Comments on: Vegetation Profile: Kalamansi

By: Steve Carlson

Steve Carlson — Sat, 08 Jan 2011 22:07:46 +0000

I have a calamonin (kalamansi) tree in my backyard in the bay area. I absolutely love it. One simple pleasure is to squeeze one into a can of diet coke — truly a match. Also, I made a marmalade out of last year’s crop. It was absolutely incredible. For breakfast I would spoon a dollop of the marmalade onto some plain yogurt — yum. Or, pair the the marmalade with a pork pate, smoked manchego, or other charcuterie. Incredible stuff!

By: bubuwit

bubuwit — Sun, 20 Jun 2010 18:24:36 +0000

to Teresa Fernan,

It seems like there are the orange calamondin and then the green Filipino (Asian) kalamansi. Scientists say they are the same and attribute the difference in color and taste in where they were grown.

Is yours the green Filipino kind? Have you tried growing from saplings?
Been looking for one and now even Seafood City does not have any.

Thanks,

Bubuwit

By: Ladies Who Lunch. « itinerant foodies

Ladies Who Lunch. « itinerant foodies — Thu, 04 Feb 2010 17:08:35 +0000

[...] texture, the delicate flavor was almost overshadowed by the fiercely citric dressing (kalamansi, it turns out, is a fruit common to and popular in Southeast Asia, especially the Philippines) and the [...]

By: sweetbird

sweetbird — Mon, 28 Jul 2008 03:48:30 +0000

I’m so happy to see this post! I just bought a Kalamansi tree (posted about it too) at the farmer’s market a few days ago and was completely lost as to what to use the fruit for. The guy selling them labeled them wrong and it took me a good couple hours searching to even find out what they were called. After trying one I was intrigued by the hint of intense sweetness right at the end after the pucker power. It’s bearing lots of fruit so I’m excited to get to try it out as a marinade.

Thanks for all the info!

By: Fran Magbual

Fran Magbual — Sun, 27 Jul 2008 22:43:45 +0000

Kalamansi-ade is so good, and the rind isn’t bitter so you can leave the squeezed fruit in your drink. I also love to squeeze kalamansi into my Coke!

By: DeLurker

DeLurker — Sun, 27 Jul 2008 20:17:33 +0000

Kalamansi trees grow really well in sunny climates. My parents have their own tree in Texas that produces tons of kalamansi. If you have lots of free time and kalamansi, squeeze yourself some juice; it’s so delicious cold and sweet. I usually use this fruit as a lime/lemon substitute. Also, for a delicious dip for chicken, mix kalamansi, soy sauce, vinegar, and hot sauce.

By: Teresa Fernan

Teresa Fernan — Sun, 27 Jul 2008 19:56:34 +0000

I have a kalamansi tree in my yard in northern california. The tree is doing GREAT! My dad also has one growing in southern california that gives him more fruit than mine ever has. I use mine mostly for kinilaw which is filipino style ceviche and for marinating. Mixing sugar, kalamansi and soy to marinate any meat always turns out great.

By: Carolyn Jung

Carolyn Jung — Sun, 27 Jul 2008 19:42:31 +0000

I wrote a story about Filipino cuisine last year, and fell in love with the spritely taste of kalamansi. I’ve heard of a couple people who have actually grown them in their yards in California. I was wondering if you knew whether they were difficult to grow?

By: Gastronomer

Gastronomer — Tue, 22 Jul 2008 02:17:42 +0000

Hello Robyn – appreciate your delurking I think the Vietnamese only use kalamansi for juice, but not positive. There’s a possibility that they also use ‘em for “candies” like these: http://gastronomyblog.com/category/vietnamese/candy/

By: Robyn

Robyn — Mon, 21 Jul 2008 02:38:01 +0000

Hi, longtime lurker here. In Hanoi we ate an herb omelet that was served with a saucer of black pepper and salt and half a kalamansi. And they’re in Saigon markets … so are folks using them for juice only?