Variegated Calamondin Limes
Inventory, 10 lbs : 0
This item was last sold on : 09/11/15
The variegated variety of Calamondin has marbled green and yellow leaves and striped green and yellow fruit that eventually matures to orange. Each lime is one inch across and round or oblate in shape. Although Calamondins claim kumquat parentage, their rinds are inedible and bitter. Inside, the juicy orange flesh is divided into approximately nine segments which are both sweet and acidic, with just a few seeds. The flavor develops more as the fruit matures.
Variegated Calamondin limes are available year-round, with peak season in the winter months.
Variegated Calamondin limes are a mutation of the more common acid citrus called the Calamondin or Calamansi (Citrofortunella mitis). The variegated variety is also sometimes referred to as Peters lime. Because they are an attractive and small plant, Variegated Calamondin trees are often kept in pots for ornamental purposes, but their fruit are edible as well. Although Calamondins are often called limes or oranges, they are not true examples of either. Calamondins of all types are hybrids of an unknown sour mandarin orange and a kumquat.
Calamondins have high levels of Vitamin C, which strengthens the immune system and contributes to a healthy diet.
Variegated Calamondin fruits are a great substitute for lemon or lime juice. The flavor goes well with Thai dishes, fish, and in tea. They can also be preserved, either as marmalade or pickled whole, or made into limeade for a refreshing drink. Choose fruit that is heavy for its size, since it will have the most juice. The skin should be bright and smooth rather than wrinkled. Keep Calamondins in the refrigerator for up to two weeks.
People in the Philippines use Calamondins for more than just food. Among the many uses of Calamondin include hair conditioner, bleaching stains from skin and fabric, deodorant, an acne treatment, and a remedy for coughs.
Originally, Calamondins are native to China. They were introduced early on to southeast Asian countries, and can now be found especially in Indonesia and the Philippines. In 1899, they were introduced to Florida, and grow well both there and in California.
Recipes that include Variegated Calamondin Limes. One is easiest, three is harder.
|CalamondinCafe||Kickin’ Calamondin Shrimp with Caper Salad|