Calamansi

Calamansi is a versatile fruit that adds a unique flavour to many dishes and offers numerous health benefits, making it a valuable ingredient in both the kitchen and traditional medicine.

• Appearance: Calamansi is small, typically 2-4 cm in diameter, with a smooth, thin, green skin that turns yellow-orange when fully ripe.
• Taste: The fruit is very sour, with a flavor that is a mix of lime and mandarin orange.
• Juice: It is highly prized for its juice, which is often used as a condiment or ingredient in various dishes and beverages.

• Beverages: Calamansi juice is a popular drink in the Philippines, often sweetened with sugar or honey and served cold.
• Condiment: The juice is used as a dipping sauce for dishes like pancit (noodles), lumpia (spring rolls), and grilled meats.
• Cooking: It is used to flavour soups, marinades, and sauces, adding a tangy, citrusy note.
• Desserts: Sometimes used in desserts and baked goods for its unique flavour.

• Rich in Vitamin C: Calamansi is an excellent source of vitamin C, which boosts the immune system and promotes healthy skin.
• Antioxidants: Contains antioxidants that help protect the body from free radicals.
• Digestive Health: The acidity of calamansi can aid in digestion and help alleviate stomach issues.
• Skin Care: Often used in traditional skincare remedies for its brightening and cleansing properties.

• Climate: Calamansi thrives in tropical and subtropical climates.
• Tree: The calamansi tree is small and shrubby, making it suitable for home gardens.
• Harvesting: The fruit is typically harvested when it is still green but can be left to ripen to a yellow-orange colour.

• Philippines: Calamansi is a staple in Filipino households and is deeply embedded in the country's culinary traditions.
• Symbolism: In some cultures, it symbolizes good fortune and is used in various rituals and ceremonies.