Kalamansi, with its vibrant orange-green skin and uniquely tangy, slightly sweet flavor, is a versatile citrus fruit used in various culinary applications:

Sauces and Marinades
Kalamansi is a key ingredient for marinating meats, fish, and seafood. Its acidity helps tenderize proteins while enhancing their flavor with a balanced citrus note.

Asian Dishes and Soups
Commonly used as a finishing touch in Filipino, Vietnamese, and Thai cuisine, Kalamansi is squeezed over soups like sinigang and pho, or over noodle dishes

Condiments and Dips
Mixed with soy sauce, vinegar, or chili, Kalamansi is used to create zesty dips and condiments, enhancing grilled meats, seafood, and dumplings.

Beverages and Cocktails
Its juice is popular in tropical drinks such as calamansi juice, refreshing iced teas, and as a key component in cocktails.

Kalamansi

  • Origin: Spain
  • Season: Nov - Mar
  • Shelf Life: 3 - 4 weeks
  • Storage Temp: 5–10 ºC
  • Packaging: 1kg per carton box