Calamansi – dried

Description

Calamansi is a small citrus fruit with a sour taste.

It’s a versatile citrus that’s used in many food and drink preparations. Here in the UK chefs often use calamansi in dipping sauces and marinates whilst bartenders use this fruit to make juice, cocktails and alcohol infusions.

It’s very commonly used as a condiment in Filipino cuisine like pancit or lugaw, or in the basic sawsawan (dip) of calamansi juice with soy sauce/fish sauce, for fish, spring rolls, dumplings and various meats.

The fruit is used in local recipes in northern Indonesia. Fish are spritzed with the juice prior to cooking to eliminate the “fishy” smell. Kuah asam (“sour soup”) is a regional clear fish broth made with Calamansi juice.

In bars in Asia, it’s common for the Calamansi to be frozen and used as ice cubes in beverages such as tea, soft drinks, water, and cocktails.

A popular liqueur in the Philippines is made from Calamansi; (https://manila-wine.com/manille-liqueur-de-calamansi)

Calamansi can also be used to make marmalade and confectionery.

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Packed in 20g packets.