Calamondin

What do you get when you cross a mandarin orange with a kumquat? Calamondin! This little citrus looks and smells like a mini mandarin orange with its sweet, beautiful orange rind, but the juice is lemony-tart. Some say it’s like really sour orange or slightly sweet lime! Also known as calamansi, this juicy fruit is widely used in Southeast Asia especially in Malaysia and the Philippines to flavor food.

How to eat

You can eat a calamondin whole, skin and all, as the thin skin is sweet, but be ready to pucker up for surprisingly tart juice! Calamondin can be used just like lime and lemon in any dish. In Filipino and Malaysian cuisines, it is squeezed over noodles or used to make marinades and condiments. You can also make a refreshing “lemonade” and delicious marmalade.

Health Benefits

A source of vitamin C. Its skin contains essential oil which is used like lemon or lime essential oil.

How to Choose

Choose firm fruit with bright orange color and no soft spots.

How to Store

Due to its thin skin, calamondin is best kept in the refrigerator for up to a week.

When are they in season?

October through May.

Where are they grown?

Grown in California.

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