Calamondin

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Name Variations

 * calamondin orange
 * China orange
 * Panama orange

About Calamondin
Calamondin, a local citrus fruit in the Philippines and China, is cultivated in Southeast Asia as a significant crop. In the America and Europe, calamondin is grown mostly as a wonderful decorative. The tree, which is frequently qualified as a bonsai, will come into flower constant; filling the air with the perfume of citrus flower. Flower and fruit regularly will become visible at the same time. It is said that it is an acid citrus, a group that includes lemons and limes. The flesh is orange, juicy and bitter, with an excellent lime-orange savor. The little seeds are not many, with characteristic green cotyledons. The fruit, when ripe, is very sour when first tasted but if is picked earlier has a bitter taste. Calamondin halves may be served with iced tea, seafood and meats, to be squeezed for the sour liquid. They were frequently used in Florida before limes become abundant. Some people prepare the sliced fruits with cranberries to make a tart sauce. Calamondins are as well conserved whole in sugar syrup, or made into sweet pickles, or marmalade and the fruits are used to make a superior marmalade by using equal quantities of calamondins and kumquats. Calamondin fruits, fried in coconut oil with various seasonings, are eaten with curry and vegetables.

Calamondin Nutrition

 * Calamondin Nutrient Charts

Calamondin Recipes
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Calamondin Related Recipes

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