Today I would love to share with you guys information on the wonderful Calamansi fruit native to the Philippines. As you can see from the picture, a calamansi ( citrofortunella microcarpa, also known as a calamondin depending on the Filipino dialect ) is a much tinier looking orange— even smaller than those cutie clementines or mandarin orange. However, depending on when the fruit is harvested from the tree, it is very common to see the calamansi in a rich green color as well.
In terms of cooking uses, calamansi is often used by Filipinos as a common condiment for pancit, a traditional Filipino rice noodle dish. Calamansi juice mixed with soy sauce is also a very common dipping sauce and marinade used for a variety of Filipino dishes. Despite its similar look to the traditional orange, calamansi fruit actually has a sour taste but the peel is sweet.
In terms of nutrition, calamansi is a vitamin C rich food but because of their fairly small size, it would take approximately 34 calamansi fruit to meet your daily intake of vitamin C!
In addition to the culinary use of the calamansi fruit and juice, many Filipinos use the calamansi for medicinal uses including scalp itch, insect bites, acne, and the common cold/cough. And if that wasn’t enough, calamansi juice has also been used to bleach ink stains from fabric! I don’t know about you guys, but this definitely makes me want to include a few recipes so that you can try this fruit for yourself!
Below is a simple but flavorful recipe from Jun-blog: stories from my filipino kitchen
Grilled Tilapia with Calamansi and Fish Sauce
whole tilapia or pompano, gutted, scaled and cleaned
freshly ground black pepper
calamansi or limes
Lightly coat the whole fish with olive oil to help prevent it from sticking to the grill. Generously rub and season the fish with sea salt and black pepper.
Gently lay the fish on a clean, hot, well-oiled grill. Grill until the fish is cooked through, around 5 to 8 minutes. Using a large spatula, flip the fish to grill the other side until the its is cooked through, another 5 to 8 minutes.
Squeeze calamansi on the grilled fish and serve hot with steamed rice, fish sauce and slicedcalamansi.
*** If you’re wanting something a little more on the sweet side, trying this delicious recipe from Yummy:
If you prefer a tangier citrus flavor, replace the milk in the icing recipe with calamansi or lemon juice.
Makes 12 cupcakes Prep Time 15 minutes Baking Time 18 to 20 minutes
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1/3 cup calamansi juice
2 cups all-purpose flour
1 tablespoon baking powder
candy sprinkles for topping
For the buttercream icing
100 grams unsalted butter, softened and cubed
1/4 cup milk
1/2 tablespoon vanilla extract
3 3/4 cups confectioners’ sugar, sifted
1 Preheat oven to 350ºF. Line muffin tins with paper cups.
2 Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time, then the vanilla, then calamansi juice.
3 In a separate bowl, combine flour with the baking powder. Mix well.
4 On low speed, gradually add the flour to the butter mixture a little at a time and mix until well combined.
5 Scoop batter into paper cups and bake for 20 minutes or until toothpick inserted comes out clean. Remove cupcakes from the muffin molds and allow to cool before icing.
6 Make the icing: Cream the butter for about two minutes in the bowl of an electric mixer on high with the paddle attachment. Add milk, vanilla extract, and half of the sifted confectioners’ sugar. Beat on low and gradually increase speed to mediumhigh. Beat until mixture is light and fluffy. Add the remaining confectioners’ sugar and beat for another 3 to 5 minutes. The mixture should have a spreadable consistency. (Add extra milk if mixture is too dry, add extra confectioner’s sugar if mixture is too wet.) If you wish to color your icing and/or flavor it, add the color a drop at a time, same goes for the flavoring.
7 Top each cooled calamansi cupcake with a dollop of icing and top with candy sprinkles. Serve.