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Synonyms: calamansi, golden lime

botanical name: x Citrofortunella microcarpa


The calamondin is native to China. From there it reached Indonesia and the Philippines. It is also found in India, Central America and Hawaii. In Europe it is popular as a decorative plant.



Calamondin is not sold in our area, but it is available year round in Southeast Asia.


Appearance, taste, characteristics

The calamondin is a cross between a sour mandarin orange and a kumquat. The small round fruits have a smooth, thin, shiny skin. The sweet-tasting skin is edible. At full maturity, the fruits are orange. Their very juicy pulp is divided into segments and contains pips. The pulp tastes very sour.



Calamondin, above all its skin or peel, is very rich in vitamin C.


Form of consumption, use, processing, practical tips for preparation

Due to its very sour taste, the calamondin is not eaten raw. In Southeast Asia it is used to make refreshment beverages or jam, and it is candied. It is also good for marinating meat.





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