The calamondin lime, scientific name, X Citrofortunella mitis & Citrus microcarpa, is also known as the lime orange, Chinese orange or calamondin orange. These various references to orange are due to the fact that the calamondin lime is actually a hybrid between species within the citrus genus and when fully mature the fruit can turn orange.

The calamondin lime simply looks like a miniature lime, having the same appearance with the same coloring when young. The similarities are only on the surface though. Its thin peel is sweet and fragrant while its seed laden flesh is filled with juice that is not just tart but sour. This does not limit the calamondin lime juice from being used. The entire fruit is considered edible, even whole. These limes are usually picked when young, when their flavor is most favorable. If left to mature on the tree they will turn yellow, even orange.

Serving Ideas

Calamondins make great pies, jellies, jams, preserves, sauces and a delicious marmalade. Use this unique marmalade as a change-of-pace filling for tarts. For bright, citrusy flavor, this fruit is perfect for iced tea, cocktails, and sorbets. The tart juice adds freshness to a spicy sambal.

Geography/History

The calamondin lime has been traced to the Philippines as its native land, however as it is a hybrid, its origins can only be linked to its parent plants. The calamondin lime may be the product of a mandarin and a kumquat variety. The calamondin lime is frost sensitive and prefers tropical and subtropical growing habitats. The tree is often grown as a potted plant indoors for both ornamental and culinary purposes.

Seasons/Availability

Calamondin limes are commercially available in Asia. In North America calamondin limes are available seasonally (winter) at farmers markets and some retailers.