http://www.examiner.com/x-13577-Orlando-International-Travel-Examiner~y2009m7d7-Calamansi-a-great-citrus-fruit-to-know-and-grow

Calamansi, a great citrus fruit to know and grow
July 7, 8:29 PM · Michelle Lyles - Orlando International Travel Examiner


Calamansi (Citrofortunella microcarpa) is native to the Philippines Photo: Michelle C. Lyles

Calamansi, calamondin, Philippine lime – this versatile citrus fruit is the secret ingredient to many mouthwatering Filipino delicacies such as pancit palabok, Leyte kinilaw, beefsteak Tagalog, and arroz caldo. One of the most basic Filipino dipping sauces is made with soy sauce and calamansi juice; and a simple, yet flavorful marinade is a blend of soy sauce, calamansi juice, vinegar, pepper, and garlic.

While many growers see the calamansi as tiny decorative oranges and mostly ornamental, they are finding that the trees are problem free and easy to cultivate both indoors and out. They thrive inside the house in containers, as well as planted in the ground in tropical areas and zones with only occasional mild frosts. Calamansi is the result of a rare natural cross between two closely related genera, the Citrus and the Fortunella, and carries the characteristics of both the parents. The Fortunella parent, Kumquat, lends a dense shrubby habitat, small leaves and a hardy constitution, whereas the Citrus reticulata, Mandarin Orange, lends thorns, tasty fruit and ease of peeling. So the Calamansi has small, easy to peel fruit with the sour acid flavor.

In Central Florida, calamansi trees yield abundant fruit throughout the year. When the trees are covered in blossoms, they emit an intoxicatingly sweet fragrance that carries with the breeze. Many of my neighbors and co-workers have been introduced with baskets of this sour, thin skinned citrus, learning how to make a refreshing drink that tastes much like lemonade: squeeze and strain the juice of several calamansi, add cold water, and sugar or honey to taste. It’s a superb source of vitamin C and has a light, yet unique flavor equivalent to freshly made lemonade with a tangerine essence. The fruits can be used just like you would limes, key limes, or lemons. So even if you don’t know how to cook any Filipino dishes, you can use to marinade and baste grilled chicken, pork, and seafood, or squeeze into your iced tea, cola, or rum.

The calamansi fruit also has several medicinal uses. It can be a good treatment to itchy scalp, to heal insect bites, remove freckles, clear up acne and pimples, and to deodorize underarms. It is also a popular home remedy for cough. In addition to these, homemakers are awed by its power to remove heavy stains on fabrics, and as a subsitute for any of the ways a lemon can clean the home.

Copyright 2009 Examiner.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
Author Michelle Lyles is an Examiner from Orlando. You can see Michelle's articles at: http://www.Examiner.com/x-13577-Orlando-International-Travel-Examiner

Are there 2 different type of calamansi? I've been looking for this plant and keep finding calamondin which most place online shows tiny orange fruit. The form i'm familiar with is in asia where fruit stay green with orange cell

I believe calamansi are like oranges in that they require a certain amount of cool weather to cause the peel color to change. Oranges, tangerines, and the like can have a peel color as green as grass yet be perfectly ripe in the tropical areas of the world where it does not become sufficiently cool.

.....Alan.

Calamansi and calamondin are the same fruit. In the Philippines the Filipinos call it calamansi, others call it calamondin, still others call it suter. In the west it is call Calamondin. The fruit turns citrus orange in color if left on the tree until fully mature. - Millet (2,281-)