Calamondin Limes

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Description/Taste

Calamondin limes are small fruits, averaging 2 to 5 centimeters in diameter, and are globular to oblate in shape. The skin is smooth, thin, glossy, and taut, covered in many small, prominent oil glands, and ripens from green, yellow, to orange with maturity. Depending on the climate and region grown, the fruit may also remain green when ripe. Underneath the surface, the flesh is orange, aqueous, soft, and divided into 7 to 9 segments by thin, pale orange membranes. The flesh also encases many small, cream-colored seeds. Calamondin limes are aromatic with a bright, floral scent and have a tart, pleasantly sour, and acidic citrus taste. It is important to note that both the flesh and peel are edible, and the peel contains a tangy, slightly sweeter taste than the flesh.

Seasons/Availability

Calamondin limes are available year-round, with a peak season in the winter through spring.

Current Facts

Calamondin limes, botanically a part of the Citrus genus, are a hybrid variety belonging to the Rutaceae family. The tart fruits are believed to be a cross between a sour, loose-skinned mandarin and a kumquat, and are one of the most popular citrus fruits in Southeast Asia. Calamondin limes are also known as Calamansi and Calamonding and are a favorite ornamental plant for home gardening. The trees can survive in very small spaces, especially in containers, and are often planted on patios for everyday use as fruit is produced year-round. Calamondin limes are used in a wide variety of culinary and beauty applications and are also a popular flavoring in mixology.

Nutritional Value

Calamondin limes are an excellent source of vitamin C, which is an antioxidant that can strengthen the immune system and provides anti-inflammatory properties. The limes are also a good source of potassium, vitamin A, fiber, calcium, and limonene, which is a component of the oil found in the rind that provides antioxidant-like benefits to improve overall health.

Applications

Calamondin limes are best suited for fresh applications as their acidic, tangy juice is used to flavor foods in Southeast Asian cuisine, similar to the way lemons or limes are used to brighten dishes in the United States. The fruits can be sliced in half, deseeded, and juiced to add a floral zest to soups, noodles, rice dishes, stir-fries, and curries, or they can be used as a finishing element squeezed over roasted meats and fish. In the Philippines, Calamondin limes are popularly juiced over pancit, which are thin street noodles fried with vegetables. Calamondin limes can also be eaten whole with the peels as a breath freshener, sliced into sparkling water, or used to flavor pies, cakes, muffins, frostings, cookies, and gelatins. The pure juice is often pasteurized and bottled as a beverage or concentrate in Southeast Asia, and the juice is frequently incorporated into cocktails. Whole fruits may also be preserved in jellies, jams, or marmalades or used in sauces and custards as an exotic lemon curd alternative. Calamondin limes pair well with meats such as poultry, fish, beef, and pork, shrimp, carrots, snap peas, celery, cabbage, bell peppers, aromatics such as ginger and garlic, herbs such as Thai basil, lemongrass, mint, and cilantro, and fruits such as pineapple, papaya, mango, and coconut. The limes can be stored at room temperature for up to one week and in the refrigerator for 1 to 3 weeks.

Ethnic/Cultural Info

The Philippines is the top Calamondin lime producer in the world, growing up to 40,000 tons per year, and the small fruits are also the most popular home garden tree in the country. The small container trees produce fruits year-round, providing a steady supply for culinary applications. Calamondin limes are favored for their acidic, floral, and tangy juice and are often used to make a drink referred to as "Filipino lemonade," which is a mixture of sugar, a simple syrup, or honey, Calamondin juice, and water. Beyond culinary applications and mixology, Calamondin limes are used medicinally in the Philippines to combat phlegm and act as a natural hair conditioner and deodorant. The fruits are also used topically by locals to lighten freckles, reduce dark spots, and combat acne.

Geography/History

Calamondin limes are a natural citrus hybrid native to China and were spread to the Philippines and Indonesia in ancient times via immigrants and explorers. The fruit then made its way to the United States in the early 20th century, and today Calamondin limes are cultivated throughout Asia and Southeast Asia, especially in India, Indonesia, Malaysia, Thailand, and the Philippines. The limes can also be found as ornamental plants throughout the West Indies, Central America, the Bahamas, and in Florida, California, and Hawaii of the United States.

Recipe Ideas

Recipes that include Calamondin Limes. One

is easiest, three is harder.

Sweet Cherrie Pie		Ooey Gooey Calamansi Bars
Suwannee Rose		ALLIGATOR PEAR POPS
Southern Hospitality Blog		Calamondin Orange Marmalade
Hungry Rabbit		Blueberry Kalamansi Coconut Cake
Daily Cooking Quest		Jus Lemon Cui - Calamansi Juice
Sweet Cherrie Pie		Kalamansi Meringue Pie
Fat Free Vegan Kitchen		Calamondin Pie with Oatmeal Cookie Crust
White on Rice Couple		Kalamansi-ade
Tarladalal		Calamondin Orange and Limequat Marmalade
White on Rice Couple		Kalamansi (Calamondin) Lime Cocktail