Calamansi: small, sweet, sour & juicy

Bowl of Calamansi & Peppers
-taken at Silangan Ngayon Restaurant, Pagbilao, Quezon, Philippines-
-Lesley Custodio-

While growing up in the Philippines, food was an important part of the culture as it brought together family, friends, and overall good company and good times. Of the many flavors I was exposed to, one is that of the sour, yet sweet citrus fruit called the Calamansi (Citrofortunella microcarpa), which is native to the Philippines and other Southeast Asian countries. Though small in size, the calamansi packs quite a refreshing flavor that is simply unique. Some call it the Philippine Lime yet it doesn't quite taste like a lime. Nor does it taste like a lemon. When used in recipes, either savory or sweet, the taste is incredible because it adds that small hint of citrus to the dish. The calamansi is a staple in many traditional Filipino foods such as Leyte kinilaw and is often used to season and enhance dishes such as pancit or arroz caldo. It can also be added to soy sauce to create a salty, sweet & tangy dipping sauce that Filipinos call toyomansi. I have great memories of dipping fried fish (freshly caught from the nearby bay) into toyomansi and eating that with hot steamed rice and fresh tomatoes. Or on my most recent trip to the Philippines, eating arroz caldo (rice porridge with chicken, ginger, and safflower) and seasoning it with calamansi creating a tangy, savory blend of flavors. As for those who have a sweet tooth, calamansi can be used to flavor teas or sorbets. Or just simply squeeze the fruit to get fresh calamansi juice.

Calamansi Tree
-taken at my grandmother's house, Palm Bay, Florida-
-Lesley Custodio-

Other than these tasty ways to use calamansi, this great fruit also a few medicinal uses. Calamansi can be used topically on the skin for issues such as itchy scalp, insect bites, or acne/pimples. It has been said to remove freckles and it can also deodorize the underarms (M. Lyles - Orlando International Travel Examiner). During a past visit to the Philippines, a friend of mine got stung by a jelly fish while we were swimming. As a remedy, my aunt squeezed calamansi juice on my friend's leg and the stinging pain my friend felt diminished. Lastly, calamansi is loaded with the antioxidant Vitamin C which boosts immunity and helps build and repair the tissues of the body.

When my family and I left the Philippines, calamansi was short in supply or unavailable in most places we moved to. Lemons and limes were often substituted but did not have the exact flavor we were used to. Now that I am in San Diego, I have been able to get a ready supply of calamansi from the local Filipino markets, or even from family or friends who have a calamansi tree in their garden. Lately, I have been using it to marinate chicken, pork, or fish and having much success with the dishes I prepare. A friend of mine shared a recipe for ginger marinated chicken which called for the juice of two limes. Rather than using limes, I instead substituted calamansi juice to add a bit of Filipino flavor. Also, I am a great fan of the slow cooker/crock pot which I used for this recipe, but you can also marinate the chicken & potatoes overnight and bake them (covered) in a 375 degree oven. Here is the recipe (with my modifications) for you to try and enjoy:

Ingredients:

• 1 Tbs ginger root (sliced)
  
• 4 cloves of garlic (sliced)
  
• 10-15 calamansi (juiced)
• 2 Tbs honey
• 2 Tbs soy sauce
• 1 cup organic chicken stock
• 1.5 pounds of chicken drumsticks (excess skin trimmed; you can also use drumsticks, chicken breasts or thighs - whatever your preference)
  
• 5-7 potatoes (peeled and quartered)
• 1 tsp each (or to taste) of paprika, and freshly ground pepper

Directions:

1. In a bowl, mix together the the ginger, garlic, calamansi juice, honey, soy sauce, and chicken stock. Season with paprika and freshly ground pepper
2. Place the chicken and potatoes in a slow cooker/crock pot.
   
3. Pour the marinade over the chicken and potatoes.
4. Set the slow cooker to High and allow to cook for 3-4 hours.
5. Enjoy!
   

-Thank you to Jennifer Walker for sharing this great recipe!
-Click here for a great article about the calamansi.