— FRUIT
Calamansi
The “lucky ones” who have visited the beautiful Philippines may have had some of that refreshing, orange lemonade. The lemonade is made from calamansi, a small, round citrus fruit. The peel slowly turns from green to yellow-orange, but can be used at any stage. The flesh is bright orange. In northern Indonesia, the fruit is used in authentic recipes. Fish is sprinkled with the juice before cooking to take away the “fish smell.” Kuah asam (“sour soup”) is a regional clear fish broth made with Calamansi juice.
Availability calamansi
Origin
The calamansi plant is originally from China but is nowadays widely spread in Indonesia and the Philippines. In these countries they grow commercially on small trees.
INDONESIA
How to store
Do not store calamansi in the refrigerator, but on the fruit bowl, where they can be kept for 1 to 2 weeks.
How to eat
Mix calamansi juice with soy sauce and garlic for a delicious dipping sauce or dressing. Use it to make fantastic marinades or the famous Filipino lemonade. To do this, squeeze a lot of calamansi fruits and mix them with water and sugar to taste. Serve with some ice cubes and enjoy!
