You’ve got a burning question: Is a calamondin (or calamansi) a kumquat?  Wonder no further, because we’ve got a definitive answer for you!  The answer is . . . kind of.

Okay, so we fibbed a little about having a definitive answer.  A calamondin is actually a hybrid of a kumquat (and a mandarin orange, most likely a tangerine), but because the two share many similarities and due to taxonomy disputes over the years, it can often be difficult to distinguish between the two.  We’ve made this handy chart to help you identify them.

Though the two species have their differences, when it comes to growing conditions, the two can be treated practically identically.  Calamondin and kumquat trees are both adaptable, small trees that can tolerate frost and high humidity. They can both grow in a wide range of climates and are ideal for container culture.  All you have to do is decide which one best suits your Yarden!

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Find out if a calamondin tree is right for your Yarden with this informative overview.

Name: Calamondin vs. Calamansi

This tree has many colloquial names, which can sometimes cause confusion.  In the United States, this tree and its fruit is typically called calamondin, which is an Americanized version of the Tagalog word, kalamunding. Calamansi, which is the Philippine English spelling of the Tagalog word kalamansi, is widely used in the Philippines.  They are both the same tree/fruit and can be used interchangeably.  The fruit is also sometimes called a Philippine lime, lemonsito, golden lime, bitter-sweets, and acid orange.

Origin

While calamondin trees most likely originated in China, they were distributed early and widely to the Philippines and other parts of Southeast Asia and have become synonymous with the Philippines. Tagalog is a language native to the Philippines, hence the origination of the name calamondin/calamansi. Calamondin trees are a natural hybrid of kumquat and tangerine.

Growth

Calamondin trees are small, bushy evergreens that can grow to be 10–20 feet tall when planted in the ground but can be kept smaller if grown in a container or pruned. Calamondin trees mature quickly and can produce fruit in two years. However, young plants use a lot of energy to produce fruit, so it’s recommended to thin them out in the early years to encourage fewer but larger fruits.

Fruit

The calamondin tree produces a citrus fruit that looks similar to a small, round lime. It has a thin peel that can be green or tangerine colored.  While the fruit has a sour/acidic taste, the peel is sweet.  Calamondins are a great source of vitamin C and D-limonene, and they can be used in cocktails, baked goods, sauces, marinades, and more.

Care

Calamondin trees are cold hardy and can tolerate temperatures as low as 20 degrees F. However, they do not grow well at temperatures consistently below 55 degrees and prefer a range of 70-90 degrees. They require at least six hours of direct sunlight daily to produce their best blooms. They prefer slightly acidic, well-draining soil that is rich in organic matter. You can add composted leaves or glass clippings to your ground soil for this.  If you are growing in a pot, add perlite and coarse sand to your potting soil to improve drainage. Pruning is best done in late winter or early spring before new growth starts. Remove dead wood, such as brown, dry branches, to allow more energy for healthy growth.

Our citrus tree care kits make it easy to ensure optimal growth of your calamondin tree.

Harvesting

In calamondin’s native countries, harvesting is usually done when the skin is green (unripe), as they are frequently used similar to limes.  They will be especially acidic and tart at this point.  If you would like to eat the fruit, wait to harvest until the fruits are firm and yellow to yellow-orange in color. While calamondin fruit is technically ripe when it is soft and orange in color, it takes nearly a year to reach that point and harvesting it earlier by the above conditions gives it a better flavor.

Never pull the fruit directly off the tree by hand!  Because of their thin skin, this can tear off a small chunk of skin that remains attached to the stem and the fruit will not store as long.  Always use scissors or pruning shears to cut them off the tree just above the stem attachment, so a small piece of stem is still left on the harvested fruit. Calamondin can last 3-7 days at room temperature.  To prolong their life to around two weeks, seal freshly harvested fruits in a ziplock bag and place it in the veggie drawer of your fridge.

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Did you know that margaritas are the most popular cocktail in America?  Try a calamansi margarita for a tropical twist on this classic favorite.  The tartness of the calamansi juice adds a bright kick.  Try pairing this cocktail with grilled seafood or your favorite spicy dish. If you prefer a frozen margarita, toss the ingredients in a blender with the ice instead! 

This recipe makes two servings, but feel free to double or triple the recipe as needed, especially if blending.

Ingredients:

• 3 oz tequila blanco
• 1 ½ oz calamansi juice, fresh squeezed
• 1 ½ oz agave syrup (or simple syrup)
• 1 oz orange liqueur (such as triple sec or Cointreau)
• 1 oz lime juice, fresh squeezed
• Coarse salt or sugar, for rim
• Calamansi slices, for garnish

Instructions:

1. Fill a shaker with ice. Add tequila, calamansi and lime juices, agave syrup, and orange liqueur and shake well.
2. Place salt or sugar on a plate slightly larger than the rim of your glasses.  Rub one of the squeezed calamansi halves over the rim of your glasses, then dip in the salt mixture to coat rim.
3. Add ice to two glasses and pour mixture over. Garnish with calamansi slices and enjoy!

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Ginger is widely used as an herbal remedy for colds, nausea, and other ailments.  In addition to antioxidants, it has anti-inflammatory, anti-viral, and anti-bacterial properties. Adding calamansi to ginger tea gives a boost of vitamin C, vitamin A, and potassium.  Finish off with some honey for extra anti-inflammatory and antimicrobial properties and you have a warm and invigorating elixir to help fend off the winter blues. 

Ingredients:

• 2-in. piece of fresh ginger root, peeled
• 2 c. water
• Juice from two calamansi fruits, freshly squeezed
• 2 Tbsp. honey

Instructions:

1. Slice ginger root into thin discs.  Add ginger and water to a small pot on stovetop and bring to a boil.
2. Lower heat, cover pot, and simmer for 10-15 minutes.
3. Strain and discard the ginger.  Add calamansi juice and honey. Stir until honey is dissolved.

Note: Leftovers can be stored in the fridge for 3 days and can be reheated or drank chilled.

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Calamansi comes from the Calamondin tree, which is a cross between a tangerine and a kumquat.  The fruit is a small, thin-skinned and tart citrus variety.  Calamansi is native to the Philippines (and other South Asian countries) and is a staple in Filipino cooking and cuisine. Calamansi juice is a popular drink in the Philippines that is similar to lemonade and limeade.  In fact, calamansi juice is often called Filipino lemonade.  This tropical and aromatic drink is a refreshing treat year-round!

Ingredients:

• ¾ to 1 c. simple syrup, to desired sweetness
• 2 c. water
• 1 c. fresh squeezed calamansi juice

Instructions:

1. Roll calamansis on the counter to make squeezing easier. Cut in half and squeeze over a strainer or seive to separate the seeds. Discard the seeds and skin.
2. Add calamansi juice, water, and simple syrup to a large pitcher. Stir to combine and place in fridge to chill before serving.
3. When ready to serve, stir a final time and pour over ice.

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Try your hand at this homemade calamondin marmalade recipe, so you can always have this tart and tasty spread on hand. Not only can you use it on yummy baked goods like toast or scones, but you can also use it as a glaze for grilling meats and vegetables.

Ingredients:

• 40 fresh calamondins
• Sugar, equal to the amount of calamondin juice mixture
• 1 ¼ c. water
• 1 Tbsp butter

Directions:

1. Place a small saucer in the freezer to cool while you work. You will use this later to test the marmalade.
2. Cut each calamondin in half and remove any seeds.
3. Squeeze the juice of the calamondins into a liquid measuring cup, add water, and set aside.
4. Use a paring knife to slice the peels into thin ribbons, then add them to the water and juice mixture.
5. Note the measurement of the amount of water/juice/peels mixture before pouring into a jam pot.
6. Using the previous measurement, add the equivalent amount of sugar and a tablespoon of butter to the pot.
7. Heat on low. Stir occasionally to prevent the sugar from scorching on the bottom of the pot.
8. Once the sugar has fully dissolved, increase the heat to medium-high and bring mixture to a boil.
9. Reduce mixture to a simmer and cook until marmalade is set.  The peels should be translucent, and the mixture should have a thick syrup consistency.
10. You can check it is set by putting a dollop of marmalade on the cold saucer from the freezer. Let it cool for a minute or two and then push it with your finger. If the marmalade wrinkles, then it is set.
11. Fill your canning jars with the marmalade and wipe the rims before putting your flat lid and metal screw bands on.
12. Process marmalade jars in a hot water bath for 20 minutes, then uncover and turn off the heat. Wait 5 minutes before removing jars from water, then place on a towel to cool.
13. After the jars have cooled for 24 hours, check to make sure the jars are sealed before removing the bands and wiping down the jars.
14. Store sealed jars in a cool, dark cabinet.

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