Sour and Tangy Calamansi

| Food


Calamansi or Calamondin Fruit

These small, green to orange colored fruits are Calamansi or Calamondin which is a staple in every Filipino home.  It has a citrus-y, sour and tangy flavor that may be used in different ways:  as a marinade for fish, beef or chicken, acid component for ceviche or desserts, cupcakes or even as a refreshing beverage.

Our neighbor had 3 Calamansi trees that were heavy with so much fruit and we got a big bag full of it.  So what did we do with it?  We made bistek tagalog  which is similar to beef steak cooked with soy marinade, calamansi juice and caramelized onions served with a heaping serving of rice.   Next was dessert:  calamansi cupcakes  which had the perfect combination of sweet-tangy  flavor similar to that of a kiwi lime pie.  Finally, we drank a lot of calamansi juice, mildly sweetened for that extra dose of vitamin C.  We still had a lot of leftover fruit so we extracted all the juice and put them in containers and put them in the freezer for future use.  Yum!  If you have Asian or Filipino neighbors or friends, ask if they have a Calamansi tree in the backyard and give it a try.  Enjoy!

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