Citrus has always been a significant staple in most kitchens. Recently, the calamansi, a citrus fruit native to the Philippines, has gained some traction in the cooking community.
Named one of the Food Network's trendy new foods of 2025, this fruit is already quite popular amongst bakers, chefs, and those of Filipino descent who have been incorporating it into their recipes for years. However, for many people, 2025 may be the first year they've ever heard of or encountered the fruit.
What is calamansi?
The calamansi is a citrus fruit native to the Philippines but it can grow throughout Southeast Asia.
At about half the size of an average key lime, the calamansi fruit is relatively small compared to its counterparts.
When unripe, it has thin green skin like a lime, but when ripened, the skin turns orange. On the inside, the flesh is divided into sections that are also bright orange when ripe.
If you are searching for this fruit in your local grocery stores, it may also be referred to as calamondin, calamandin, kalamansi, Philippine lemons, or Philippine limes. It might not be as readily available as other fruits.
What does calamansi taste like?
Calamansi has a strong citrus taste similar to that of other related fruits. While it is often compared to several different citrus fruits, like many fruits, taste varies according to factors like ripeness.
Most often, the Calamansi is compared to a mix of lemons, limes, and oranges. Some people can say they taste hints of kumquat or even mandarin oranges specifically, but it is usually a combination of several similar fruits.
For people new to the fruit, it can often be substituted in recipes with similar flavors or utilized similarly to other citrus fruits. One of the most popular recipes includes Calamansi curd, like lemon curd, and can be used to make bars and tarts or served with muffins.
Calamansi is also popular in Philippine drinks. When the juice is combined with water, sugar, or simple syrup, it creates a sweet, refreshing beverage similar to lemonade.
While it is popular in baked desserts and drinks, calamansi can also be used in savory recipes. For example, it is perfect for recreating seafood dishes like Kinilaw, the Philippine version of ceviche, or making pasta sauces similar to those made with lemon.
Experimenting in the kitchen can seem daunting. However, even if this is the first time handling calamansi, there are plenty of recipes on the Internet from more experienced users. Also, the ingredient is used in products like sparkling waters or sorbets.