Miniature orange with a big punch

       

CALAMANSI IS A NATIVE CITRUS plant cultivated throughout the Philippines.  It is also an important crop and an outstanding ornamental plant often cultivated as bonsai.  It blooms year-round filling the air with whiff of citrus blossom.

The many uses of calamansi makes it like a wonder fruit.  Calamansi halves or quarters can be squeezed on iced tea, seafood, and meat to enhance iron absorption. It can also be preserved whole in sugar syrup or made into sweet pickles or marmalade.

Calamansi juice is primarily valued for making acid beverages.  It is often included like lime or lemon juice to make gelatin salads and custard pie.  Calamansi juice makes meat tender and adds flavor to dishes.

According to the “Nutritional Guidelines for Filipinos 2000” developed by a technical working group led by the Food and Nutrition Research Institute of the Department of Science and Technology, a person should consume two servings of fruit daily that ranges from 45 to 300 grams depending on fruit size and variety, one of which should be vitamin C-rich food.   Thirty-four medium-sized calamansi meet a person’s daily vitamin C requirement.

Calamansi tree has upright branches with thorns, and can grow 10 feet high.  The fruit is about 1 ¾-inch in diameter, dark green when unripe and yellow orange when ripe, with loose skin, segmented contents, and very acidic pulp.

It is said that calamansi is an acid citrus, a group that includes lemons and limes.  This is because the flesh is orange, juicy, and acidic with a fine lime-orange flavor.  A bite of this fruit can pucker your mouth. 

 

Calamansi fruit, when ripe, is at first taste very sour but it can make your mouth sweet thereafter.  It tastes bitter when picked too soon.

Meanwhile, calamansi fruit has many medicinal uses.  Its juice is applied to the scalp after shampooing to eliminate itching and promote hair growth.  Rubbing calamansi juice on insect bites eliminates itching and irritation.  It bleaches freckles and helps clear acne.  

The most popular medicinal use of calamansi is as oral cough remedy.  The juice is slightly diluted and taken warm.  

Aside from the food and medicinal uses, calamansi fruit juice can be used to bleach ink stains from fabrics and as body deodorant. 

Other common names of calamansi in the Philippines are kalamondin, kalamunding, kalamansi, limonsito, and agidulce. STP



 

 

 

 

 

 

 

 

 

 

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