Calamondin Recipes - the sour orange in cooking
Cooking with Calamondins
Well known in the Philippines and US, Calamondins are now becoming available in Europe. Here are a selection of recipes for people who have spotted the little sour orange fruit in garden centres, but have been unsure what they were, or what they can do with them.
This lens offers some recipes and resources for people trying to cook their calamondins - or deal with an excess of fruit!
Kumquats v. Calamondins
Calamondins are not kumquats - kumquats have a different internal structure (only 4 segments) and thicker peel, while Calamondins are more like miniature oranges, and have seeds internally.
Eating Calamondins whole - Raw Calamondins - the sour orange
Calamondins can be eaten raw. Despite their resemblance to oranges, they taste completely different - the peel is sweet, but the fruit is sour. It is often suggested that you should eat them whole, spitting out the seeds.
As a variation, they can be frozen whole and used in drinks, desserts and cocktails as an edible garnish.
Be warned - as sillysocks video shows, if you aren't ready for the taste it can surprise you!
Candied Citrus slices or segments are a common recipe. However you can also "candy" slices of Calamondin, despite their smaller size. These slices can be eaten as snacks, or used as garnish.
- 1 cup Calamondins (approx.)
- 1 cup sugar
- 1/4 quarter pint water
- Prepare the fruit.
- 1) Clean the Calamondins. You do not need to remove the peel, but scrub it throughly. For this recipe it is easier to use larger fruit.
- 2) Slice the fruit horrizontally, giving you a star shaped cross section. Go for slices about a quarter inch thick. Discard the top and bottom of the fruit.
- 3) Remove the seeds. Due to the number and size, this can leave the fruit looking rather holey.
- Make the syrup.
- 4) Mix the sugar and water in a warm saucepan.
- 5) Stir over a low heat until sugar is dissolved.
- Make the slices
- 6) Place the slices in the syrup and simmer gently until cooked (usually 20-40 minutes)
- 7) Once it is ready (the segments will look translucent) remove from pan wih a spatula and leave them to cool on racks. Warning: These will be very hot!
- Notes:To make more syrup simply keep a ratio of 2:1 sugar/water.Remember melted sugar is very hot, so take care.
High in Vitamin C, with Iron, Vitamin A and more, the Calamondin is good for heath:
Calamondin Nutritional Details
More Calamondin recipes. - More ways to use the sour orange
As a flexible fruit, already extremely popular in the Philippines, there are a lot of recipes for Calamondins. Here are a few links if you are looking for ideas about what to do with yours.
- Calamondin Liqueur
Make liqueur from your Calamondins
- Calamondin Orange Cake Recipes, How To Make Calamondin Orange Cake - Ifood.tv
Enjoy special collection of trusted calamondin orange cake recipes submitted, reviewed and rated by ifood.tv community. Meet people trying calamondin orange cake recipes.
- BAKED CALAMONDIN CHICKEN BREASTS Recipe | Cooks.com
A Recipe for BAKED CALAMONDIN CHICKEN BREASTS that contains chicken breasts
- Calamondin Marmalade Recipe - Food.com
Make Marmalade from Calamondins
- Recipe: Calamondin Preserves, Marmalade, Preserved Whole Calamondins, and Calamondin Jelly
Recipelink.com - A-Z Site Index to The Recipe Link - All Calamondin recipes.
Ripe and unripe Calamondin
Citrus Subsitutions - Calamondins in other Citrus recipes.
As a citrus fruit, Calamondins can be used in almost any citrus recipe. If you want to use them as a substitute, remember first that they are tart not sweet, and second that as they are much smaller you will need a greater quanitity of them. If the recipe requests juice of one lemon, you may need two or three calamondins to make up the amount.
- Lemon Merangue Pie.
- Lemonade - that's right, you can make a drink out of Calamondins.
- Lemon Sorbet
- Lemon Cake
Juice with Soy Sauce - A flavour enhancer
Calamondin juice can be used to enhance the flavour of Soy Sauce.
- Squeeze the Calamondins
- Add the juice to the soy to taste.
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