Putting the Filipino calamansi into the limelight
Foreigners describe it as the small green citrus native to the Philippines. The fruit looks like a small lime and is relative of the mandarin orange and the pomelo, others say.
Yes, the lowly versatile tart fruit has gained culinary popularity in the other countries and is being used in many recipes ranging from cocktails to salsas.
Many Filipinos call it calamansi, others call it calamondin, others call it suter. This is citrofortunella microcarpa, a round greenish to yellow in color, 2 cm to 4.5 cm fruit which is normally found in the kitchen of Filipino homes since it does wonders of wonders as a sour flavoring to a variety of dishes from the sautéed rice noodles called bihon to pancit palabok; from the arroz caldo to beefsteak Filipino style.
Calamansi is the secret ingredient to many mouthwatering Filipino delicacies. This writer remembers that the juice of the calamansi leaves are extracted and added to the leche plan to give it an exotic taste. How would the famous Leyte kinilaw taste without the secret ingredient called calamansi? What would dieters do without the calamansi to make the grapelike seeweeds called lato? And what is more refreshing than a glass of calamansi juice or iced tea laced with calamansi on a weather unusually unbearable because of global warming?
So versatile the calamansi is that it is even used for personal hygiene as a deodorant and a whitening agent. Others use it as detergent, removing the grease from the hands, and as a cleansing scrub to pans and dirty or stained clothes. Doesn’t Grandma crumbles calamansi leaves and smell it to recover from dizzy spells?
But how many calamansi growers have thought that calamansi can be processed into commercial food products such as ready-to-drink juice, juice concentrate, jelly, and jam, and marmalade to name a few?
Indeed, there are many calamansi-based products which are potential sources of sustainable livelihood.
The Department of Science and Technology Industrial Technology Development Institute has developed business concepts involving calamansi processing technologies particularly on Calamansi Concentrate, Calamansi Juice Drink, and Calamansi Jelly.
If your interest has been aroused and now you want to graduate from being just a user or planter of calamansi, just contact DOST 8 under the leadership of Director Edgardo Esperancilla. He will surely gracefully and patiently answer your querries.
