Imagine if a lime and a tangerine had a baby. That’s calamansi. It’s the coolest, yummiest, most refreshing fruit you’ve (probably) never heard of! Though commonly cultivated and used in Filipino cuisine, you can really use this citrus in any recipe you make – from bright and easy cocktails to zesty salad dressings. Let us break down the magic of the calamansi craze.
What is calamansi?
Calamansi (AKA kalamansi, Chinese oranges, golden limes, and calamondin) is a citrus fruit hailing primarily from the Philippines. It’s smaller than a lime and round in shape. They start out green, but turn bright orange when they ripen! Inside, you’ll find a yellowy-orange flesh. The fruit is super high in vitamin C, making it a healthy, nutritious option.
What does calamansi taste like?
Calamansi is less tart than your typical lemon, but still retains a lot of acidity. Each bite will lead you to the perfect balance of sour and sweet, perfect for adding to recipes, drinks, or juicing on its own.
What can calamansi be used for?
Most commonly, calamansi is used for making preservatives and cooking savory dishes. People around the world have made calamansi marmalades, infused juices, coulis, cakes, and even liqueur! It’s also a popular fruit to use for marinating meats in Filipino cuisine.
Where can you get calamansi?
Calamansi can sometimes be hard to come by in the states, so when browsing the grocery store, look out for the names it’s also known by: kalamansi, Chinese oranges, golden limes, and calamondin. If you don’t want to dive head first into preparing and eating the *actual* fruit just yet, there are a handful of calamansi-packed products to try!
For a refreshing, bubbly sip, try a pack of Sanzo Calamansi ($27). Pika Pika offers a deliciously sweet Calamansi Marmalade ($32 / 2-pack) for coating your morning toast, and Big Mama’s has a tangy Citrus Calamondin Vinaigrette ($8, was $10) for big bowl salads.
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