Editing Calamansi (section)

==== Florida ====
[[File:Frosted Calamondin Cake (cropped).jpg|thumb|Frosted calamondin cake from Florida]]
In Florida, the fruit is used in its fully ripe form with a more mature flavor profile than the unripe version. Tasters note elements of apricot, tangerine, lemon, pineapple, and guava. The peel is so thin that each fruit must be hand snipped from the tree to avoid tearing.  The entire fruit minus the stems and seeds can be used. It is hand processed and pureed or juiced and used in various products such as calamondin cake, [[coulis]], marmalade, and jam. The peels can be dehydrated and used as a gourmet flavoring with salt and sugar. The fruit was popular with Florida cooks in cake form from the 1920s to the 1950s.{{Citation needed|date=January 2021}}

Floridians who have a calamansi in the yard often use the juice in a summer variation of lemonade or limeade, as mentioned above, and, left a bit sour, it cuts thirst with the distinctive flavor; also it can be used on fish and seafood, or wherever any other sour citrus would be used.<ref name="Penniston 567–570"/>