Editing Calamansi (section)

== Uses ==

=== Culinary arts ===
[[File:Siomai.jpg|thumb|Calamansi is used in its partly ripe stage with [[soy sauce]], vinegar, and/or [[labuyo chili]] as part of the most ubiquitous dipping sauce in [[Filipino cuisine]], like in ''[[shumai|siomai]]'']]{{Cookbook}}
The fruits are [[sour]] and are often used for [[Fruit preserves|preserves]] or cooking. The calamansi bears a small citrus fruit that is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, 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]].

The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and cocktails. The juice can be used in place of that of the common [[Persian lime]] (also called ''Bearss lime'').<ref name="Lyle2006">{{cite book|author=Susanna Lyle|title=Fruit & nuts: a comprehensive guide to the cultivation, uses and health benefits of over 300 food-producing plants|url=https://books.google.com/books?id=NLEQAQAAMAAJ|access-date=11 June 2012|date=20 March 2006|publisher=Timber Press|isbn=9780881927597}}</ref> The juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. A [[liqueur]] can be made from the whole fruits, in combination with [[vodka]] and sugar.{{Citation needed|date=January 2021}}

=== Philippines ===
[[File:Calamansi juice (Filipino lemonade).jpg|thumb|[[Calamansi juice]] from the Philippines]]
[[File:Marison's Sotanghon Guisado.jpg|thumb|[[Pancit|Pancit sotanghon guisado]] from the Philippines served with calamansi]]
In [[Filipino cuisine]]s, the juice is used to [[Marination|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). It is very commonly used as a [[Philippine condiments|condiment]] in dishes like ''[[lugaw]]'' (rice porridge), or in the basic ''[[sawsawan]]'' (dip) of [[calamansi juice]], [[soy sauce]] ("toyomansi") and [[fish sauce]] ("patismansi"), used for fish, spring rolls, dumplings and various savoury dishes. It is used in various beverages, notably as calamansi juice, a Filipino drink similar to lemonade.<ref name="Penniston 567–570">{{Cite journal |last1=Penniston |first1=Kristina L. |last2=Nakada |first2=Stephen Y. |last3=Holmes |first3=Ross P. |last4=Assimos |first4=Dean G. |date=March 2008 |title=Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products |journal=Journal of Endourology |volume=22 |issue=3 |pages=567–570 |doi=10.1089/end.2007.0304 |issn=0892-7790 |pmc=2637791 |pmid=18290732}}</ref> It is also a common ingredient in [[salad dressing]]s of Filipino [[Kinilaw#Ensalada|ensalada]] dishes.<ref name="Agbanlog">{{cite book |last1=Agbanlog |first1=Liza |title=Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines |date=2018 |publisher=Page Street Publishing |isbn=9781624145490 |page=75}}</ref>

Calamansi is also characteristically used as a condiment in almost all ''[[pancit]]'' dishes (Filipino noodles), which adds a citrusy sour flavor profile.<ref name="Mercado">{{Cite journal |last1=Mercado |first1=Jame Monren T. |last2=Andalecio |first2=Avi Ben P. |date=2020 |title=Ysla de Panciteria: A Preliminary Study on the Culinary Heritage Significance of Pancit Using the Heritage Documentation Approach—the Case of Luzon Island, Philippines |journal=Journal of Ethnic Foods |language=en |volume=7 |at=Article 19 |doi=10.1186/s42779-020-00057-1 |doi-access=free}}</ref><ref name="Tee">{{Cite web |last=Tee |first=Sharwin |title=12 Best and Unique Pancit Noodle Dishes in the Philippines |url=https://guidetothephilippines.ph/articles/history-culture/pancit-guide-philippines |access-date=July 9, 2021 |website=Guide to the Philippines |language=en}}</ref> They aren't usually cooked with the dishes but are provided as condiments, sliced into halves upon serving. They are meant to be squeezed over the noodles if desired.<ref name="Mercado" />

Calamansi is also a traditional ingredient in [[kesong puti]], a native soft, unaged, white [[cheese]] made from [[carabao]] [[Carabao milk|milk]]. It is added, along with [[cane vinegar]], to help with the curdling, while also adding a citrusy flavor.<ref>{{cite web |last1=Kealoha |first1=Rezel |title=How To Make Kesong Puti (Filipino White Cheese) |url=https://rezelkealoha.com/how-to-make-kesong-puti-filipino-white-cheese/ |website=Rezel Kealoha |access-date=24 August 2024}}</ref>

===In other regions===
====Indonesia====
The fruit is used in local recipes in northern Indonesia, especially around the [[North Sulawesi]] region. Fish are spritzed and marinated with the juice prior to cooking to eliminate the "fishy" smell. ''Kuah asam'' ("sour soup") is a regional clear fish broth made with calamansi juice.{{Citation needed|date=January 2021}}

==== Malaysia and Singapore ====
[[File:Singapore style Hokkien mee.jpg|thumb|A plate of Singapore-style ''[[hokkien mee]]'', served with calamansi]]

In Malaysia and Singapore the fruit, known in Malay as ''limau kasturi''<ref>{{cite web | url=https://www.newmalaysiankitchen.com/limau-kasturi-calamansi-limau-nipis-key-lime/ | title=Key Lime (Limau Nipis) & Calamansi lime (Limau Kasturi) | date=3 May 2017 }}</ref> and in [[Malaysian English|Malaysian]] and [[Singaporean English]] as "small lime", can be found paired with dishes at [[hawker center]]s and restaurants. It serves as a way to balance, often rich, dishes like noodles and stews. The plant is also sold as an ornamental.{{Cn|date=May 2025}}

==== 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"/>

==== Sri Lanka ====

The fruit is cultivated in home gardens in Sri Lanka, and is known as {{lang|si|නස් නාරං}} (''nas narang'') in Sinhala. It is used in Ayurveda medicine as treatment for Vitamin C deficiency, hyperlipidemia, and upper respiratory tract infections.<ref>{{cite web |title=Ayurvedic Plants of Sri Lanka: Plants Details |url=http://www.instituteofayurveda.org/plants/plants_detail.php?i=1174&s=Local_name |website=Barberyn Ayurveda Resort, Weligama, Sri Lanka |access-date=1 May 2025}}</ref>