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Calamondin limes are small fruits, averaging 2 to 5 centimeters in diameter, and are globular to oblate in shape. The skin is smooth, thin, glossy, and taut, covered in many small, prominent oil glands, and ripens from green, yellow, to orange with maturity. Depending on the climate and region grown, the fruit may also remain green when ripe. Underneath the surface, the flesh is orange, aqueous, soft, and divided into 7 to 9 segments by thin, pale orange membranes. The flesh also encases many small, cream-colored seeds. Calamondin limes are aromatic with a bright, floral scent and have a tart, pleasantly sour, and acidic citrus taste. It is important to note that both the flesh and peel are edible, and the peel contains a tangy, slightly sweeter taste than the flesh.
Seasons/Availability
Calamondin limes are available year-round, with a peak season in the winter through spring.
Current Facts
Calamondin limes, botanically a part of the Citrus genus, are a hybrid variety belonging to the Rutaceae family. The tart fruits are believed to be a cross between a sour, loose-skinned mandarin and a kumquat, and are one of the most popular citrus fruits in Southeast Asia. Calamondin limes are also known as Calamansi and Calamonding and are a favorite ornamental plant for home gardening. The trees can survive in very small spaces, especially in containers, and are often planted on patios for everyday use as fruit is produced year-round. Calamondin limes are used in a wide variety of culinary and beauty applications and are also a popular flavoring in mixology.
Nutritional Value
Calamondin limes are an excellent source of vitamin C, which is an antioxidant that can strengthen the immune system and provides anti-inflammatory properties. The limes are also a good source of potassium, vitamin A, fiber, calcium, and limonene, which is a component of the oil found in the rind that provides antioxidant-like benefits to improve overall health.
Applications
Calamondin limes are best suited for fresh applications as their acidic, tangy juice is used to flavor foods in Southeast Asian cuisine, similar to the way lemons or limes are used to brighten dishes in the United States. The fruits can be sliced in half, deseeded, and juiced to add a floral zest to soups, noodles, rice dishes, stir-fries, and curries, or they can be used as a finishing element squeezed over roasted meats and fish. In the Philippines, Calamondin limes are popularly juiced over pancit, which are thin street noodles fried with vegetables. Calamondin limes can also be eaten whole with the peels as a breath freshener, sliced into sparkling water, or used to flavor pies, cakes, muffins, frostings, cookies, and gelatins. The pure juice is often pasteurized and bottled as a beverage or concentrate in Southeast Asia, and the juice is frequently incorporated into cocktails. Whole fruits may also be preserved in jellies, jams, or marmalades or used in sauces and custards as an exotic lemon curd alternative. Calamondin limes pair well with meats such as poultry, fish, beef, and pork, shrimp, carrots, snap peas, celery, cabbage, bell peppers, aromatics such as ginger and garlic, herbs such as Thai basil, lemongrass, mint, and cilantro, and fruits such as pineapple, papaya, mango, and coconut. The limes can be stored at room temperature for up to one week and in the refrigerator for 1 to 3 weeks.
Ethnic/Cultural Info
The Philippines is the top Calamondin lime producer in the world, growing up to 40,000 tons per year, and the small fruits are also the most popular home garden tree in the country. The small container trees produce fruits year-round, providing a steady supply for culinary applications. Calamondin limes are favored for their acidic, floral, and tangy juice and are often used to make a drink referred to as "Filipino lemonade," which is a mixture of sugar, a simple syrup, or honey, Calamondin juice, and water. Beyond culinary applications and mixology, Calamondin limes are used medicinally in the Philippines to combat phlegm and act as a natural hair conditioner and deodorant. The fruits are also used topically by locals to lighten freckles, reduce dark spots, and combat acne.
Geography/History
Calamondin limes are a natural citrus hybrid native to China and were spread to the Philippines and Indonesia in ancient times via immigrants and explorers. The fruit then made its way to the United States in the early 20th century, and today Calamondin limes are cultivated throughout Asia and Southeast Asia, especially in India, Indonesia, Malaysia, Thailand, and the Philippines. The limes can also be found as ornamental plants throughout the West Indies, Central America, the Bahamas, and in Florida, California, and Hawaii of the United States.
SPECIALTY PRODUCE
1929 hancock st sd ca 92110 San Diego CA 92110
(619) 295-3172 [email protected]
Calamondin limes are a natural citrus hybrid originally from China. They traveled to the Philippines and Indonesia in ancient times with immigrants and explorers and reached the United States in the early 20th century. Though widely cultivated in Asia and Southeast Asia, they are also grown as ornamental plants in places like the West Indies, Central America, the Bahamas, and parts of the United States such as Florida, California, and Hawaii.
Calamondin limes are tiny fruits, just 2 to 5 centimeters in diameter, with a smooth, glossy skin that can range from green to yellow or even orange as they mature. They have a tangy, sour, and acidic taste with both the flesh and peel being edible. Interestingly, while the flesh provides a sharp tartness, the peel offers a tangy yet slightly sweeter flavor, making both components versatile. Their aromatic, floral scent enhances their unique culinary appeal.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Calamondin limes, botanically classified within the Citrus genus, are believed to be a hybrid of a sour mandarin and a kumquat. They are a popular citrus fruit in Southeast Asia and often cultivated as ornamental plants for home gardens. These trees thrive in small spaces, including containers, producing fruit year-round. Beyond culinary uses, Calamondin limes are valued in mixology, beauty products, and as a rich source of immune-boosting vitamin C and other nutrients like fiber and potassium.
Specialty Produce
1929 Hancock Street San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Calamondin limes are a natural hybrid citrus fruit originating from China, later traveling to the Philippines and Indonesia through ancient immigration and exploration. They reached the United States in the early 20th century and are now widely cultivated across Asia, Southeast Asia, and other regions. These hybrid limes are commonly grown for ornamental purposes in parts of the West Indies, Central America, the Bahamas, and several U.S. states, including Florida, California, and Hawaii.
三峽老街市場
No. 186, Minsheng St, Sanxia District, New Taipei City, Taiwan 237
These small, tart fruits are a hybrid between mandarin and kumquat, cherished in Southeast Asia for their flavor and beauty applications. They grow year-round on trees that thrive in tight spaces like patios or containers. Packed with vitamin C and potassium, they offer antioxidants and anti-inflammatory benefits, along with fiber, calcium, and limonene for overall health.
Indian Summer Farm
No. 186, Minsheng St, Sanxia District, New Taipei City, Taiwan 237
Calamondin limes are small, globular fruits that average 2 to 5 centimeters in diameter. Their smooth, thin skin transitions from green to orange as it matures but may stay green in certain climates. Inside, the orange flesh is juicy, divided into 7 to 9 segments, and contains small cream-colored seeds. The fruit is both aromatic and tangy, with its edible peel being slightly sweeter than the tart and acidic flesh.
SPECIALTY PRODUCE
No. 186, Minsheng St, Sanxia District, New Taipei City, Taiwan 237
View on Instagram
(619) 295-3172 [email protected]
Calamondin limes can also be eaten whole with their peels as a natural breath freshener or sliced into drinks like sparkling water for extra zest. In baking, they flavor pies, muffins, cookies, frostings, and gelatins, while their juice is bottled for beverages and cocktails in Southeast Asia. These versatile fruits can be preserved as jams or jellies, or used in custards as a flavorful substitute for lemon curd. They pair exceptionally well with tropical fruits, meats, and vibrant herbs.
SPECIALTY PRODUCE
No. 186, Minsheng St, Sanxia District, New Taipei City, Taiwan 237
View on Instagram
(619) 295-3172 [email protected]
Calamondin limes are a natural hybrid citrus fruit originally native to China. They were introduced to the Philippines and Indonesia by immigrants and explorers in ancient times. By the early 20th century, the limes had reached the United States. Today, they are widely cultivated in Asia and Southeast Asia, including India, Malaysia, Thailand, and the Philippines, and are grown as ornamental plants in the West Indies, Central America, and parts of the U.S. like Florida and Hawaii.
SPECIALTY PRODUCE
No. 186, Minsheng St, Sanxia District, New Taipei City, Taiwan 237
View on Instagram
(619) 295-3172 [email protected]
The Philippines is the world's leading producer of Calamondin limes, harvesting up to 40,000 tons annually. These small fruits are a favorite home garden tree in the country, yielding fruit year-round. They are widely used in Filipino cuisine, commonly transformed into "Filipino lemonade," made with sugar, simple syrup or honey, and Calamondin juice. Additionally, the limes are valued for their medicinal properties and cosmetic uses like treating acne and lightening dark spots.
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