Каламондин

Calamansi (Citrus × microcarpa), also known as calamondin, is a citrus hybrid cultivated predominantly in the Philippines. Calamansi is a hybrid between kumquat and another species of Citrus, probably the mandarin orange. It is native to the Philippines and extends southwards to nearby parts of Indonesia, Malaysia and Brunei. It is naturally very sour and is used in various condiments, beverages, dishes, marinades and preserves. The plant is a shrub or small tree growing to 3-6 m (10-20 ft). The fruit resembles a small, round lime, usually 25-35 mm in diameter and sometimes up to 45 mm. The pulp and juice are the orange colour of a tangerine when ripe, and the peel is very thin and orange. A variegated mutation shows green stripes on yellow fruit.

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Chemistry

Calamondin essential oil consists of 25 compounds, of which D-limonene is the most abundant, at about 85% of the total. Crude calamondin peel oil holds 90.40% D-limonene and 3.36% β-pinene. Refining the peel oil raised the limonene content, from 90.4% to 92.87%. In an oil obtained by hydrodistillation of the peels, limonene made up 94.0%, with β-myrcene at 1.8%, linalool at 0.4% and α-terpineol at 0.3%. Another analysis of calamansi peel oil identified 109 compounds, with D-limonene comprising 65.59%. The fruit peel contains limonene, α-pinene, β-pinene, linalool, geraniol and citral. Whole fruit oil has higher levels of monoterpene alcohols such as linalool, terpinen-4-ol and α-terpineol, while peel oil has higher contents of sesquiterpenes such as germacrene D. Limonene, C₁₀H₁₆, is a hydrocarbon that appears as a clear liquid. It is classified as a cyclic monoterpene and is the major component in the fragrance and essential oil of citrus fruit peels.

Extraction

The amount of essential oil from ripe peels is typically lower than from unripe peels, because they are softer and the biochemical content of the peel has changed. The origin of the plant and the method of extraction can also affect the yield and composition of the oil. Hot water heating increased the yields of essential oils from both whole fruit and peel. Modern methods include ultrasound-assisted, microwave-assisted, supercritical fluid and accelerated solvent extraction.

In the kitchen

Calamansi is ubiquitous in traditional Philippine cuisine. It is used in its partly ripe stage with soy sauce, vinegar and/or labuyo chili in the most ubiquitous dipping sauce of Filipino cuisine. Filipino cuisine uses it mostly to contribute sourness to a dish. The taste of the fruit itself is quite sour, although the peel is sweet. The fruit is a source of vitamin C. The juice can be used in place of that of the common Persian lime.