Calamansi citrus

Calamansi (Citrus × microcarpa) is a small citrus fruit that is highly valued in Southeast Asia, particularly in the Philippines, where it is a staple ingredient in many dishes and beverages. Often referred to as the Philippine lime or calamondin, it is known for its tart flavor and aromatic zest.

### Characteristics of Calamansi citrus

– **Fruit**: Calamansi is small, typically about the size of a golf ball, with a thin, smooth skin that can be green or orange when ripe. The flesh is juicy and contains numerous seeds, with a flavor that is a unique combination of lime and orange.
– **Tree**: The calamansi tree is small, reaching heights of about 1-4 meters (3-13 feet). It has glossy, dark green leaves and white flowers that can be fragrant.

### Uses

– **Culinary**: Calamansi juice is commonly used in marinades, sauces, and dressings. It adds a zesty kick to dishes and is often used in beverages, such as calamansi juice or cocktails.
– **Condiment**: The fruit is often served as a condiment, enhancing the flavor of grilled meats and seafood.
– **Traditional Medicine**: In some cultures, calamansi is used for its potential health benefits, including digestive aid and immune support.

### Cultivation

– **Climate**: Calamansi thrives in tropical and subtropical climates, preferring full sun and well-drained soil.
– **Watering**: It requires regular watering, especially during dry periods, but should not be waterlogged.
– **Pruning**: Pruning helps maintain its shape and encourages healthier growth.

### Harvesting

Calamansi fruits are typically harvested when they are green for a more tart flavor or when they turn orange for a sweeter taste.

Overall, calamansi is a versatile and beloved fruit, celebrated for its unique flavor and numerous culinary applications. Its popularity continues to grow beyond Southeast Asia, making it a favorite in many kitchens around the world.

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