| Calamansi | |
|---|---|
 | |
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Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Citrus |
| Species: | C. × microcarpa |
| Binomial name | |
| Citrus× microcarpa Bunge | |
| Synonyms[1] | |
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Calamansi (Citrus ×microcarpa),[2] also known ascalamondin,[3]Philippine lime,[4] orPhilippine lemon,[5] is acitrushybrid cultivated predominantly in thePhilippines. It is native to the Philippines, parts ofIndonesia (Borneo,Sumatra, andSulawesi),Malaysia, andBrunei, as well asTaiwan, and parts of southernChina.
Calamansi is ubiquitous in traditionalPhilippine cuisine. It is naturally very sour, and is used in various condiments, beverages, dishes,marinades, andpreserves. Calamansi is also used as an ingredient inMalaysian andIndonesian cuisines.
Calamansi is a hybrid betweenkumquat (formerly considered as belonging to a separate genusFortunella) and another species ofCitrus (in this case probably themandarin orange).[6]
Calamansi is thePhilippine English spelling ofTagalogkalamansi ([kɐlɐmɐnˈsɪʔ]), and is the name by which it is most widely known in the Philippines. In parts of the United States, notablyFlorida andHawaii, calamansi is also known as "calamondin", an old name from theAmerican period of the Philippines. It is an anglicized form of the alternate Tagalog namekalamunding.[3][7]
Other English common names of calamansi include: lemonsito (or limoncito,Spanish for "little lemon"), Philippine lime, calamonding, calamondin orange, calamandarin, golden lime, Philippine lemon, Panama orange (also used forkumquats), musk orange, bitter-sweets and acid orange.[8][5]
Calamansi was formerly identified asCitrus mitis Blanco,C. microcarpa Bunge orC. madurensis Lour. All those referred to it as acitrus.Swingle's system of citrus classification putkumquats into a separate genus,Fortunella, making the calamansi anintergeneric hybrid in that older system. In 1975 it was therefore given thehybrid name ×Citrofortunella mitis by John Ingram and Harold E. Moore based on Blanco's species name.[9] In 1984,D. Onno Wijnands pointed out thatBunge's species name,C. microcarpa (1832), predatedBlanco'sCitrus mitis (1837), making ×Citrofortunella microcarpa the proper name.[10] Phylogenetic analysis now places the kumquat within the same genus as other citrus, meaning that its hybrids with otherCitrus, including those formerly named as ×Citrofortunella, likewise belong inCitrus.[2]
Citrus × depressa (shikwasa), a similar citrus native to Taiwan and Okinawa, is sometimes called "calamansi" in English.[11]
Calamansi,Citrus x microcarpa, is ashrub or small tree growing to 3–6 m (10–20 ft). The plant is characterized by wing-like appendages on the leaf petioles and white or purplish flowers. The fruit of the calamansi resembles a small, roundlime, usually 25–35 mm (1–1+3⁄8 in) in diameter, but sometimes up to45 mm (1+3⁄4 in). The center pulp and juice is the orange color of a tangerine with a very thin orangepeel when ripe. Each fruit contains 8 to 12 seeds.[citation needed]
There is also avariegatedmutation of the regular calamansi, showing green stripes on yellow fruit.[12]
The fruits aresour and are often used forpreserves or cooking. The calamansi 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. Calamansimarmalade can be made in the same way as orange marmalade. The fruit is a source ofvitamin 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 commonPersian lime (also calledBearss lime).[13] The juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. Aliqueur can be made from the whole fruits, in combination withvodka and sugar.[citation needed]
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InFilipino cuisines, the juice is used tomarinate and season fish,fowl and pork. It is also used as an ingredient in dishes likesinigang (a sour meat or seafood broth) andkinilaw (raw fish marinated in vinegar and/or citrus juices). It is very commonly used as acondiment in dishes likelugaw (rice porridge), or in the basicsawsawan (dip) ofcalamansi juice,soy sauce ("toyomansi") andfish sauce ("patismansi"), used for fish, spring rolls, dumplings and various savoury dishes. It is used in various beverages, notably as calamansi juice, a Filipino drink similar to lemonade.[14] It is also a common ingredient insalad dressings of Filipinoensalada dishes.[15]
Calamansi is also characteristically used as a condiment in almost allpancit dishes (Filipino noodles), which adds a citrusy sour flavor profile.[16][17] They aren't usually cooked with the dishes but are provided as condiments, sliced into halves upon serving. They are meant to be squeezed over the noodles if desired.[16]
Calamansi is also a traditional ingredient inkesong puti, a native soft, unaged, whitecheese made fromcarabaomilk. It is added, along withcane vinegar, to help with the curdling, while also adding a citrusy flavor.[18]
The fruit is used in local recipes in northern Indonesia, especially around theNorth Sulawesi region. Fish are spritzed and marinated with the juice prior to cooking to eliminate the "fishy" smell.Kuah asam ("sour soup") is a regional clear fish broth made with calamansi juice.[citation needed]
In Malaysia and Singapore the fruit, known in Malay aslimau kasturi[19] and inMalaysian andSingaporean English as "small lime", can be found paired with dishes athawker centers and restaurants. It serves as a way to balance, often rich, dishes like noodles and stews. The plant is also sold as an ornamental.[citation needed]
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In Florida, the fruit is used in its fully ripe form with a more mature flavor profile than the unripe version. Tasters note elements of apricot, tangerine, lemon, pineapple, and guava. The peel is so thin that each fruit must be hand snipped from the tree to avoid tearing. The entire fruit minus the stems and seeds can be used. It is hand processed and pureed or juiced and used in various products such as calamondin cake,coulis, marmalade, and jam. The peels can be dehydrated and used as a gourmet flavoring with salt and sugar. The fruit was popular with Florida cooks in cake form from the 1920s to the 1950s.[citation needed]
Floridians who have a calamansi in the yard often use the juice in a summer variation of lemonade or limeade, as mentioned above, and, left a bit sour, it cuts thirst with the distinctive flavor; also it can be used on fish and seafood, or wherever any other sour citrus would be used.[14]
The fruit is cultivated in home gardens in Sri Lanka, and is known asනස් නාරං (nas narang) in Sinhala. It is used in Ayurveda medicine as treatment for Vitamin C deficiency, hyperlipidemia, and upper respiratory tract infections.[20]
The Philippines is the only major producer of calamansi. It ranks as the fourth most widely-grown fruit crop in the Philippines, after banana, mango, and pineapple. It is primarily grown for its juice extracts which are exported to the United States, Japan, South Korea, Canada, and Hong Kong, among others.[21]
The Philippines exports between 160,000 and 190,000metric tons of calamansi juice each year. Major production centers include theSouthwestern Tagalog Region,Central Luzon, and theZamboanga Peninsula.[21] Its cultivation has spread from the Philippines throughout Southeast Asia, India, Hawaii, the West Indies, and Central and North America, though only on a small scale.[22][23]
In sub-tropical and parts of warm temperate North America, ×Citrofortunella microcarpa is grown primarily as anornamental plant in gardens, and inpots andcontainer gardens onterraces andpatios. The plant is especially attractive when the fruits are present.[24]
The plant is sensitive to prolonged and/or extreme cold and is therefore limited outdoors to tropical, sub-tropical and the warmer parts of warm temperate climates, such as the coastal plain of the southeastern United States (USDA zones 8b - 11), parts of California, southern Arizona, southern Texas, and Hawaii. Potted plants are brought into agreenhouse, conservatory, or indoors as ahouseplant during the winter periods in regions with cooler climates.[25]
In cultivation within the United Kingdom, this plant has gained theRoyal Horticultural Society'sAward of Garden Merit[26] in 2017.[27]
