How to cook calamondin

Calamondin, also called “acid orange”, is a citrus fruit resembling a miniature orange. It is a slightly oblong fruit about 1 to 1.5 inches in diameter. The edible peel is smooth and tender and varies in color, ranging from yellowish green when premature to deep orange when ripe. The flesh is juicy and orange and forms a segmented crown around a small semi-hollow axis. Calamondin contains a small number of seeds with green cotyledons. The fruit is extremely sour but can also be very bitter if picked before maturity.

Family – Rutaceae

Scientific name – Citrofortunella mitis
Common name – calamondin

No nutritional information is available

Calamondin varieties

Calamondin is one of several hundred subspecies of the genus Citrus. It belongs to the family that includes lemons, limes, and kumquats. Cross-breeders believe that it may be a hybrid of lime and mandarin. Others think it resembles a cross between the kumquat and the tangerine. It is a close relative to the “kalamansi”, also known as “musk lime”, which is used extensively in southeast Asian cuisine.

Origin and botanical facts

Calamondin is a native of the Philippines but has its origin in China. The fruit was brought to Florida from Panama via Chile in the late 1800s. It is cultivated in Florida and in California and is mostly recognized for its ornamental value. According to ancient Chinese beliefs, a flourishing calamondin tree will bring good luck to the household. Unlike many of its cousins in the citrus family, it is able to withstand mild cold temperatures. However, it thrives best in filtered sunlight and acidic soil at temperatures ranging between 60 and 85 degrees F. Excess moisture may damage its roots. The dwarf tree produces very decorative, fragrant white flowers about an inch in diameter, and it is valued as an ornamental houseplant whose beauty lasts through the year. Its golden fruits can take up to 12 months to mature and ripen.

How to cook calamondin

Aside from its use as a garnish, calamondin is appreciated for its distinctive flavor. The entire fruit, except for the seeds, can be consumed. The fruit is best used within a week of harvesting when it is still green. Once it reaches deep yellow, it must be kept refrigerated to retain its crispness and aroma. The fruit can be kept refrigerated up to 2 weeks. This tiny fruit releases a highly acidic (almost caustic in taste) juice that works wonderfully as a flavor enhancer in a variety of dishes, from fish to noodles, soups, sauces, and desserts. It also is used to make preserves. Calamondin juice serves as a base in many beverages.