- calamansi lime
- calamondin orange
- China orange
- Panama orange
- kalamansi lime
- musk lime
Wikipedia Article About Kalamansi on Wikipedia
Kalamansi (Calamondin) or Calamansi X Citrofortunella microcarpa is a fruit tree within the household Rutaceae and a member of citrofortunella that was developed in and may be very in style all through Southeast Asia, particularly the Philippines, the place it’s mostly used for cooking. Within the west it’s variously generally known as acid orange, calamondin orange, or Panama orange. Within the Pacific islands it’s referred to as calamansi. It’s a shrub or small tree rising to 3-6 m, and bears small citrus fruit used to flavour meals and drinks. Though typically described as a local of the Philippines or different SE Asia areas, the tree is in truth the results of a hybrid between species within the genera citrofortunella and unknown within the wild. Hybrids between Citrus spp. have been cultivated for thus lengthy that the origins of most are obscure. It’s usually held that the majority species in cultivation are historic apomictic hybrids and chosen cultivars of those hybrids, together with crosses with different genera similar to Fortunella and Poncirus. The calamondin is often described as a cross between Citrus reticulata (tangerine or Mandarin orange) and Fortunella margarita (kumquat).
The fruit of the calamondin resembles a small, spherical lime, a bit larger than the scale of a thumbnail, 25-35 mm in diameter. It has the inviting odor of a tangerine with a really skinny orange pores and skin. Regardless of its look and aroma, the style is kind of bitter. Nonetheless, the fruit will be frozen complete and used as ice cubes in drinks like tea or ginger ale. The juice extracted by crushing the entire fruit makes a flavorful drink just like lemonade. In Asia the juice is used to baste fish, fowl, and pork. Calamondin marmalade is made in the identical method as orange marmalade—with a bit extra sugar, offering a scrumptious unfold for toast at breakfast. Like different citrus fruits, the calamansi is excessive in vitamin C, and the juice is usually a good vitamin supply.
In North America the calamondin is grown primarily as a decorative plant; it may be particularly engaging when the fruit are current. It’s frost delicate and subsequently restricted to heat climates (e.g., Florida, south Texas, and Hawaii within the U.S.).
Calamondin, an area citrus fruit within the Philippines and China, is cultivated in Southeast Asia as a big crop. Within the America and Europe, calamondin is grown largely as a beautiful ornamental. The tree, which is continuously certified as a bonsai, will come into flower fixed; filling the air with the fragrance of citrus flower. Flower and fruit recurrently will turn into seen on the similar time. It’s mentioned that it’s an acid citrus, a gaggle that features lemons and limes. The flesh is orange, juicy and bitter, with a superb lime-orange savor. The little seeds will not be many, with attribute inexperienced cotyledons. The fruit, when ripe, may be very bitter when first tasted but when is picked earlier has a bitter style. Calamondin halves could also be served with iced tea, seafood and meats, to be squeezed for the bitter liquid. They had been continuously utilized in Florida earlier than limes turn into considerable. Some folks put together the sliced fruits with cranberries to make a tart sauce. Calamondins are as properly conserved complete in sugar syrup, or made into candy pickles, or marmalade and the fruits are used to make a superior marmalade by utilizing equal portions of calamondins and kumquats. Calamondin fruits, fried in coconut oil with numerous seasonings, are eaten with curry and greens.