The round Calamansi is without a doubt the most ubiquitous citrus fruit in Philippine cuisine.
Way before import liberalization made yellow lemons accessible from overseas, it was the Calamansi that was distinctively souring the food eaten throughout the islands. Many households have the plant in their backyards.
In many preparations such as bistek, meat is marinaded in calamansi before cooking. Barbecuing fish on the beach? Can’t do without kalamansi. Classic Filipino dishes like sinigang can also make use of kalamansi when tamarind or kamias isn’t available.
You squeeze a few drops on top of your pansit noodles before digging in. And it’s the favorite sawsawan (dipping sauce) for all sorts of dishes, especially when mixed with toyo (soy sauce). Fried fish? Dip it in calamansi or toyomansi. Simple-boiled okra or alugbati? Dip in toyo’t kalamansi. No fish, meat or vegetables? Pour a bit of soy sauce on the rice and temper the saltiness with a spritz of the citrus.
Calamansi can be served in tea or as juice. In fact, in Singapore, there was a juice bar named Calamansi and they’re all about creating juice cleanses based on our country’s citrus fruit!
The country of Sri Lanka has a resort called Calamansi Cove…
It’s all getting to be as big as our worldwide reputation for mangoes!
Up until a few decades ago, no one could’ve imagined that our humble calamansi would be a liqueur, a flavoring for sorbet, and even a front-label ingredient in soap??!!
Ayon sa mga manggagamot, nababawasan ang sustansiya ng kalamansi kapag sa mainit na tubig isinama ang katas nito. Kaya kung wala rin lamang sipon at hindi masakit ang lalamunan, higit na makabubuting uminom ng malamig na katas ng kalamansi.
The fruit’s rind can be used for making essential oils, pectin, biogas, marmalade, and herbal applications.
The pulp can be used in making jam, juice, bleaching agents, cosmetics, vinegar, powders, win, marinades, flavor enhancers, chasers, hair conditioners, deodorant, Vitamin C supplements, disinfectants, and deodorizers.
The plant’s leaves can be used in food flavoring, herbal medicine, compost materials, and pesticides.
Calamansi seeds can be used as planting materials, pectin, and as an ingredient in jelly spread.
The plant’s stems and roots can even be used for decorative crafts, as firewood, and even for building fences!
More than half of the Philippines’ calamansi comes from the province of Oriental Mindoro — this could be because of their evenly distributed rainfall, as well as their loam soil. Their fruits reportedly has a thicker rind, stronger taste, and longer shelf-life than those from other producing regions like Batangas and Nueva Ecija.