offers a delicate yet distinctive flavor reminiscent of freshly made lemonade with undertones of tangerine.

The calamansi fruit is versatile and can be used in various ways. It can be used for marinating and basting grilled chicken, pork, and seafood. It also adds flavor to iced tea, cola, or rum. In addition to its culinary uses, the calamansi fruit has medicinal properties that are beneficial. It can effectively treat an itchy scalp, heal insect bites, fade freckles, clear up acne and pimples, as well as deodorize underarms.

The Calamondin or Calamansi, also known as Citrus microcarpa or Citrofortunella microcarpa, is a fruit tree in the Rutaceae family. It goes by various names such as calamondin, golden lime, panama orange, chinese orange, acid orange, calamonding, or calamandarin. Originally from China, it has become widespread in Southeast Asia, India, Hawaii, the West Indies and Central and North America. The plant has leaf stalks with wing-like appendages and produces white or purplish flowers. Its fruit has a spongy or leathery rind and a juicy pulp divided into sections.

In addition to being used as a cough remedy and a substitute for various purposes, the Calamondin is highly regarded by homemakers for its ability to remove heavy stains from fabrics. To learn more about this citrus fruit,
visit http://www.examiner.com/international-travel-in-orlando/calamansi-a-great-citrus-fruit-to-know-and-grow.

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The fruit known as calamansi or kalamansi (k? l? m? n? s??) in Tagalog and limonsito or simuyaw in Visayan, is both indigenous and widely cultivated in the Philippines. It is available throughout the year in its unripened form, which is a dark

green color. However, if left to ripen, it will turn into a tangerine orange shade. The tree itself is a hybrid between species within the Citrus genus and an unknown wild species. Many believe that the cultivated species are ancient apomictic hybrids and selected cultivars of these hybrids, including crosses with separate 'citrus' genera like Fortunella and Poncirus. The origins of most Citrus hybrids are so ancient that they are unclear. Some consider the Calamondin to be a hybrid native to the Philippines or Southeast China.

The calamondin is a cross between Citrus reticulata (Mandarin orange group) and Fortunella japonica (Kumquat group). It is classified as an intergeneric hybrid in the nothogenus Citrofortunella, specifically as Citrofortunella microcarpa.

Description

Citrofortunella microcarpa is a shrub or small tree that can grow up to 3–6 metres (9.8–20 ft) tall. The fruit of the calamondin resembles a small, round lime, typically measuring 25-35mm in diameter, though occasionally reaching 45mm.

It has the orange color of a tangerine with a very thin green or orange colored peel.

Uses

A young Calamondin plant growing in a garden pot.

Culinary

The Calamondin bears a small citrus fruit that is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet.

The surprising combination of sweet and sour flavors can be experienced when consuming a whole calamondin fruit. It is believed that the process for making calamondin marmalade is similar to that of orange marmalade. Like other citrus fruits, calamondin contains a high amount of vitamin C. The entire fruit can be frozen and utilized as ice cubes in various beverages like tea, soft drinks, water,

and cocktails. To obtain the juice, the entire fruit is crushed resulting in a delightful drink resembling lemonade. By mixing the whole fruits with vodka and sugar, it is possible to create a liqueur.

In Asian cuisines, Calamondin fruit juice is commonly used as a condiment in Filipino dishes like Pancit, as well as to season fish, fowl, and pork.

Cultivation

In North America, Citrofortunella microcarpa is primarily grown as an ornamental plant in gardens. It is also grown in pots and container gardens on terraces and patios. The plant is particularly attractive when the calamondin fruits are present. However, it is sensitive to frost and can only be grown outdoors in frost-free climates such as Florida, coastal California, south Texas, and Hawaii in the United States. In regions with cooler climates, potted plants are usually brought indoors during the winter periods or placed in a greenhouse or conservatory.

In Southeast Asia, cultivating the Calamondin is simple. It thrives in cool and elevated areas with sandy soils that are rich in organic matter. However, waterlogged areas are not suitable for cultivation because the Calamansi plants cannot handle excessive moisture. Propagating the Calamansi can be done by using its vegetative parts and seeds. To ensure the growth of large and delicious fruits, applying fertilizer like ammonium sulfate or urea around each tree is crucial one month after planting.

The trees will begin to bear fruit within one or two years of being planted. The average life span of trees is five years. [edit] Medicine Calamondin citrus has various medicinal applications. Applying the juice on insect bites alleviates itching and reduces irritation. It can also be used as a natural remedy for

acne or as cough medicine when consumed orally (often mixed with green tea), and has natural anti-inflammatory properties. To address constipation issues, the juice is heated and diluted with water.

It has various uses including bleaching freckles and treating acne vulgaris and pruritus vulvae. In Malaysia, it is used as an antidote for poison, and a combination of pandanus leaves, salt, and citrus microcarpa juice can be applied as a poultice to treat abscesses. In Malaya, it is commonly mixed with pepper to help with phlegm expulsion. In the Philippines, the root is used during childbirth. In addition, in its unripened state, it can be used as a hair conditioner, body deodorant, ink stain remover for fabrics and other purposes mentioned above.

[edit] See also *? Citrofortunella mitis (Musk Lime) * Citrus ? depressa (Shikwasa, Hirami lemon) * Citrofortunella * Citrus hybrids [edit] References 1. a b c (2008-10-07). "? Citrofortunella microcarpa (Bunge) Wijnands". Germplasm Resources Information Network.

Accessed on 2011-05-05. Morton, J. (1987).

"Calamondin: The Miniature Orange". New Crop Resource Online Program. 3. Oliodigest.com.

Calamondin halves or quarters are commonly paired with iced tea, seafood, and meats. The acidic juice is often used as a substitute for lime or lemon juice in gelatin salads, desserts, custard pie, or chiffon pie. In the Philippines, the extracted juice is commercially pasteurized and bottled, with the addition of gum tragacanth as an emulsifier.