Calamansi (Citrofortunella microcarpa – is a small green citrus fruit that is native to the Philippines. It is also known as calamondin, Panama orange or acid orange. It is very sour hence its popularity as souring agent for sinigang and sawsawan (dipping sauces). It is also one of the more common backyard trees in the Philippines. It goes well with soy sauce and lemongrass for marinating meats and fishes for grills. It is an excellent deodorizer too, after handling fish just rub calamansi juice on your hands and the fishy smell vanishes. It is also incorporated in soaps and lotions and shampoos.
The first time I encountered Calmansi was in my travels to Bacolod, Negroes, Philippines. As I was walking toward my room an elderly distinguished man invited me to have a drink. Joining him at his outdoor table for a nitecap he eloquently boasted that calamansi makes the best rum drink mixer in the world. Decked in a pinstripe dress shirt and straw hat he said he was originally from London, England and retired here to the Philippines several years ago. He volunteered his age at 95 and said there is something in this calmansi that cannot be explained. As I drifted off to sleep I thought to myself maybe this old coger has discovered the real fountain of youth.
Calamansi citrus has found several medicinal uses. When rubbed on insect bites, the juice will relieve the itching and reduce the irritation. It can also be used as a natural acne medicine or taken orally as cough medicine (often mixed with green tea), and is a natural anti-inflammatory.
For problems with constipation the juice is warmed and diluted with water. It bleaches freckles and helps to clear up acne vulgaris and pruritus vulvae. In Malaysia, it is used as an antidote for poison, and a poultice of pandanus leaves mixed with salt and the juice of citrus microcarpa, can be used to treat abscesses. It is combined with pepper to help expel phlegm. Its root is used in the Philippines at childbirth.
Disclaimer: This website is simply the writers views and is not an attempt to practice medicine or provide specific medical or health advice and should not be used to make a diagnosis or to replace or overrule a qualified health care provider’s judgment. None of the statements on Zentraveler are to be understood as a recommendation on how to treat any disease or health related condition. If you require medical or other assistance Zentraveler strongly encourages users to consult with a qualified health care professional.
So there you have it! You should incorporate calamansi citrus fruit into your morning tonic drinks, salads and fishes to add zest to your life.
QUOTE: A table, a chair, a bowl of fruit and a violin; what else does a man need to be happy. (Albert Einstein)
THINGS YOU MAY NOT KNOW: While many growers see the calamansi as tiny decorative oranges and mostly ornamental, they are finding that the trees are problem free and easy to cultivate both indoors and out. They thrive inside the house in containers, as well as planted in the ground in tropical areas and zones with only occasional mild frosts. Calamansi is the result of a rare natural cross between two closely related genera, the Citrus and the Fortunella, and carries the characteristics of both the parents. The Fortunella parent, Kumquat, lends a dense shrubby habitat, small leaves and a hardy constitution, whereas the Citrus reticulata, Mandarin Orange, lends thorns, tasty fruit and ease of peeling. So the Calamansi has small, easy to peel fruit with the sour acid flavor.
THINGS YOU MAY WANT TO SAVE:Calmansi seeds! You can start your own calamansi tree in a garden pot and let it grow. Bring it indoors for cold climates and plant in your yard for a great addition to your gourmet kitchen.
ZENTRAVELER SAYS: Be creative and enjoy new drinks and seasonings by adding Calamansi to your daily routine.
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