It is a small fruit with a strong sour taste. Its scents stimulate the brain to relax. What is it? Calamansi. Research believed that calamansi is a native to China. However, it was taken in early times to the Philippines through the barter system. The fruit is believed to be a natural hybrid of kumquat (Cantonese means “Golden Orange / Tangerine”). Kumquats is oval in shape but its hybrid is different. In the Philippines, the hybrid form of it is known as calamondin or calamansi. The tree can grow as a dwarf, semi-dwarf or can grow up to about 25 feet tall at maturity and has a round shape.

Calamansi as Condiments

Time passes by, this small fruit creates vast impact in our daily life. Though calamansi is very popular in Asia especially the Philippines, Indonesia, and Malaysia, Asians love to consume it. Calamansi also widely used as a replacement to vinegar by Asian people, especially squeeze it to soy sauce for siomai and dumplings. In the Philippines, it is used as natural vinegar for their fried dried fish. The sour taste lightened the taste of the salty flavor of dried fish. In Bicol, aside from their chilies and taro, calamansi is very popular when cooking fish to wipe away the unpleasant odor. Meanwhile, leaves are used as an addition to the ingredients of the food like chips and fish soup. In some provinces, it is used as a tea. In the other localities, the dry leaves burn which creates smoke as prevention to the mosquito’s rampage.

Calamansi fruit is now part of culinarians and food condiments. The availability of this fruit in the market is a whole year-round. However, calamansi’s supply affects the price of it in the market. The harvesting season when the oversupply occurs is during the months of July to September. At that time, the price is cheap. Due to this, more buyers prepare their favorite, Vitamin C-riched mineral drink, the Calamansi Juice.

9 thoughts on “History of Calamansi”

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