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This item was last sold on : 08/06/17
The Calamondin lime looks like a kumquat in size, shape and color. In tropical environments it may remain green when fully mature, but develops a rich orange color in most other climates. It has a very thin adherent skin with 5 to 10 seeds and 7 to 9 segments. It is extremely tart and acidic even when fully ripe. Calamondin limes can be eaten whole like a kumquat, though the seeds will have to be expelled. They are most often used as a juicing citrus.
Calamondin limes are available year-round with a peak season in the winter through spring.
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat. Its botanical name is somewhat confusing as there are three accepted classifications: Citrus madurensis, C. mitis and C. microcarpa. The Philippines leads the world in Calamondin lime production, growing up to 40,000 tons per year. There the citrus is known colloquially as Calamansi.
Like most citrus fruits, Calamondin limes are an excellent source of vitamin C. They are a good source of potassium, vitamin A, and calcium. Calamondin limes contain limonene, which provides antioxidant benefits.
Calamondin limes are usually used to flavor foods in south-east Asian cuisine, as lemons or limes are used in the rest of the world. The pure juice is often pasteurized and bottled as a beverage or concentrate. The whole fruits may be preserved in jellies, jams or marmalades and used in sauces and custards as an exotic lemon curd alternative. Calamondin limes can be stored at room temperature for a few days and can be refrigerated for up to several weeks.
Calamondin limes are the largest source of citrus juice in the region, often used to make a drink referred to as "Filipino lemonade". In addition to culinary uses, the juice of the Calamondin is used in the Philippines as a natural hair conditioner and deodorant. The juice is topically used by locals to lighten freckles and combat acne.
The Calamondin lime is believed to be a native of China. Today it thrives throughout eastern Asia in Indonesia, Malaysia, Thailand and the Philippines. It is strongly cold-tolerant and often grown in gardens outside of its native tropical climate.
Recipes that include Calamondin Limes. One is easiest, three is harder.
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