Calamansi (Citrus microcarpa, also known as Citrus mitis or Citrus madurensis) is a small, round, greenish-yellow citrus fruit that is widely used in Southeast Asian cuisines, particularly in the Philippines, where it is a staple ingredient in many dishes and beverages. The fruit is known for its distinctive, tangy flavor, which is a cross between that of a lemon and a lime. In Hebrew, it is called קלאמנסין (klamansin). In other languages, it is referred to as limau kasturi in Malay, kalamansi in Tagalog, and jeruk keprok in Indonesian. Calamansi is not only valued for its culinary uses but also for its medicinal properties, as it is rich in vitamin C and antioxidants. The fruit is often used to make marmalade, preserves, and as a flavoring in various dishes, including meats, seafood, and desserts. Additionally, calamansi juice is a popular beverage, often mixed with sugar and water or used in cocktails.
Hybrid species of citrus
Calamansi, also known as calamondin, Philippine lime, or Philippine lemon, is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia, Malaysia, and Brunei, as well as Taiwan, and parts of southern China.