What Is 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 and recipes. Sambal belacan is a condiment that uses calamansi juice.
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.
Other than a cold Calamansi beverage, Calamansi juice is used in many Malaysian recipes such as the following:
Anyway, the next time you see Calamansi limes in an Asian stores, or if you friends have its tree, make sure you get some from them. Slice them open, squeeze the fresh juice out and turn it into a Calamansi iced drink. It’s refreshing and absolutely delightful.
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