Best 3 Calamansi Fruit Recipes
**Discover the Exquisite Flavors of Calamansi: A Culinary Journey Through Sweet, Sour, and Savory Delights**
Embark on a tantalizing culinary adventure with calamansi, a versatile citrus fruit that captivates taste buds with its unique blend of sweet, sour, and tangy notes. Originating from Southeast Asia, calamansi has gained global recognition for its refreshing flavor profile and myriad culinary applications. From zesty marinades and tangy dressings to delectable desserts and invigorating beverages, this extraordinary fruit adds a burst of vibrancy to any dish. Explore a collection of delectable recipes featuring calamansi, designed to tantalize your palate and transport you to a world of culinary wonders. Unlock the secrets of this exceptional ingredient and unleash your inner chef as you embark on this delectable journey.
HONEY CALAMANSI MOJITO
A calamondin or Philippine lime is a citrus native in the Philippines. With its sour taste like lime and lemon, it's good for savory dishes and drinks as flavorings. Mixed with different alcoholic spirits, it makes an exciting drink. It can be enjoyed as well for its medicinal benefits.
Provided by Advanced Mixology
Categories Cocktail Recipe
Time 5m
Yield 1
Number Of Ingredients 9
Steps:
- Mix hot water and honey in a bowl. Set aside.
- Squeeze out the juices from the calamansi which is a great fruit.
- Put the sugar on a small plate, add a few drops of red food color, and mix until all the sugar becomes red.
- Rim the glass with calamansi juice and colored sugar then set aside.
- Put the mint, calamansi juice, and honey and water mixture in a highball glass, using a muddle stick, crush them to release some of the oil from the mint leaves.
- Put ice and garnish with calamansi.
Nutrition Facts : ServingSize 1, Calories 35
CALAMANSI TART
Due to the limited availability of key lime here in Malaysia, I've decided to substitute this main ingredient with calamansi, which are locally grown and can be found in abundance. I find that the flavors go extremely well together and would definitely be a hit for those who do not quite favor the bitterness of lime but who wish to enjoy a light and zesty, yet creamy, dessert. Hope you'll try it out!
Provided by Dariah92
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine biscuit crumbs, butter, and sugar in a bowl using fingers until well combined. Press mixture into bottom and sides of a tart pan and flatten evenly using a spoon.
- Bake in the preheated oven until golden, 7 to 8 minutes. Remove from oven and leave oven on. Allow shell to rest while preparing filling.
- Whisk egg yolks and calamansi peel in a bowl on high speed until light and fluffy. Reduce speed to medium and gradually add condensed milk until smooth and thickened. Stir in calamansi juice and mix just until well combined. Pour mixture into tart shell.
- Bake in the hot oven until set and not browned, about 10 minutes. Cool on a wire rack until tart reaches room temperature, about 30 minutes. Refrigerate until cool, about 30 minutes more, before serving.
- Meanwhile, whip heavy cream and sugar together in a bowl until stiff peaks form.
- Slice tart into 6 equal pieces and top with a generous amount of whipped cream.
Nutrition Facts : Calories 720.6 calories, Carbohydrate 80.1 g, Cholesterol 204.4 mg, Fat 41.5 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 24.2 g, Sodium 516.8 mg, Sugar 58.4 g
CALAMONDIN CANDY
Steps:
- Slice off stems of calamondins (and very top of skin) with a serrated knife. Then thin-slice each calamondin fruit into 3-4 slices. Remove seeds with the tip of your knife.
- Place calamondin slices in dehydrator on low temperature (95°F / 35°C is our preferred temp) for 8 hours to reduce moisture content and get the fruit to become tacky but not wet. Dip slices in sugar using one of the two methods described in article, then return to the dehydrator for another 48-72 hours (still on low temperature) until completely dried.
- Let cool to room temperature, then store in airtight bags or jars. Refrigeration not necessary.
Tips:
- Select ripe calamansi: Look for calamansi with a deep orange or yellow color. Avoid fruits with green patches as they may be sour.
- Zest the calamansi before juicing: The zest contains flavorful oils that can enhance the taste of your dishes.
- Use a citrus juicer or reamer: This will help you extract the maximum amount of juice from the calamansi.
- Store calamansi juice in the refrigerator: Fresh calamansi juice can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Freeze calamansi juice for longer storage: To freeze calamansi juice, pour it into ice cube trays and freeze until solid. Then transfer the frozen juice cubes to a freezer bag and store in the freezer for up to 6 months.
Conclusion:
Calamansi is a versatile fruit that can be used in a variety of recipes, both sweet and savory. Its unique flavor and aroma make it a great addition to many dishes. Whether you're using it to make a refreshing drink, a tangy marinade, or a delicious dessert, calamansi is sure to add a special touch to your culinary creations. So next time you're looking for a new and exciting ingredient to try, reach for a calamansi. You won't be disappointed!
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