The Philippine citrus calamansi (kalamansi) has been introduced to mainstream America, bolstering hope that it will become a staple in kitchens with it's first stop in New York City. Nicknamed the Philippine Lemon or Golden Lime, the calamansi is regarded as the country’s best kept secret. Unlike the United States, lemons and oranges are not commonplace in the Philippines which makes the calamansi the go-to citrus fruit in the country for drinking, cooking and even traditionally known as an immunity booster. Calamansi is a tropical lime native to the Philippines and some Southeast Asian countries. It belongs to the citrofortunella species, which is a hybrid between the citrus and Fortunella genus. Calamansi is cultivated for its edible but incredibly sour fruit. The fruit shares similar properties to lemon and lime. In the Philippines and other Asian countries, calamansi is often used as ingredient in dipping sauces.
Just like all citrus fruits, calamansi is loaded with vitamin C. It’s also traditionally used as treatment for certain diseases. In today’s post, we are listing down the health benefits and practical uses of calamansi juice.
