Citrus is very easy to hybridize. Calamansi is one such hybrid.
Mandarin x kumquat = calamondin
Calamansi and calamondin are the same fruit, known scientifically as Citrus × microcarpa.
“Calamansi, also known as Citrus × microcarpa, is a small citrus fruit that is primarily sour and resembles a lime or small orange. It is widely used in Filipino cuisine for its juice and flavoring in various dishes and beverages.”
”Genetically, calamansi is closely related to mandarin oranges (Citrus reticulata), which are also prized for their sweet-tart flavor and high vitamin C content.”
Calamansi (pronounced kah-lah-MAHN-see) is a small citrus fruit native to the Philippines and widely cultivated across Southeast Asia. Scientifically known as Citrofortunella microcarpa, it’s a hybrid between a kumquat and a mandarin orange or pomelo. Often called the “Philippine lime” or “Philippine”
I like them all! It would be really interesting to cross these with Carolina Lime!
Inate these all the time in Philippines and the South of Vietnam, really amazing how they’re just popular in two countries and hard to find everywhere else.
I’ve never had one, but the description sounds a lot like an Indio Mandarinquat, which is probably a similar cross (I love them, they’re like very acidic mandarins you can eat whole, or cut in half of your mouth isn’t giant).
They’re very similar to key lime, I think. But I’m not sure the ones I had in Brazil were key lines, so I’m not sure that I’ve tried key lime.
Afterthought, I did have key lime, they’re all very similar in taste, key limes are more green inside and out.
And they’re supposed to be one of the healthiest citrus, they and blood oranges break down spike protein or graphene dioxide better than any others, I can’t remember.
In recent years, both the Mandarinquat and the Calamonsi are going for $10/pound (in-season, fresh) in small niche markets here (Portland OR). Too rich for me.
Quite possibly. I never knew they turned orange until reading about them and that they are hybrids. They have always been green in my experience, either being served them or pictures.
This past June I was in the Philippines and was able to pick some. I asked the guy how to know which one is ripe and he said look for a little orange on the skin. Could that just be from age too?
Gina is the best of the canned calamansi juices at 10% juice. Although Philippine Brand juice is near at 8%, the flavor is not as good. Trader Joe’s Calamansi Cooler is only 6% juice.
I buy the Gina by the case, 30 cans. So far this year, none in stock.
