Calamansi
Calamansi (Citrus × microcarpa), also known as kalamansi, calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia (Borneo, Sumatra, and Sulawesi), Malaysia, and Brunei, as well as parts of southern China and Taiwan.
| Calamansi | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Citrus |
| Species: | C. × microcarpa |
| Binomial name | |
| Citrus × microcarpa Bunge | |
| Synonyms | |
|
'Citrus × mitis Blanco | |
Calamansi is ubiquitous in traditional Philippine cuisine. It is naturally very sour, and is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines.
Calamansi is a hybrid between kumquat (formerly considered as belonging to a separate genus Fortunella) and another species of Citrus (in this case probably the mandarin orange).