page_title: Calamansi
section_title: Florida
hierarchical_section_title: Calamansi / Uses / In other regions / Florida
caption_attribution_description: English: Frosted Calamondin Cake
context_page_description: Calamansi, also known as calamondin, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo and Sulawesi in Southeast Asia, as well as southern China and Taiwan in East Asia. Calamansi is ubiquitous in traditional Filipino cuisine. It is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines.
  Calamansi is a hybrid between kumquat and another species of Citrus.
context_section_description: In Florida, the fruit is used in its fully ripe form with a more mature flavor profile than the unripe version. Tasters note elements of apricot, tangerine, lemon, pineapple and guava. The peel is so thin that each fruit must be hand snipped from the tree to avoid tearing.  The entire fruit minus the stems and seeds can be used. It is hand processed and pureed or juiced and used in various products such as calamondin cake, coulis, marmalade, and jam. The peels can be dehydrated and used as gourmet flavoring with salt and sugar. The fruit was popular with Florida cooks in cake form from the 1920s to 1950s.
  Floridians who have a calamansi in the yard often use the juice in a summer variation of lemonade or limeade, as mentioned above, and, left a bit sour, it cuts thirst with the distinctive flavor; also it can be used on fish and seafood, or wherever any other sour citrus would be used.
caption: Frosted calamondin cake from Florida
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