Calamondin or Kalamansi (Tagalog: kalamansî) is a fruit tree in the family Rutaceae and a member of citrofortunella that was developed in and is very popular throughout Southeast Asia, especially the Philippines, where it is most commonly used for cooking.
The fruit of the calamondin resembles a small, round lime, usually 25-35mm in diameter, but sometimes up to 45mm. It has the inviting odor of a tangerine with a very thin green or orange colored peel. In spite of its appearance and aroma, the taste of the fruit itself is quite sour, though the peel is sweet. Kalamansî is commonly used as a condiment for dishes such as pancit bihon. Like other citrus fruits, the calamansi is high in vitamin C, and the juice can be a good vitamin source.
It’s impossible to delve into Pinoy cuisine without first introducing kalamansi. We found a little condiment dish filled with these sour orbs at every restaurant we visited during our week-long tour of Manila and Palawan.
Whereas the Vietnamese like to dip their chicken and seafood in a mixture of salt, black pepper and lime juice, the Filipinos favor a sauce of kalamansi juice, fresh chilies, soy sauce and white vinegar.