Calamansi

Citrus japonica

fruit

A tiny green citrus with orange flesh, very sour and fragrant, squeezed over pancit, into sauces and sweetened juice.

Origin

Philippines

Season (United States)

all year round · grows in your region

Preparation

Its thin peel is eaten too — from an organic or untreated fruit; the seeds are removed.

Molecules

In small amounts, not counted Pectins · Beta-carotene (vitamin A) · Insoluble fibers

Did you know?

In the Philippines, a small dish of soy sauce with calamansi accompanies almost every meal.