Calamondin juice

Calamansi juice

Calamansi juice is a citrus ingredient obtained from the fruit of the calamansi, also known as the Philippine lemon or calamondin. This small fruit, green in color turning orange when ripe, is native to Southeast Asia, particularly the Philippines, and has become popular in many cuisines for its fresh and distinctive flavor, which combines acidic and slightly sweet notes.

In gastronomy, calamansi juice is used to enhance flavors in marinades, dressings, sauces, and refreshing beverages, providing a citrusy and aromatic touch that substitutes or complements other citrus fruits like lemon or lime.

Properties: Calamansi juice is rich in vitamin C and antioxidants, which help strengthen the immune system and improve digestion. Additionally, its natural acidity aids in food preservation and counteracts greasy flavors.

Synonyms in Spanish from Latin America: depending on the region, calamansi may also be known as limón filipino (Philippine lemon), lima china (calamondin), or limón microcarpa. However, the term "calamansi" is widely used in recipes and specialized markets to refer to the fruit and its juice.