Ingredients
Calamansi
A small citrus fruit native to the Philippines, often used in cooking and beverages
Calamansi (Citrus × microcarpa) is a small citrus fruit native to the Philippines. It’s about the size of a golf ball and has a distinct sour flavor.
Uses in Filipino Cooking
- Juice is used as a souring agent in dishes like sinigang
- Zest is used to flavor soups and stews
- Whole fruit is used in fish dishes like kinilaw
- Juice is used to make calamansi juice drinks
Nutritional Benefits
- Rich in Vitamin C
- Good source of antioxidants
- Low in calories
Storage Tips
- Store at room temperature for up to a week
- Refrigerate for longer storage (up to 2 weeks)
- Freeze juice for later use
Calamansi in Articles
Pancit Guisado Espesyal
Stir-fried noodle dish that's all about the balance of textures and flavors, with each ingredient bringing something special to the table.
Top 5 Filipino Chicken Dishes
A collection of the most popular Filipino chicken dishes
Ulam sa Hapag 03
In this issue — ginisang monggo with tinapa; itlog na maalat with tomato-onion ensalada.
Ginataang Bonito and Tinolang Tahong—Two Gifts From the Sea
Two seafood dishes cooked for lunch today—a rich bonito in coconut milk and a light, warming mussel soup—along with a look at the wonders behind them.
5 Ulam Ideas: Easy Chicken Recipes
Five tasty chicken recipes — from golden lechon manok to a comforting bowl of arroz caldo. Watch our latest video and cook along!
Pork Bistek Onion Overload
Pork chops braised in soy sauce, calamansi, and pepper, then piled high with onion rings. Watch our latest video and cook along!