Citrus - Calamondin

Calamondin is a kumquat hybrid most likely of Chinese origin but introduced to the western world from the Philippines. Calamondin has inherited more qualities from the mandarin than the kumquat. Whereas the rind of kumquats is usually edible, the rind of Calamondin resembles those of the genus Citrus in being often too sour for consumption especially in the larger fruits. Calamondin can be used in the kitchen instead of lime. It was used in mixing drinks before lime became popular. It is good for marinating fish and in sauces for fish dishes. It is used in marmalades and jams. Calamondin can be pickled whole or in slices like cucumbers. The taste of Calamondin is best when it has fully matured. Calamondin is increasingly popular as a potted house plant.