Citrus × microcarpa

Calamondin orange or Calamansi, (Citrus x microcarpa,) is a shrub or small tree growing to 10–20 ft)., if not kept pruned. We keep ours pruned to 4' - 5'. The plant is often characterized by wing-like appendages on the leaf petioles (ours have small wings and smaller thorns) and white or purplish flowers. The fruit of the calamansi resembles a small, round orange, usually 1–1³⁄₈ in. in diameter, but sometimes larger. The center pulp and juice is sour and the orange color of a tangerine with a very thin, sweet orange peel when ripe. If you pop it in your mouth, it's like eating a juicy Sweet-Tart. You can grow it outdoors during spring to fall and move it inside when temperatures turn colder.

The fruit flesh is sour and often used for preserves or cooking. The calamondin is often used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is lemon-orange, although the peel is sweet. Calamansi marmalade can be made in the same way as orange marmalade. The fruit is a source of vitamin C.

In Filipino cuisines, the juice is used to marinate and season fish, fowl and pork. It is also used as an ingredient in dishes like sinigang (a sour meat or seafood broth) and kinilaw (raw fish marinated in vinegar and/or citrus juices). See Wikipedia for more information.

There are 5 plug grown trees in community pots that should be transplanted into larger pots or into the ground in warmer climates. The cost is $28/pot plus shipping/handling. Some larger are vailable.