The calamansi, also known internationally as calamondin, is a tiny little citrus that is considered more of a lime than a lemon. We love the taste of this citrus so much that we add calamansi juice to dishes we’re cooking whenever we want some tang in our dishes!
It’s tangy like a lime or lemon and just as versatile when used as an ingredient. Whether you’re baking or cooking, the calamansi can be used as the ingredient substitute in almost every recipe that calls for lemons or lime juice. The calamansi is commonly picked while still green and ripens rapidly. That’s why it is important to preserve your calamansi stash before these become overripe! If allowed to ripen the skin and the flesh inside transform to orange. The taste however stays sour despite becoming ripe. It is however less sour, almost sweeter, than the Western limes and lemons.
This difference in taste is why you should try this step whenever you are cooking with calamansi to help make the taste of the dish overall become brighter and taste like citrus.
Here’s what you should do: Squeeze a little more calamansi juice over the dish since the tangy taste of citrus juices becomes more mellow and softer in flavor after cooking.
Do this and you may find that your dish has that extra kick and tang that you didn’t think could make it better.
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