Calamansi- The queen of limes.
There is no lime that can rival the delicious citrus fragrance of Calamansi. It has the combination of sharp tangy flavour of limes with the sweet fragrance of tangerines.
The fruit is grown and used throughout South East Asia and India and is known by different names – Calamansi or Kalamansi, Golden lime, Calamondin, Acid Orange, and Chinese Orange among others.
The fragrance of Calamansi limes always reminds me of my days in Singapore, where they were sold everywhere and served with all the hawker favourites: laksa, mee goreng, nasi goreng, fried rice…..the list just goes on.
Now I am back in India and we have a small Calamansi tree growing in our garden in Kerala. I try to make the most of it by making fresh juice, cordial or squash, and of course use them as a topping for noodles. It tastes delicious when used in salad dressings in place of limes too.
Making Calamansi juice is very simple – just squeeze one or two small limes into a glass of cold water and add enough sugar according to your taste. I prefer to have it with a pinch of salt instead of sugar and it’s a superb source of vitamin C and is very low in calories.
Below is a very simple recipe for Calamansi cordial or squash. It has a very light yet unique flavour equivalent to freshly made lemonade with a hint of tangerine essence. Mix with enough chilled water [or sparkling water] and ice just before serving. You can store it in the fridge for up to two weeks but I have to admit, mine was gone in two days!
Sugar – 2 cups
Water – 2 cups
Freshly squeezed Calamansi juice – 1cup
- Boil sugar and water to make sugar syrup and cool.
- Add seived calamansi juice and mix well.
- Mix with enough chilled water (8-10 times)and ice just before serving.
- Enjoy on a hot summer day!