Calamansi: The Philippine Citrus
Calamansi (kalamansi) is the Philippines' national citrus — small, sour, intensely aromatic, used in everything from dipping sauces to laundry.
Calamansi (Citrofortunella microcarpa) — also spelled kalamansi — is the Philippines' beloved citrus. The small green-skinned fruit looks like a tiny lime, but the flesh is orange and the flavor is uniquely tart-aromatic. Used in everything from dipping sauces (sawsawan) to drinks (calamansi juice) to traditional bleaching of laundry stains.
Origin and history
A hybrid of mandarin and kumquat, native to the Philippines and parts of Southeast Asia. Cultivation goes back centuries; the fruit is so integral to Filipino cooking it appears in nearly every meal.
Where calamansi grows today
The Philippines is the dominant producer. Significant commercial production also in Malaysia, Indonesia, and Florida.
How to grow calamansi
USDA Zones 9-11. Smaller than most citrus (2-4m). Bushy tree, fruits nearly year-round in warm climates. Good in containers for cooler-climate growers.
Bottom line
If you cook Filipino food or want a productive small citrus, calamansi is hard to beat. A single tree fruits constantly.