CalamansiCitrofortunella microcarpa / Citrus microcarpa

Small delight from Vietnam

As small as the calamansi, so great is its variety of flavours: sweet-sour and refreshing. It is perfect to give an exotic touch and refine foods and beverages.

Our offer: Puree unpasteurised | HPP puree | IQF

Function Description

Calamansi is rich in vitamins C and A, calcium, and potassium. For this reason, it is considered to have an antioxidant action and it is used as a natural detox. The tasty citrus fruit also supports collagen production and fights inflammation.

Sensory Description

Texture: juicy, pulpy

Colour: white, light yellow, straw yellow

  • sweet
  • sour
  • bitter
  • salty
  • umami
  • sharp
  • astringent
  • cooling

The colour of the intense and aromatic calamansi juice appears intensely light to straw yellow. Strong notes of mandarin, fresh lime, and grapefruit dominate. Tart notes of hyacinth, ginger, clove, and baked bread round off the fresh bouquet to a unique aromatic profile. Sour, bitter, and astringent, the calamansi’s juice leaves a lasting impression on the tongue.

Bitter-sweet taste

Market Potentials

Calamansi is believed to have a big potential in the European market. The reason is the healthy lifestyle and natural ingredients demand. The numerous applications of the fruit include giving a tropical hint to beverages, jams, and ice creams.

Origin and Producer

The calamansi tree originates from the Philippines, and nowadays grows in many regions. tropextrakt imports calamansi from Vietnam, where it is harvested throughout the whole year. As a very small sort of citrus, calamansi looks similar to lime, but smaller. With an average diameter of 3,3 cm, it is also more sensitive. Its peel is thin and tender, so every fruit needs to be cut individually from the tree by hand.


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