Sometimes people have called calamansi, Filipino lime or Philippine lime. Explore what exactly is “Filipino lime” and how to use calamansi to elevate your recipes and tastebuds.
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My kid and I were watching a very popular kids show and the character was teaching kids about fruits. She mentioned, “This is Filipino lime.” as she approached a calamansi tree.
Honestly, I was taken aback. I try to teach my kids as many Filipino food terms and Asian recipes as possible, especially by using the real names of the foods as it would be said in the traditional setting.
I also thought, well, it’s the first I can see calamansi going mainstream…featured on national television on a wildly popular kids show.
With that said, let me clarify what is “Filipino lime” and maybe soon enough, you’ll know that it’s calamansi and how wonderful this citrus of the Philippines is.
What is Calamansi
- Calamansi: Calamansi, also known as “calamondin” or “Philippine lime,” is a citrus fruit that is native to the Philippines and surrounding regions and grows from a tree.
- It is a small, perfectly round, and sour fruit resembling a small lime and is often used in Filipino, Indonesian, and Malaysian cuisines.
- Green when unripe, it soon becomes orange in color when it is most ripe.
- When cut open, calamansi looks like a very juicy orange citrus with segments dripping in juice and thick seeds in the middle.
- History and Origins: The fruit has been cultivated in the Philippines for centuries and plays a significant role in Filipino culinary traditions. It is believed that the fruit originated in China and was brought to the Philippines by Chinese traders during ancient times.
- The fruit’s popularity quickly spread across Southeast Asia, where it became an essential ingredient in various dishes and condiments.
Main Use of Calamansi
This Filipino lime as one might say, is used just like lemon and limes!
The most popular way to use it, is cut it in half and squeeze over soups such as sinigang and arroz caldo. Zest up noodles like pancit, and add sour to sauces such as in sawsawan (Filipino dipping sauce).
Flavor of Calamansi
The unique flavor profile combines sourness with a floral aroma and a small hint of tangerine and rind zest. This punchy citrus has made it a versatile ingredient in both savory and sweet dishes.
When we can’t access this citrus, we usually combine lemon and lime together. Personally, calamansi taste simply cannot be matched but lemon is always the common and best substitute.
Its juice is commonly used as a flavor enhancer in marinades, dipping sauces, and refreshing beverages.
Just like American lemonade, calamansi drink is an equally refreshing citrus beverage with lots of sour sweet notes. Imagine tasting lemonade with tangerine juice in it. It’s a little like that.
Additionally, the fruit’s zest adds a tangy brightness to desserts and pastries. Imagine a cheesecake with the contrast or a creamy “mansi” pie!
Where to Buy Calamansi
Any Filipino store carries this Philippine fruit. Like I said, no wonder people might call it Filipino lime because it is as common as lemon in any household.
I have yet to see it in the regular groceries in my neighborhood. If you see calamansi at your local store, let me know in the comments!
Calamansi Drink Recipe
This drink is a classic refreshing Filipino beverage that can be easily prepared at home. Here’s a simple recipe to make a delicious pitcher.
Ingredients
- 1 cup freshly squeezed calamansi fruits
- 1 cup granulated sugar
- 6 cups cold water
- Ice cubes
- Calamansi slices for garnish
Instructions
- In a small saucepan, combine 1 cup of water with the granulated sugar. Heat over medium heat, stirring constantly, until the sugar has completely dissolved to create a simple syrup. Allow the syrup to cool to room temperature.
- In a large pitcher, combine the freshly squeezed calamansi juice with the simple syrup. Stir well to ensure the sugar is fully incorporated.
- Add the remaining 5 cups of cold water to the pitcher and stir to combine.
- Taste the calamansi drink and adjust the sweetness by adding more sugar if desired.
- Chill the calamansi drink in the refrigerator for at least 30 minutes.
- When ready to serve, fill glasses with ice cubes and pour the chilled calamansi drink over the ice.
- Garnish each glass with a slice of calamansi for an extra touch of freshness.
- Stir the calamansi drink in each glass before serving to ensure the flavors are well mixed.
Enjoy your homemade refreshing calamansi drink!
Calamansi in the Mainstream
Calamansi’s distinct taste and cultural significance have led to its growing popularity beyond its native region, as more people around the world discover its culinary potential and unique flavor.
Trader Joe’s (a wildly popular grocery chain near me) carries calamansi mango sorbet on occassion. I tried it and reviewed it…and liked it! It nailed the flavor and while it was a little too puckery after eating half a pint (yes, I ate a little too much, hehe!) it was still nostalgic and enjoyable.
I have also seen calamansi drinks and creations at the uber-hip and cool food market in my city.
With that said, I think as many major cities open their markets up to more diversity in food and specifically kinds of Asian foods…we will be seeing a lot more of this fruit!
In conclusion, “Filipino lime” refers to the calamansi, also known as “calamondin” or “Philippine lime.” Try using the word calamansi to properly describe this favorite tableside citrus of all Filipinos and ultimately, that may lead to greater appreciation and utilization of this exciting fruit.
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