The calamondin (
Citrofortunella mitis) is a fairly
well-known citrus fruit in south
Florida, where it is grown generally as an
ornamental. Upon first meeting, most folks don't know exactly how to
classify it. A little bigger than the
size of your
thumb nail, about 30mm in
diameter, it has the inviting
smell of
tangerine with a very
thin orange skin. You're tempted to
peel it and pop the whole thing in your
mouth, which would not be a good
idea, for it is quite
sour.
It originally came from the Philippines, but it now can be found from China and Java to Chile and Panama. It arrived in Florida in 1899 when it was first known as the acid orange and later as the Panama orange. Like many citrus, it is high in vitamin C and the juice is a very potent vitamin supplement.
Most owners of the calamondin have no idea what to do with it except to admire it. A native Floridian showed me that it could be frozen whole and used a ice cubes in beverages like sun tea and ginger ale. A good swat will crush the fruit, releasing the juice, which can be used to concoct another kind of lemonade. In Asia I understand it is used to baste fish, fowl and even pork.
My favorite, though, is calamondin marmalade, made in the same way as orange marmalade. It provides a powerful morning waker-upper on toast, if the system can handle so much stimulation that early in the day.