calamansi
Also known as Citrofortunella microcarpa, × Citrofortunella microcarpa, calamondin, calamondin orange, ×Citrofortunella microcarpa, Citrus × mitis, × Citrofortunella mitis
Calamansi ('''Citrus × microcarpa), also known as calamondin, Philippine lime, or Philippine lemon''', is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia (Borneo, Sumatra, and Sulawesi), Malaysia, and Brunei, as well as Taiwan, and parts of southern China.
~10 min read
Article
15 sectionsContents
- Name
- Description
- Variegated mutation
- Uses
- Culinary arts
- Philippines
- In other regions
- Indonesia
- Malaysia and Singapore
- Florida
- Sri Lanka
- Cultivation
- See also
- References
- External links
Calamansi ('''Citrus × microcarpa), also known as calamondin, Philippine lime, or Philippine lemon', is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia (Borneo, Sumatra, and Sulawesi), Malaysia, and Brunei, as well as Taiwan, and parts of southern China.
Calamansi is ubiquitous in traditional Philippine cuisine. It is naturally very sour, and is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines.