Calamondin or kalamansi is believed to be a hybrid of lime and mandarin, or lime and kumquat. It looks like kumquat but is more rounded and the skin is not sweet. The juice of calamondin is tart but has a very distinct, sweet aroma and unusual flavor unlike any lime. Ice-cold calamondin juice, sweetened with cane sugar, makes a delicious, refreshing drink. I remember an incident when we met a Japanese fellow who said the best fruit juice he ever had was at a five-star hotel in the Philippines. We named all the delicious tropical fruits we could think of and later it turned out that it was just kalamansi juice!!
Calamondin mixed with Kikkoman soy sauce or fish sauce also makes an excellent dip for grilled fish or kebabs. Yummy! These freshly-picked, ripe calamondin are from my indoor container garden.
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