Calamansi is commonly used in traditional Filipino cuisine. Most often used on fish and seafood, it’s also used on fowl and pork. The juice is used to marinade and baste grilled chicken, pork, and seafood.
Calamansi has many uses in cooking. Squeeze on food or use as dipping sauces, marinades, flavoring for sorbet, jams, in tea, water, or my favorite, as a juice.
Calamansi juice is the Filipino version of lemonade and limeade. It cuts thirst with a distinctive flavor. Strong and sour, it is very refreshing in the tropical Filipino climate and best served cold.
Calamansi may be tiny, but each Calamansi packs a citrusy punch that’s refreshing, tasty, high in Vitamin C, antioxidants, and electrolytes.
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