Calamansi

Filipino national condiment

In the Philippines, calamansi (kalamansi) is as ubiquitous as lemons in Europe or limes in Mexico. The juice squeezed from a handful of calamansi — tiny lime-sized fruits — is added to nearly every meal: mixed with fish sauce or soy sauce as a dipping condiment, squeezed over grilled fish, noodles, soups, and salads. The combination of toyo (soy sauce) and kalamansi is the essential Filipino table condiment.

The citrus hybrid

Calamansi is believed to be a naturally occurring hybrid between the mandarin orange (Citrus reticulata) and the kumquat (Citrus japonica). The fruit inherits the thin, edible skin from the kumquat and the orange flesh and juice from the mandarin, along with an intensity of sour flavour that neither parent provides alone.

Green vs. orange

Calamansi in the Philippines and Southeast Asia are typically used when still green (unripe but fully juicy) rather than waiting for the orange colour. The green-skinned fruit has slightly higher acidity and more pronounced aromatic oils in the skin. Once the fruit turns orange, it is sweeter and slightly less intense.

Ornamental use

Calamondin (the plant’s alternative name) is widely grown as an ornamental container plant in temperate countries, where it cannot be grown outdoors year-round. The small tree produces fruits prolifically and has attractive waxy dark green leaves and fragrant white flowers.