Calamondin

Calamondins are small, tart citrus fruits teeming with fresh, tropical flavor. Wildly popular in the Philippines, they are known there as Calamansi. The small fruit-laden trees are also popular as ornamentals.

Calamondins (Citrofortunella Microcarpa) are tangy, golf ball sized orbs that have been part of the Florida citrus culture since their introduction in 1899 by founder of the renowned Fairchild Tropical Gardens, Dr. David Fairchild. Both China and the Philippines lay claim to the origins of this small fruit with BIG flavor. They are believed to be a cross between tangerine and kumquat.  They enjoyed a renaissance with local Floridians in the ‘20’s through ‘50’s, but seem to have been largely forgotten the last 20 years

Called Calamansi, these are the most widely planted and popular fruit in the Philippines. There they are juiced while still green and used pervasively in the local cuisine. Here in Florida the sun ripened fruit are picked when orange and the juice, pulp and very thin skin are pureed and used in jams and desserts. When ripe, the rind of the fruit is sweeter than the juice!

What do they taste like? Most people can taste a little orange, or a little lemon. Some people taste a little tangerine, or kumquat, apricot or even pineapple. But the truth is that Calamondins have their own unique citrus flavor with a zesty, tropical twist. If it helps, I tell people, “If you were an orange and you went on vacation to the Caribbean, THIS is what you would taste like”.

To help clarify some confusion in the name, in our business, we refer to the green or slightly dappled fruit as Calamansi and the orange fruit as Calamondins. They are the same fruit, but we think separating the names will help distinguish between them.

At Calamondin Café, we have decided Americans have lived long enough without this delectable and explosive citrus taste. Let the Calamondin Revolution begin!