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Calamansi (Calamondin/kalamansi) is a citrus tree with fresh, plump and juicy fruits that look like limes. Calamansi juice is a refreshing drink made with the fruit.
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.
Calamansi Lime
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
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
You can find the plant or tree in Home Depot or Lowes during summer months. The tree/plant is labeled as Calamondin.
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.
They are available in Filipino markets during spring and summer months.
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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Calamansi
Ingredients
- 5 calamansi, cut into halves
- 2 tablespoons sugar
- 1 cup water
- 1/4 cup ice
Instructions
- Squeeze the juice into a glass. Add sugar, water, and ice, then stir well. Serve cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks Dianne.
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Billy yes, keat la siu kam peng, so shiok.
Yes my favorite, too.
What’s the red stuff? Calamansi pulp (that I know of) is somewhere between yellow and yellow orange, but nowhere near that red. Also the red stuff doesn’t seem to match the color of the drink.
That’s sambal belacan using calamansi juice to flavor it.
It is a very tasty drink
thanks
wow , very good…
Are calamansi and Okinawan shikuwasa the same fruit?
Sorry I am not sure.