Calamansi is a small citrus fruit with a bold, tangy flavor that balances sweetness and tartness, exuding a fragrant aroma that invigorates the senses. Its bright, zesty juice is essential in Filipino cooking.
Where it comes from
Indigenous to the Philippines, calamansi has been a culinary staple for centuries, often used in marinades and dipping sauces, reflecting its deep cultural significance.
In the kitchen
In the kitchen, calamansi juice adds a vibrant acidity to marinades, sauces, and beverages, enhancing flavors and adding brightness to any dish.
Nutrition (per 100g)
30kcalCal
0.4gProtein
0.1gFat
7.0gCarbs
1.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Soy Sauce
Mix calamansi juice with soy sauce for a bright, salty dip. The citrus cuts through the soy's depth, lifting flavors.
Fish Sauce
Combine calamansi with fish sauce for a zesty, savory marinade. The citrus sharpens and balances the fish sauce's umami.
Honey
Blend calamansi juice with honey for a sweet-tart glaze. The honey smooths the citrus tang, perfect for finishing grilled meats.
