All About Calamondin

Tangy calamondin are teeny citrus that have a lot of nicknames. Botanically known as Citrus × microcarpa, they’re commonly referred to as calamansi, Philippine lime or lemon, calamondin orange, calamandarin, golden lime, Panama orange, musk orange, bitter-sweets and acid oranges. They’re completely edible (except for the seeds) and are only about the size of a quarter!

Calamondin has a sour and tangy citrus flavor that tastes a lot like lemon, with more tangerine sweetness. They’re eaten most often in their half ripe stage, where the skin is still yellow and the flavor is much more bold and sour. As it ripens and turns orange, calamondin flavor matures into a mellow, subtle citrus juice. At this stage, it’s usually used in recipes where sugar is added to boost sweetness.

These tiny fruits can be eaten whole as a solo snack, but they bring so much flavor to all kinds of food parties. As a lemony sweet and sour citrus, calamondin juice is excellent when paired with fish, poultry and even pork. It brings flavorful acidity to recipes for drinks as well as candies, desserts and sauces. Just about anywhere you like to use lemons or limes, calamondin is welcome!

Small and round, calamondin are citrus fruits about an inch or so across and weigh just a few ounces each. At the best stage of ripeness, their edible skin is thin and yellow. It may even have blushes of green or orange. Over time, calamondin ripen to a cheery orange color, reminiscent of its kumquat and mandarin orange parents. Inside, the citrus fruit is yellow to orange depending on its ripeness. The seeds are white, pointed and inedible.

Calamondin grows natively in the Philippines and China. They grow from trees that can be up to 20 feet tall and have shiny, pointed leaves. Today they’re cultivated throughout Asia, in some parts of South America and in the United States. Calamondin also can be harvested year round and aren’t known for a particular peak season The trees produce fruit in waves throughout the year when the calamondin are yellow and firm to the touch.

Calamondin grow natively in the Philippines and China. They grow from trees that can be up to 20 feet tall and have shiny, pointed leaves. Today they’re cultivated throughout Asia, in some parts of South America and in the United States.

Calamondin also can be harvested year round and aren’t known for a particular peak season The trees produce fruit in waves throughout the year when the calamondin are yellow and firm to the touch.

Are calamondin the same as kumquats? Nope! However, a calamondin is the result of a cross between a kumquat and a mandarin orange, so it share some of its unique characteristics. Calamondin are more round in shape, and are typically consumed in their half ripened state when they’re still a yellow or green color. They are still edible as their peel ripens to a brilliant orange. At that stage, the flavor is less sour. 

Both citrus fruits can be eaten whole, including the skin, and are used in many of the same kinds of recipes and cooking applications. Calamondin, however, have thinner skins and a much more tangy, sour flavor than kumquats.

Whether calamondin is certified organic or not will depend on the farm where it was grown. At FruitStand, we only partner with the best specialty farms for exceptional quality of produce. When each harvest is available, we'll tell you whether the fruit is considered organic or conventional.

If you’ve ever wondered where to buy the rare and elusive calamondin, we’ve got great news for you! FruitStand is proud to partner with small, specialty farmers to bring you exceptional quality calamondin. To be the first to know when FruitStand is shipping fresh calamondin harvests direct to your door, join our email newsletter!

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