Citrofortunella microcarpa (synonym: Citrus microcarpa), the
Calamondin, is a tree in the family Rutaceae and the fruit of it. It
is originally from and popular throughout Southeast Asia, especially
the Philippines where it is commonly used in Philippine cuisine.
In the Filipino language Tagalog its common names are Calamansi
and kalamansī In the Cebuano language its common name
is Limonsito. In the english language its common names include
calamondin, golden lime, acid orange, calamonding, and calamandarin.
The tree is the result of a hybrid between species in the genus
Citrus and unknown in the wild. It is generally held that most
species in cultivation are ancient apomictic hybrids and selected
cultivars of these hybrids, including crosses with segregate
'citrus' genera such as Fortunella and Poncirus. Hybrids between
Citrus genera and species have been cultivated for so long that the
origins of most are obscure. The Calamondin is sometimes described
as a hybrid 'native' to the Philippines or Southeast China.
The calamondin is a cross between Citrus reticulata (Mandarin
orange group) and Fortunella japonica (Kumquat group). The
calamondin is treated as an intergeneric hybrid in the nothogenus ×Citrofortunella
as ×Citrofortunella microcarpa.
×Citrofortunella microcarpa is a shrub or small tree growing to
36 metres (9.820 ft). The fruit of the calamondin resembles a
small, round lime, usually 25-35mm in diameter, but sometimes up to
45mm. It has the orange color of a tangerine with a very thin green
or orange colored peel.
The Calamondin bears a small citrus fruit that is used to flavor
foods and drinks. Despite its outer appearance and its aroma, the
taste of the fruit itself is quite sour, although the peel is sweet.
Eating a whole fruit has a surprise with the combination of sweet
and sour. Calamondin marmalade can be made in the same way as orange
marmalade. Like other citrus fruits, the calamondin is high in
The fruit can be frozen whole and used as ice cubes in beverages
such as tea, soft drinks, water, and cocktails. The juice is
extracted by crushing the whole fruit, and makes a flavorful drink
similar to lemonade. A liqueur can be made from the whole fruits, in
combination with vodka and sugar. In Asian cuisines the juice is
used to season fish, fowl, and pork. Calamondin fruit, Kalamansī ,
is commonly used as a condiment for dishes such as pancit bihon.
In North America, ×Citrofortunella microcarpa is grown primarily
as an ornamental plant in gardens and in pots and container gardens
on terraces and patios. The plant is especially attractive when the
calamondin fruits are present.
The plant is frost sensitive and therefore limited outdoors to
frost-free climates (such as Florida, coastal California, south
Texas, and Hawaii in the United States). Potted plants are brought
into a greenhouse, conservatory, or indoors as a houseplant during
the winter periods in regions with cooler climates