Ingredient

Calamondins

The Zesty Jewel of Citrus

Calamondins are petite, round citrus fruits that resemble miniature oranges. They have a thin, glossy, deep orange skin that is slightly bumpy and easy to peel. The flesh of calamondins is juicy and divided into small segments, similar to other citrus fruits. These fruits are known for their intense tartness, which is balanced by a subtle sweetness. The flavor profile of calamondins is a delightful combination of sour, tangy, and slightly floral notes. The texture of the flesh is tender and juicy, with a few small seeds scattered throughout. Calamondins are often used in both sweet and savory dishes due to their unique taste and aroma.

Fruit and primary derivatives thereof› Fruit used as fruit› Citrus fruits› Mandarins and similar-

Calamondins offer a vibrant combination of sour, tangy, and slightly floral flavors.

Origins and history

Calamondins are native to Southeast Asia, particularly the Philippines, where they have been cultivated for centuries. They are believed to be a hybrid of kumquats and mandarin oranges. Calamondins have a rich cultural significance in Filipino cuisine, where they are commonly used in traditional dishes and beverages. Over time, they have gained popularity in other tropical regions around the world.

Nutritional information

Calamondins are a good source of vitamin C, providing approximately 45% of the recommended daily intake per 100 grams. They also contain small amounts of vitamin A, potassium, and dietary fiber.

Allergens

There are no known allergens associated with calamondins.

How to select

When selecting calamondins, look for fruits that are firm and heavy for their size. Avoid any fruits with blemishes, soft spots, or signs of mold. The skin should be vibrant orange and free from wrinkles or discoloration. Calamondins that have a slightly glossy appearance are usually the juiciest.

Storage recommendations

Calamondins can be stored at room temperature for up to a week. For longer storage, place them in a perforated plastic bag in the refrigerator, where they can last for up to two weeks.

How to produce

Calamondins can be grown in warm, tropical climates. They thrive in well-draining soil and require regular watering. If you live in a colder climate, calamondins can be grown in containers and brought indoors during the winter months.

Preparation tips

To extract the juice from calamondins, roll them gently on a countertop to loosen the juice. Cut the fruit in half and squeeze out the juice using a citrus juicer or by hand. The juice can be used in marinades, dressings, cocktails, or as a flavoring in various dishes. The zest of calamondins is also highly aromatic and can be used to add a burst of citrus flavor to baked goods, sauces, or desserts.

Substitutions

If calamondins are not available, a suitable substitute would be a combination of equal parts lime juice and orange juice to replicate the tangy and citrusy flavor.

Culinary uses

Calamondins are commonly used in Filipino cuisine to make calamansi juice, a refreshing and tangy beverage. They are also used to flavor sauces, marinades, and vinaigrettes. In desserts, calamondins can be used to make marmalades, jams, or added to pies and tarts for a burst of citrus flavor.

Availability

Calamondins are commonly available in Southeast Asian countries, particularly the Philippines. They can also be found in tropical regions such as Florida and parts of South America.