Grown throughout Southeast Asia, the kalamansi is known by many names, including calamondin, calamansi, kalamunding, golden lime, Philippine lime, Panama orange, Chinese orange, musk orange and acid orange. As a hybrid of tangerine and kumquat, this small, round citrus has a unique flavor profile with notes of orange, lemon, grapefruit, pineapple, guava and even apricot. Think of it as the one-man band of tropical fruits, playing several tunes at once to the tastebuds! Crushed into a silky, smooth puree, it can be incorporated into many different recipes, often as a substitute for lime and other citruses:
Kalamansi Puree is a creation of La Fruitiere, a French fruit puree company that harnesses the ripest ingredients from the richest terroirs and turns them into versatile purees for the chef. With over 50 distinct flavors on offer, La Fruitiere's purees allow chefs to enhance old recipes while developing new, innovative ideas in the kitchen.
- Key lime pie, tarts, ice creams, sorbets and other desserts.
- Filipino lemonade, mojito, daiquiri and many citrusy, tropical-style beverages.
- grilled tilapia, calamansi chicken and other savory Asian-style dishes.