Calamondin or Calamansi (scientific name: Citrus microcarpa) is a fruit tree in the family Rutaceae that was developed in and is very popular throughout Southeast Asia, especially the Philippines, where it is most commonly used for cooking.
The fruit of the calamondin resembles a small, round lime, usually 25-35mm in diameter, but sometimes up to 45mm. It has the color of a tangerine with a very thin green or orange colored peel. Despite its appearance and aroma, the taste of the fruit itself is quite sour, though the peel is sweet. Like other citrus fruits, the calamondin is high in vitamin C.
From http://www.asianrecipesnet.com/, Calamansi lime in Malay is called “limau kasturi” and in Penang local dialog (Hokkien) it is called “Keat la”. In Malaysia, it is commonly used in foods and beverages such as in this Jus Limau Kasturi recipe.
From http://www.asianrecipesnet.com/, Calamansi lime in Malay is called “limau kasturi” and in Penang local dialog (Hokkien) it is called “Keat la”. In Malaysia, it is commonly used in foods and beverages such as in this Jus Limau Kasturi recipe.
| Calamondin | |
|---|---|
 | |
| Orange-colored Calamondin | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Citrus |
| Species: | C. microcarpa |
| Binomial name | |
| Citrus microcarpa | |
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