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The fruits of the calamondin appear as small mini oranges. They are naturally derived from a cross between mandarins and kumquat. They have their very own taste. The exotic plant is very popular, but the question has been asked for years whether the calamondin orange is edible. She is conditional. Tasty recipes ensure creative dishes and refreshing drinks, while other ideas for use are aimed at the home aspect.


Contrary to numerous opinions/assumptions, the calamondin fruit not poisonous. It is edible, but the pulp is very sour despite the enormously sweet fruity smell, so that direct fresh consumption is not suitable for everyone. The peel, which can also be used in the kitchen, is less acidic. It is not edible whole, but the zest gives a fruity aroma like the peel of normal oranges.

Recipes and ideas for use


The calamondin spices up many a drink with its fruity aroma. We have put together some suitable recipes for you.

Fresh tea aroma

In order to give black or other types of tea an additional aromatic fruity taste with a slightly sour note, the peeled fruit should be cut up. However, the flowers of the calamondin plant provide more sweetness. Small cut peels, on the other hand, intensify the fruit aroma. These must be dried beforehand. The preparation is easy: mix everything with the tea mixture, brew with boiling water as usual and leave to steep for about ten minutes. Then sieve the ingredients and then the tea with the exotic aroma is ready.

Fruit bowl

A fruit punch is the ideal solution for cool, tasty refreshment, especially in the summertime. The Calamansi orange also ensures a fresh aroma. The use of the fruit in combination with other exotic fruits such as pineapple, mango or kiwi is ideal. But strawberries and cherries are also perfect in combination with the sour fruit. The fruit punch can be served with or without alcohol. The following is the recipe for "South Sea Magic", which also serves as inspiration for other variations:


  • 6 teaspoons fruit tea
  • 1 calamondin orange
  • 6 oranges
  • 1 pineapple
  • 1 can of tangerines
  • 2 tablespoons of sugar
  • 5 tablespoons grenadine
  • 0.7 liters of lemonade
  • A bottle of sparkling wine or soda if required
  • ice cubes


The fruit should be freed from the skin. While all other fruit is cut into bite-sized pieces, the calamondin orange pieces should be added in a very small format. In this way, the strong acidity does not dominate too much when the fruit is eaten, but combines optimally with the sweetness of the pineapple, orange and tangerine.
Once all the ingredients have been put together in a bowl, the punch should stand for at least two hours. Just before serving, add sparkling wine or soda, lemonade and the ice cubes to the bowl.

Calamondin Liqueur


  • 750 grams of Calamansi oranges
  • 750 milliliters of double grain or vodka
  • 500 grams of cane sugar
  • 1 vanilla bean


  • Pour alcohol into a suitable, wide-necked container
  • Wash, peel and cut the Calamansi oranges into small wedges
  • Cut through all slices again
  • Add the slices and sugar to the alcohol
  • Cut the vanilla pod lengthwise with a sharp knife
  • Put the vanilla pulp in a bowl
  • Stir well and repeat stirring daily
  • Waiting time: at least four weeks
  • Storage at room temperature
  • When the sugar has fully combined with the alcohol, strain the liqueur using a cheesecloth
  • Fill the ready-to-drink liqueur into bottles

tip: The Calamansi liqueur is a tasty experience, especially at Christmas time. Mixed with sparkling wine, the drink underlines the elegance of special occasions, such as Christmas Eve.



In principle, the peel of calamondin oranges can be used to refine countless salads with a slightly sweet yet refreshing fruity note. The abrasion can also be added to the dressing or spread directly on the salad. Especially on green salad it provides an interesting note. In dressings, the peel zest is used wherever there is room for lemons, such as in normal vinegar-oil dressings or yoghurt dressings.

But the flesh of the mini oranges can also be added to any fruit salad if cut into small pieces. A sweet dressing takes the sourness out of the whole thing. However, if you do not get along well with a sour aftertaste, you should limit yourself to the peel abrasion.

Use as lemongrass

Alternatively, the calamansi orange can be used for recipes with lemongrass. In this way, for example, an olive oil can be given a very special touch or, as an addition to fish baking/roasting, it can provide a tangy, sour aroma.

Calamondin jam

Prepared as a jam, the Citrofortunella microcarpa has a sour taste that is softened by the preserving sugar without losing the strong fruit flavor. Here is a simple recipe:

  • Peel and puree one kilogram of calamondin and put it in a saucepan
  • Add 500 grams of preserving sugar in a 2:1 ratio and mix well with the calamondin fruits
  • Boil briefly
  • Simmer for another four to five minutes, stirring constantly
  • After the time has elapsed, pour the hot mass into mason jars or similar containers with a screw cap
  • Put jars upside down and let the jam cool down - the jam is ready!

tip: If the amount of mini oranges is not enough because the harvest is too small, the difference can be made up with normal oranges.

Calamansi Muffins

Muffins are not only popular with children. Because the little cakes can be made in a wide variety of variations - even with Calamansi oranges.


  • 1.5 cups flour
  • 1/4 teaspoon salt
  • A teaspoon of baking powder
  • A cup of sugar
  • 150g softened butter
  • 2 eggs
  • About 100 ml milk
  • 1/4 cup squeezed calamondin juice
  • powdered sugar


  • Preheat the oven to 200 degrees
  • Grease muffin tin
  • Mix the juice with the milk
  • Mix flour, salt and baking powder
  • In a separate container, mix the sugar with the butter using a mixer and add the eggs
  • Then slowly add the other prepared ingredients
  • Pour the batter into the muffin tin
  • Bake for about 15 minutes
  • Let cool and sprinkle with powdered sugar

Avocado cream soup with calamansi acid

For soup lovers, the avocado cream soup with calamansi acid is a good idea to expand the menu. The soup is prepared as follows:

Ingredients for three people

  • 6 medium sized avocados
  • 2 Calamansi oranges
  • 170 milliliters condensed milk
  • 1.5 cups of sugar


  • Remove the flesh from the avocados
  • Pour the condensed milk into a suitable saucepan
  • Add the sugar and the pulp
  • Bring to the boil while stirring with a mixer until you get a creamy consistency
  • Then grate the peel of the mini oranges into the avocado cream soup
  • Serve either warm or after chilling in the fridge

Live better

In addition to the possible uses in the area of food and drinks, the mini orange can also be used optimally for living room decoration and as a useful detail.

Christmas decoration

Orange slices are a classic decoration material for the Christmas season. On homemade Advent or door wreaths, they underline the Christmas flair as well as on flower arrangements or hanging on the Christmas tree. To do this, the mini oranges are cut into slices and carefully dried.

tip: If the slices of calamondin orange are placed on a radiator, they will be well dried by the following day and can then be used directly as decoration.

room scent

If the fruits are sliced, they are ideal for a potpourri. The fresh orange peels are placed in a bowl and then set up in the room. The lovely smell spreads optimally in smaller rooms. Once the skins have dried, they still serve as an ideal base for scented oils, which flows into the dried pulp and fills the home with a scent for many days or even weeks.

Another variation is simmering the orange slices in water, to which a cinnamon stick is added. If all room doors are open, the scent spreads to all rooms. Unpleasant cooking or cigarette smells can thus be masked with a Christmas scent.

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