Is the calamondin orange edible? 10 ideas to use

The fruits of the calamondin appear as small mini oranges. They are created naturally from a cross between mandarins and kumquat. They have their very own taste. The exotic plant is very popular, but the question has been raised for years whether the calamondin orange is edible. It is conditional. Delicious recipes provide creative dishes and refreshing drinks, while other ideas for use focus on the homely aspect.

edibility

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

Recipes and ideas to use

beverages

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 aromatic, fruity taste with a slightly sour note, the peeled fruits must be cut up. However, the flowers of the calamondin plant provide more sweetness. On the other hand, peel cut into small pieces intensifies the fruit aroma. These have to be dried beforehand. The preparation is simple: mix everything with the tea mixture, brew as usual with boiling water and let it steep for about ten minutes. Then sift out the ingredients and then the tea with its exotic aroma is ready.

Fruit bowl

A fruit punch is the ideal solution for a cool, tasty refreshment, especially in summer. The calamansi orange also provides a fresh aroma. It is ideal to use the fruit in combination with other exotic fruits such as pineapple, mango or kiwi. But also Strawberries and cherries go perfectly with the sour fruit. The fruit punch can be served with or without alcohol. The following is the recipe for "South Sea Magic", which is also useful as an inspiration for other variations:

ingredients

• 6 teaspoons of fruit tea
• 1 calamondin orange
• 6 oranges
• 1 pineapple
• 1 can of mandarins
• 2 tablespoons of sugar
• 5 tablespoons of grenadine
• 0.7 liters of lemonade
• If necessary, a bottle of sparkling wine or soda
• Ice cubes

preparation

The fruit fruits are to be freed from the skin. While all other fruits are cut into bite-sized pieces, the pieces of calamondin orange 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 rather 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

ingredients

• 750 grams of calamansi oranges
• 750 milliliters of double grain or vodka
• 500 grams of cane sugar
• 1 vanilla pod

preparation

• Fill alcohol into a suitable, wide-necked container
• Wash, peel and cut the calamansi oranges into small wedges
• Cut all the slices crosswise again
• Add the wedges and sugar to the alcohol
• Cut the vanilla pod lengthways with a sharp knife
• Put the vanilla pulp in the container
• Stir everything well and repeat stirring daily
• Waiting time: at least four weeks
• Storage at room temperature
• When the sugar has completely combined with the alcohol, strain the liqueur with the help of 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.

Food

Salads

In principle, countless salads can be refined with a slightly sweet but still refreshing fruity note with the peel of the calamondin oranges. The abrasion can also be added to the dressing and can be distributed directly on the salad. It provides an interesting note, especially on green salads. In dressings, the peel abrasion is used wherever there is room for lemons, such as in normal vinegar-oil dressing or yoghurt dressing.

But the pulp of the mini oranges can also be finely chopped to complement any fruit salad. A sweet dressing takes away a bit of the sourness. However, if you don't get along well with a sour aftertaste, you should limit yourself to abrasion of the peel.

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 note or, as an addition, when baking / roasting fish, it can give it a tangy, sour aroma.

Calamondin jam

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

• Peel and puree one kilogram of calamondin and place in a saucepan
• Add 500 grams of preserving sugar in a ratio of 2: 1 and mix well with the calamondin fruits
• Bring to the boil briefly
• Let simmer for another four to five minutes - stirring constantly
• After the time has elapsed, fill the hot mass into preserving jars or similar containers with screw caps
• Put the glasses upside down and let the jam cool down - the jam is ready!

tip: If the amount of mini orange fruits is insufficient because the harvest yields too little, the difference can be covered with normal oranges.

Calamansi muffins

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

ingredients

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

preparation

• Preheat the oven to 200 degrees
• Grease the muffin tin
• Mix the juice with the milk
• Mix the flour, salt and baking powder together
• Mix the sugar with the butter in a separate container 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 add to the menu. The soup is prepared as follows:

Ingredients for three people

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

preparation

• Remove the pulp from the avocados
• Pour condensed milk into a suitable saucepan
• Add the sugar and the pulp
• Bring to the boil while stirring with a mixer until it has a creamy consistency
• Then rub the peel of the mini oranges into the avocado cream soup
• Serve either warm or in the refrigerator after cooling

Live more beautifully

In addition to the possible uses in the area of ​​food and drinks, the mini orange can also be used optimally for decorating living spaces 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 hung on the Christmas tree. To do this, the mini oranges are cut into slices and carefully dried.

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

Room fragrance

If the fruits are cut into slices, they are ideal for a potpourri. The fresh orange peel is placed in a bowl and then placed in the room. The lovely smell spreads optimally in smaller rooms. If the peels are dry, they still serve as an ideal base for scented oils, which is in the Dried pulp flows into it and scented the apartment for many days or weeks Fulfills.

Another variant is to simmer the orange slices in water, to which a cinnamon stick is also added. If all the room doors are open, the scent spreads into all rooms. Unpleasant cooking or cigarette smells can thus be covered with a Christmas smell.