The Calamondin Fruit- Part 1

Thank- you so much to the Calamondin Cafe for providing me with calamondins in exchange for writing this post.

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 Today, I am going to talk about Calamondins.   “What are those?”  You may be asking yourself.  Before my visit to the Calamondin Cafe last week, I didn’t know either.

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In January, I happened to be in the Fort Myers area, vacationing with my family, when I came across  Laurie, from the Calamondin Cafe.   Always in the mood to try new food, I decided that I needed to try some of this mysterious citrus fruit.

I needed to do a little research.  So, I headed to Wikipedia in search of some information.

Calamondins are a citrus fruit, highly popular in the Philippines.  They’re small.  They look like miniature oranges.  But they taste much more like a toned- down lemon.   I ate a whole one, including the peel,  It left my breath feeling  refreshed for hours.   I left the Calamondin Cafe, with a few bags of fruit to bring home to Iowa.  My family members each tried one, we are a curious group, you know.   We have enjoyed Calamondin sparking water, and I have lists of recipes I have tried with these little fruits.

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Whenever I post on this blog, I usually post ONE recipe at a time.  But, I couldn’t just post ONE  recipe about this new food. Do I treat it like an orange?  Do I apply it to a recipe like a lemon?  Do I make a sauce? salad dressing? Bake it into something sweet? Savory? I don’t want to tuck this new food away in just one recipe.  And I don’t think its fair to you guys to just tell you about this new food and then never mention it again.

So, this is why you will be seeing a series of Calamondin Recipes over the next few weeks.

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One thing that is unique about the Calamondin, is that you can eat the peel.  And so I did.  I just took a bite out of it.  The peels are also often dehydrated and candied.

One of my favorite recipes that really showcases the flavor of the Calamondin well is my Calamondin Julius.

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I made this super easy and healthy Calamondin Julius, and it turned out delicious.   Remember, Calamondins are much more tart than an orange, so this is going to taste different from a traditional orange Julius.  I made this Calamondin Julius with Vanilla Almond Milk and I also added a little honey to sweeten it.

Healthy Calamondin Julius 

Ingredients 

The Juice of 6 Calamondins 

The Peel of 2 Calamondins  

2 cups of Vanilla Almond Milk

2 Cups of Ice

1 teaspoon Vanilla extract

1 teaspoon of Honey

Method: Cut your Calamondins in 1/2.  and remove the seeds.  Squeeze the juice of 6 calamondins into your blender.  Add the peel and pulp of two of those calamondins in your blender.  Add the rest of the ingredients, and blend until you get your desired consistency.

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Interested in getting some Calamondins for yourself?  Visit the Calamondin Cafe and order some!

 

14 Comments

  1. I’ve never heard of a Calamondin before. It sounds delicious, though. Thanks!

     
  2. This is the first time I’ve ever heard of calamondin fruit, but they look and sound so good!

     
  3. We are out of orange juice in the house and now I’ve read your post it’s all I can think about. A mini orange-lemon that refreshes your breath AND you can eat the peel? Amazing. I wish I could get some here in the UK!

     
  4. Elizabeth O.

    It’s calamansi and mandarin in one. I learned that from a Filipino friend of mine…

     
  5. Whoa I didn’t know that those oranges are called calamondins in English. I’m from the Philippines and I only know dalandan or kahel which is sweet orange that’s also smaller than the regular oranges.

     
  6. I love this post! Thanks for sharing such a lovely fruit and all the info!

     
  7. I’ve never heard of calamondin fruit. I doubt I have seen them in the MI stores. I find it interesting that you can eat the peel. They look really good!

     
  8. Well I can definitely say I learned something new today! These are so cute! How bizarre that you can just pop the whole thing in your mouth without peeling…

     
  9. We have an awful lot of calamondins here in the Philippines and we use it to make all kinds of dishes, dips, and drinks.

     
  10. When I lived in Florida as a kid we had a calamondin tree in my backyard. I’ve never been able to find them since. They are a unique flavor and I miss the taste. Thanks for bringing back some great memories from my childhood.

     
  11. Calamondin Julius sounds like a PERFECT drink for sunny days, thanks for sharing.

     
  12. I am a caterer and was at a client’s home over the weekend. They had a fruit tree in the yard with an orange fruit that might be the calamondin – they didn’t know the name of the tree. We all tasted it and it was bitter with a nice orange flavor and we thought it would be ideal as the base for an Old Fashioned cocktail. So we muddled 3 of them with about a TBSP of sugar then shook it up with 2 oz of bourbon… mighty tasty!!! I have been researching the name of the fruit all day and believe it might be the calamondin!!

     
  13. Hi,
    I enjoyed reading your little story about calamondins. I have a little calamondin tree in my garden in Islamabad, Pakistan. In my country, this is used as a decorative tree, only. I had to Goggle the fruit for its name and usage! I knew it wasn’t a kumquat (I have a little tree of that, too) but had never heard of a citrus fruit called calamondin! I now make and sell calamondin marmalade at our local Farmer Market and have introduced a lot of people to the fruit! I find the calamondin a little too tart to bite into, but love to pop the kumquat, skin included, into my mouth and enjoy the lovely mix of sweet and sour flavors!
    Cheers,
    Rehana Fazli

     

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