Calamansi or Calamondin
I have a good friend, Max another fellow chef who regularly informs me of different ingredients and techniques to increase my knowledge. Recently he handed me some Calamansi fruits…I had up until now only seen these guys once…and I had no idea what they were until this day. When I had a calamansi it was along side a bowl of noodles in Singapore with other condiments including chilli, soy, and more chilli. It was great but not as orange as the ones in the picture. It was slightly green and tasted of a sweetened lime, and just went great with the chilli and noodles.
Used predominately in Asia it has the appearance of a cumquat, the skin peels off when ripe like a mandarin and it’s taste is sour. Though when the skin is eaten with the pulp it offers a groovy sweet and sour whack. I only had a few and ate one with skin and without and then used it in a recipe here – tuna tartare with avocado, nori and kewpie mayo focusing on it’s sourness.