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Citrofortunella microcarpa calamondin   Rutaceae
 

calamondin, Citrofortunella microcarpa

 

calamondin, Citrofortunella microcarpa

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.
Distribution

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.
Description

×Citrofortunella microcarpa is a shrub or small tree growing to 3–6 metres (9.8–20 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.
Culinary

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 vitamin C.

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.
Cultivation
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

     
calamondin, Citrofortunella microcarpa calamondin, Citrofortunella microcarpa calamondin, Citrofortunella microcarpa

 

  

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