Calamansi limes, sometimes referred to as calamondin, are small citrus fruits often thought of as a cross between a cumquat and a mandarin. These interesting, sour little fruits are native to the Philippines, parts of Indonesia and China. Due to its proximity to the Philippines, the Northern Territory is also an optimum climate for calamansi limes, perfect to carry over as a botanical in Darwin Distilling Co.'s Darwin Gin.
The fruit itself is about 3cm in diameter and when ripe – once the skin has turned orange – a calamansi lime has an intense sourness to it. It is rarely found in its ripened form though, as it can take up to a year to get there! Mostly, the fruit is eaten while still green and unripe, which is when it is slightly sweeter and easier to eat. Unlike other forms of citrus, but much like cumquats, the skin is sweeter and very thin, and so can be eaten with the inside fruit. It is very potent though, even a quick squeeze can provide an intense flavour to your dish or drink!
There are a number of ways to use calamansi limes; juice them for a refreshing lemonade-like drink, squeeze over a curry or a noodle dish for a splash of citrus, or freeze and use them as an ice cube in your favourite gin and tonic.
