Cookbook:Calamansi
| Calamansi | |
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| Category | Fruits |
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Calamansi, also called Philippine lime, is a small green citrus fruit native to the Philippines.[1][2]
Characteristics
editThe fruits are a hybrid of the mandarin and kumquat, and they look a little like mandarins.[1] They are quite small, with thin green skin that eventually ripens to yellow or orange; however, they are frequently used when green.[3] They are very sour and aromatic, with a slight sweetness.[1][2]
Selection and storage
editIf you have access to fresh calamansi, select unblemished fruits that are neither overly soft or dried out. They can be kept at room temperature for a short period, but it is best to store them in a dry environment in the fridge.[2]
Use
editCalamansi are primarily used for their juice, which is prominent in Filipino cuisine.[2] It adds an acidic and aromatic character to dips, beverages, and more. The peel can also be dried and used for its aromatic flavor.[1][3]
Substitution
editIf you have no access to whole fresh calamansi, the juice can sometimes be purchased frozen or chilled. If you have no way to access any calamansi products, Meyer lemons can be used as an aromatic citrus substitute, though the flavor will be different.[2]
Recipes
editReferences
edit- ↑ a b c d Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e "Learn All About Calamansi, the Little Fruit From the Philippines". Simply Recipes. Retrieved 2024-02-07.
- ↑ a b "What Are Calamansi Limes, and How Are They Used?". The Spruce Eats. Retrieved 2024-02-07.