Friday, 26 August 2016


Calamondin (× Citrofortunella microcarpa or × Citrofortunella mitis) is an intergenetic hybrid between a member of the genus Citrus (in this case probably the mandarin orange) and the kumquat belonging to Fortunella. Calamondins are used mainly as ornamental trees, rather than for food, although the fruit is edible.

The calamondin bears a small citrus fruit that is used to flavour foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. Eating a whole fruit has a surprise with the combination of sweet and sour. Calamondin marmalade can be made in the same way as orange marmalade. Like other citrus fruits, the calamondin is high in vitamin C. The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and cocktails.

The juice can be used in place of that of the common Persian lime (also called Bearss lime). The juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. A liqueur can be made from the whole fruits, in combination with vodka and sugar.

In Asian cuisine, the juice is used to season fish, fowl, and pork. It is commonly used as a condiment in Filipino dishes like pancit or lugaw. The fruit is used in local recipes in northern Indonesia, especially around the North Sulawesi region. Fish are spritzed with the juice prior to cooking to eliminate the "fishy" smell. Kuah asang ("sour soup") is a regional clear fish broth made with calamondin juice.

This post is part of the Friday Greens meme,
and also part of the Orange you Glad It's Friday meme,
and also part of the Food Friday meme.