×Citrofortunella microcarpa
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Sapindales
Family: Rutaceae
Genus: ×Citrofortunella
Species: × C. microcarpa
Binomial name
× Citrofortunella microcarpa
(Bunge) Wijnands[1]

Citrus microcarpa

CalamondinCitrofortunella microcarpa[1] or × Citrofortunella mitis[2]) is an important citrofortunella, meaning that it is an intergenetic hybrid between a member of the genus citrus (in this case probably the mandarin orange) and the kumquat belonging to Fortunella.[3]

Calamondin is used mainly as an ornamental tree, rather than for food, although the fruit is edible.[4]


Calamondin is called by many names, including: calamonding, calamondin orange, calamansi, calamandarin, golden lime, kalamunding, kalamansi, Philippine lime, "හින්නාරං", Panama orange, Chinese orange, musk orange and acid orange.[1]

Professional illustration by the abbreviation author Blanco.

Even the botanical name has its portion of confusion, the calamondin was formerly identified as Citrus mitis Blanco, C. microcarpa Bunge or C. madurensis Lour., all those referred to it as a citrus. Lately it has been given the hybrid name| × Citrofortunella mitis by J. Ingram & H. E. Moore.[4]

Calamondin tree with fruit

Calamondin is widely cultivated in the Philippines, there it is called: (Kapampangan: kalamunding, calamansi or kalamansî [kɐlɐmɐnˈsɪʔ]; Visayan: limonsito or simuyaw [sɪˈmujɐw]), in Malaysia it is also known as limau kasturi and is growing also in the neighboring northern parts of Indonesia and southern China. It is available year-round in the Philippines and is usually seen in its unripened green state. When left to ripen it turns a tangerine orange.


Culinary arts

The fruits are sometimes sour and are primarily used for cooking.[5]


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 can be used in place of that of the common Persian lime (also called Bearss lime).[6] 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.

Frosted calamondin cake


In Asian cuisines, the juice is used to season fish, fowl, and pork. It is very commonly used as a condiment in Filipino cuisine like pancit or lugaw, or in the basic sawsawan (dip) of calamansi juice and soy sauce, for fish, spring rolls, dumplings and various meats.

The fruit is used in local recipes in northern Indonesia, especially around the North Sulawesi region. Fish are spritzed with the juice prior to cooking to eliminate the "fishy" smell. Kuah asang ("sour soup") is a regional clear fish broth made with calamondin juice.

Florida, USA

In Florida, the fruit is used in its fully ripe form with a more mature flavor profile than the unripe version. Tasters note elements of apricot, tangerine, lemon, pineapple and guava. The peel is so thin, each fruit must be hand snipped from the tree to avoid tearing. The entire fruit minus the stems and seeds can be used. It is hand processed and pureed or juiced and used in various products such as Calamondin cake, coulis, marmalade, and jam. The peels can be dehydrated and used as gourmet flavoring with salt and sugar. The fruit was popular with Florida cooks in cake form from the 1920s to 1950s.

Floridians who have a Calamondin in the yard often use the juice in a summer variation of lemonade or limeade, as mentioned above, and, left a bit sour, it cuts thirst with the distinctive calamondin flavor. Also it can be used on fish and seafood, or wherever any other sour citrus would be used.


Calamondin has several alternative medicinal uses. When rubbed on insect bites, the juice is said to relieve the itching and reduce the irritation. It can also be used as a natural acne medicine or taken orally as cough medicine (often mixed with green tea), and is a natural anti-inflammatory. For constipation the juice is warmed and diluted with water. It bleaches freckles and helps to clear up acne vulgaris and pruritus vulvae.[6][7][8] In Malaysia, it is used as an antidote for poison, and a poultice of pandanus leaves mixed with salt and the juice of Calamondin can be used to treat abscesses. In Peninsular Malaysia, it is combined with pepper to help expel phlegm. It is also used in skin and hair care products.

Essential Oil

The Calamondin or Calamansi has considerable amount of essential oils stored in the rind. The most common method of extraction is via steam distillation, cold-press method and centrifugal extraction. The calamansi essential oil is used to alleviate symptoms of depression and anxiety, and is widely used as a substitute to lemon or lime essential oil.


Calamondin × Citrofortunella microcarpa is a shrub or small tree growing to 3–6 metres (9.8–19.7 ft). The plant is characterized by wing-like appendages on the leaf stalks and white or purplish flowers. The fruit of the calamondin resembles a small, round lime, usually 25-35mm in diameter, but sometimes up to 45 mm. The center pulp and juice is the orange color of a tangerine with a very thin orange peel when ripe. Each fruit contains 8 to 12 seeds.

Variegated mutation

Fruit of variegated calamondin orange

There is also a variegated mutation of the regular calamondin orange, showing green stripes on yellow fruit.[9]


Its cultivation has spread had spread from the Philippines throughout Southeast Asia, India, Hawaii, the West Indies, and Central and North America.[10]

Calamondin coulis

In sub-tropical and parts of warm temperate 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 fruits are present.

Cultivated calamondin seedling

The plant is sensitive to prolonged and/or extreme cold and is therefore limited outdoors to tropical, sub-tropical and the warmer parts of warm temperate climates (such as the coastal plain of the southeastern United States (USDA zones 8b - 11), parts of California, southern Texas, and Hawaii). Potted plants are brought into a greenhouse, conservatory, or indoors as a houseplant during the winter periods in regions with cooler climates.[11]

In its native homeland in Southeast Asia the calamondin grows well in cool and elevated areas and in sandy soils rich in organic matter. Waterlogged areas are not suitable for cultivation because no citrus tolerates continuously water soaked soils. Budded or grafted trees will start to bear fruit one or two years after planting. Trees may live for forty or more years.

See also


  1. 1 2 3 (07-10-2008). "×Citrofortunella microcarpa (Bunge) [|Wijnands"]. Germplasm Resources Information Network. Accessed on 05-05-2011.
  2. "ITIS Standard Report Page: X Citrofortunella mitis". Retrieved 2012-02-22.
  3. "Citrofortunella Mitis – (Plants): Definition". Retrieved 2009-02-22.
  4. 1 2 "Calamondin". Retrieved March 12, 2014. Calamondin by Citrus Variety Collection
  5. "Logee's Greenhouse-Citris x citrofortunella mitis 'Variegata'". Retrieved 2009-02-22.
  6. 1 2 Susanna Lyle (20 March 2006). Fruit & nuts: a comprehensive guide to the cultivation, uses and health benefits of over 300 food-producing plants. Timber Press. Retrieved 11 June 2012.
  7. "Calamondin – The Most Versartile Fruit". Aggie Horticulture. Retrieved on 2011-05-31.
  8. "Kalamansi". Philippine Medicinal Plants. Retrieved on 2011-05-31.
  9. "Variegated calamondin".
  10. Morton, J. 1987. Calamondin. p. 176–78. In: Morton, J. Fruits of Warm Climates. Miami, Florida.
  11. Mabberley, D.J. 1987. The Plant Book. A Portable Dictionary of the Higher Plants. Cambridge University Press, Cambridge. 706 pp. ISBN 0-521-34060-8.

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