Concentrates, Purees and Pulpes, Essences
The Calamansi looks like a lime but is much smaller (30-40mm).
It has a thick skin so that it can almost only be processed into puree. When fully ripe, it has a green to orange colour.
Compared to the lime, the Calamansi is more bitter, sweet-sour and exotic.
The Calamansi with its strong citrus aroma is particularly suited for producing refreshing drinks such as apple or pear-calamansi spritzers, citrus jams and jellies as well as chutneys and marinades.
Where does the calamansi grow?
The Calamansi tree is native to China. It was introduced for the first time in America at the beginning of the twentieth century.
They can grow in sandy soils like the one found in florida, as well as in the clay-rich soil of the philippines.
They are harvested by cutting the stems when they are full color throughout the year. In the Philippines, the peak season is from mid-August to October.
The fruits are kept in good condition for 2 weeks.
Its fruit is small, no more than 3 centimeters, and has fine and delicate skin.
For all the characteristics of this fruit and its wide possibilities, the Calamansi is one of the new flavors that arrive in frozen puree format, so that its use is much simpler and its conservation easier.
The possibilities with Calamansi in gastronomy are very varied: it is generally used in sauces, as a dressing to enhance the flavor of food in salads and fish, sometimes it is combined with other sweeter fruits.
What does the calamansi contain? high level of vitamin C detoxifying and anti-inflammatory properties
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