What Is Calamansi?
Calamansi is a variety of lime tree found in Southeast Asia countries.
Its juice is used in many Southern Asian cuisines such as Malaysia, the Philippines, Singapore and Indonesia.
It’s a key ingredient in many Malaysian recipes and Nyonya or Peranakan food.
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The lime is a citrus plant and hybrid between orange and lime. It has orange fruit and pulp but the juice is sour and tart.
I personally think that Calamansi lime imparts great flavors and aroma compared to Japanese yuzu lime.
It has an intense citrusy fragrance unlike other variety of limes.
The citrus is not widely available in the United States now but I foresee that many chefs will soon discover its culinary nuance.
Calamansi juice is used in Malaysian recipes below:
- Sambal belacan. This is the chili condiment in Malaysia. It uses the juice from calamansi lime for the citrusy flavor.
- Penang Asam Laksa
- Mee Siam
- Ikan Bakar (Grilled Fish with Banana Leaves)
My favorite is calamansi drink. It’s a cold beverage made by extracting the juice into an icy drink.
The drink is absolutely refreshing and delightful especially on a hot summer day!
Frequently Asked Questions
Where Can I Find the Calamansi Plant in the United States?
You can find the plant or tree in Home Depot or Lowes during summer months. The tree/plant is labeled as Calamondin.
Where Can I Find Calamansi Extract?
It’s possible to find the extract or juice concentrate in some Filipino markets here in the USA.
Some local vendors extract the juice and make it into a concentrate which can be frozen or refrigerated for an extended period of time.
Where Can I Find Calamansi Fruit for Sale?
They are available in Filipino markets during spring and summer months.
How Many Calories per Serving?
The drink recipe is only 93 calories per serving.
What to Serve with This Recipe?
Serve the cold beverage with some classic Malaysian dishes. I recommend the following recipes.
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- 5 calamansi (cut into halves)
- 2 tablespoons sugar
- 1 cup water
- 1/4 cup ice
- Squeeze the juice into a glass. Add sugar, water, ice and stir well. Serve cold.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I have been absent for some time, but now I remember why I used to love this website. Thank you, I will try and check back more often. How frequently you update your website?
5 new recipes a month.
Good for this summer. thank for your recipes.. I will try it right day.
Oh this looks yummy! Are the rinds anything like kumquats? Are they edible too? I just discovered kumquats on my latest trip to California and I’m constantly hunting for them. I think they need something to mellow out their sour flavor though and I haven’t quite figured it out yet. Super jealous of that garden, it sounds amazing!
I don’t think you can use the rind because the skin of calamansi is very thin.
You have wonderful information regarding Calamansi..It’s nice to read them. Thanks for sharing..
All looks good but the sugar, natural is better.
You can skip sugar.