Calamondin, an indigenous citrus plant in Southeast Asia and China, is an important cash crop in the region. Otherwise known as kalamansi, its fruit is used in many of the Asian cuisines as a condiment or a flavor enhancer. In the United States and some of Europe, the plant, however, is used as an outstanding home ornamental - Usually displayed in patios or the living room.
The tree, which is often trained as a bonsai, will bloom with flowers year-round; filling the air with the aroma of citrus blossom. The tree has upright branches with very few thorns and can grow up to 10 feet. Its 3-inch evergreen leaves are broadly oval and pale green below like those of it cousin, the kumquat. Its flowers are white and small. The 1 3/4 inch-wide fruit is small, depressed and deep orange-yellow when ripe, loose-skinned and segmented. The pulp is very acidic to taste.
Fruits can be harvested any time of the year. It is said that it is an acid citrus, a group that includes lemons and limes. The flesh is orange, juicy and acid, with a fine lime-orange flavor. Because of this, it is usually classified with the limes. The small seeds are few, with characteristic green cotyledons.
One bite of this fruit can pucker your mouth. The fruit, when ripe, is very sour when first tasted. Subsequent tasted fruits make your mouth sweet. If the fruit is picked too soon, it is bitter to taste.
The following is a list of possible uses for the calamondin fruit, mostly culinary:
The calamondin fruit can be used as a flavor enhancer for soy sauce. Simply cut a calamondin fruit into two. Squeeze and add a tablespoon of Chinese soy sauce. This dip is very common in the Philippines as a condiment for grilled sea foods. Calamondin soy sauce dip can also be used as a dip for dimsum and dumplings.
In Asian countries, the fruit's juice, together with soy sauce can be used as a marinate sauce for fish, pork or even beef. It adds flavor and removes the strong fish odor.
It can be use as an ingredient for a dish. If you want to add a sour tangy flavor to your dish, you can add the juice of the calamondin.
Its juice can add flavor to Chinese food such as congee, beef and chicken noodle soup.
It can also be used with a sushi or sashimi dip. Just combine the juice and a tablespoon of Japanese soy sauce with horseradish.
Calamondin can also be used as a deodorant and whitening solution for your armpit. Simply cut into two, and then gently squeeze it while rubbing it into your armpit.
The juice can be used as a whitening solution and stain remover for your clothes. Some old native folks from the Philippines use calamondin as a stain remover. They rub it into the stained part of the clothes and scrub it with brush and detergent soap.
It can be used as a medication for your sore throat. Simply squeeze the juice extract of calamondin into your throat. Do this three times a day. It may feel painful for your throat but calamondin is enriched with vitamin c. So it helps fight the bacteria in your throat.
Mixed with sugar, it can be used as a beverage as opposed to lemonade. Very good for your cough and colds.
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