Common Facts about Calamansi
Calamansi is a citrus fruit belonging to the Rutaceae family, calamansi is also commonly called kalamondin, kalamansi, Philippine lemon and calamondin orange.The scientific name for calamansi is Citrofortunellamicrocarpa. According to the site www.reference.com, calamansi is native to Philippines and it is slightly spiny citrus plant. The fruit of the calamansi tree is small. Additionally, Calamansi is ripe when it’s green, has a spongy or leathery rind, is segmented and has small seeds. Normally growing from 3 to 5 feet, it blooms throughout the year. Its fruit turns from dark green to orange-yellow when ripe. Around 1.75 inches in diameter, the fruit is acidic and juicy with a citrus flavor, similar to that of limes and lemons. It is used in seafood dishes for improving iron absorption. Calamansi juice is applied to the scalp after shampooing to improve hair growth or to get rid of scalp itching.
According to the article of ititropicals.com, a Calamansi pulp has distinctive flavor described as a cross between lime and orange. The flesh is juicy and acidic. The tartness of the calamansi blends well with other juices such as banana, apple, grape, papaya, mango and coconut water. Moreover, Calamansi Juice can be used in different products including ice cream, sorbets, jello, juice, soft drinks, nectar, jelly, gummy candies, sauces, vinaigrettes, fruit preserves and yogurt.