Don’t worry, either spelling will work. For those not familiar, calamansi is the native Philippine lime and there are many uses for it.
We have calamansi growing in pots in our subdivision in Bacolod City. At our farm, south of Bacolod, we have calamansi growing naturally.
The calamansi, Philippine native limes, are smaller than limes we are accustomed to in the USA but they are still very good. Calamansi is sometimes referred to as golden limes because the flesh is golden color.
Another calamansi growing. Calamansi is a staple in the Philippines.
Chicken inasal, the local version of BBQ chicken, always requires a dipping sauce. The customary sauce is calamansi, soy sauce and vinegar.
Many are aware of dried mango. Well, there is also dried calamansi fruit!
Calamansi is diverse and it can be used in beverages, purees, syrups, marmalade, jam and candies. It is a perfect condiment or flavoring ingredient to food, which require lime juice. Yeah, such as seafood, my favorite.
One of the first beverages I ever had in the Philippines, way back in 1986, was calamansi juice. A simple native juice drink. It can be served hot or cold.
Let’s not forget the health benefits of calamansi. It is loaded with Vitamin C and it reportedly helps with digestion and with blood circulation.
Whenever you are in the Philippines, especially in the Bacolod Area, you will see calamansi most every day. Squeeze a calamansi today!