi plant, also known as calamondin, limau kastuari, kalamondin and kalamansi, is a natural hybrid of mandarin and oval kumqua. It is a very small sort of citrus, that looks similar to a lime but with a average diameter of 3,3 cm actually substantially smaller. It is also more sensitiv than other sorts of citrus. Its peel is that thin and tender that every fruit needs to be cut individually from the tree by hand.
The calamansi tree has a height of 3 to 5 meters high, and is erect, slender, densely branched close to the ground, slightly spiny, and bears broad-oval, dark green leaves on the surface, yellowish beneath, sweetly fragrant white flowers with 5 elliptic-oblong petals. The tree originates from the Philippines and that nowadays grows in many regions including Southeast Asia, India, Hawaii, Central and North America.
Calamansi: tender peel, powerful potential
As small as the Calamansi, so great is its variety of flavors: sweet-sour and refreshing, it is reminiscent of mandarin, bitter orange, lime and pink grapefruit. This way, it is particularly suited as special contrast to hot sauces and marinades, but also fish or wok dishes. Its pulp gives an exotic touch to fruit juices, syrup or iced tea. It also perfectly refines vinegars or dressings. The peel adds a unique, individual taste to fine jams and sweets.
Calamansi is rich in phosphorus, calcium, iron and vitamin C. For this reason, the juice is diluted with water and sweetened with sugar traditionally drunk hot or cold as a preventive medicine and remedy for throat and respiratory diseases.
Pictures of the Calamondin tree und its fruit calamansi, at the farm of one of our producers in Vietnam, Spring 2018
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