September 15th, 2009 103 Comments


Calamansi Lime
Calamansi Lime pictures (2 of 5)

Look what I found today?

Calamansi. Or Calamondin, or sometimes spelled as kalamansi.

I didn’t find the tree, because calamansi or calamondin trees are everywhere here in SoCal and can be bought at Home Depot and many Asian grocery stores. I don’t have the patience nor do I have a green thumb to grow my own calamansi tree.

I found fresh, plump, juicy, fruity, and ripe calamansi—an ingredient that I have been trying to source for the longest time.

Words fail to describe how overjoyed and excited I was when I found these beauties at the Island Pacific Supermarket, in Cerritos, Orange County. Kudos to my reader David C, who tipped me on where to find them. Thank you so much David C, you’re the best!

I rushed home immediately and made myself a glass of calamansi juice with ice, just like the way it’s served back home in Malaysia. I took a refreshing sip and went on to prepare sambal belacan, with calamansi juice. It is the best sambal belacan I have ever made here in the US, only because I found calamansi.

The calamansi peel perfumed my fingers with its exotic smell; I brought my fingers to my nose, sniffing the fruity and citrusy fragrance and aroma. It is the smell of home. I then thought about all the possibilities with calamansi: Assam Laksa with a fresh squirt of calamansi juice, check; Mee Siam, check; Ikan bakar (grilled fish with banana leaves), check; Nyonya kerabu (salad) dishes, check.

I am happy.

I found calamansi.

Island Pacific Supermarket

11481 South St. Unit D,
Cerritos, CA. 90703


9:00 AM – 9:00 PM (Mon – Fri)
8:00 AM – 9:00 PM (Sat – Sun)

About Calamansi:

Calamansi is a variety of lime used in Southeast Asia cuisines, especially in Malaysia, Singapore, Indonesia, and the Philippines. It’s also a key ingredient in Nyonya food. Sambal belacan is only truly authentic with calamansi juice. Period.

If you haven’t tried calamansi, I can only describe it as a sort of hybrid between orange and lime. They have orange pulp but the juice is sour and tart, and there is no lime that can rival the citrusy fragrance of calamansi. I don’t know why celebrity chefs haven’t discovered the use of calamansi yet. In my opinion, it’s better than yuzu.

Click Page 2 for the Calamansi Recipe
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103 comments... read them below or add one

  1. Pingback:Recipe: Semi-Lazy Ikan Sumbat Sambal (Fish Stuffed with Chili Sauce) « Straight Out of Kampung

  2. perutbuncit says:

    Wow, the limau kasturi (calamansi) look gorgeous.
    Mamak, limau ais satu! hehe

  3. jane says:

    Im in Calgary, Canada. Is there someone who knows where I can buy a Calamansi/ Calamondin tree or any in Canada? I was searching and I found this posts. Maybe someone can help me look for it. Thanks so much! I really wanted to plant this one rather buying it frozen or fresh that is so expensive.

  4. Rebecca Lee says:

    话梅 +limau kasturi + syrup + ice is the best drink !! My daughter’s favorite !! 话梅 is sold in packet of dried salted plums from China !! Mostly pregnant women eat this !! Jane, plant yours with the seed if you can’t find the plant !! Please, not the seeds of the frozen limau kasturi !!

  5. Jeremy says:

    Hey there, just wondering– on my latest trip to Malaysia, I drank this everyday, but sometimes (mostly in KL, but not Kuching) it had a faint bit unmistakeable hint of saltiness to it, and this little brownish nugget at the bottom if the glass. Was that some sort if dried plum or tamarind or something? It was amazing, but I can’t find any info about it in English. I guess it doesn’t matter, because I’d be shocked to see calamansis anywhere near New England or New York, so I’ll never get to make this at home…

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