How to Use Calamondins

A native of China, calamondins made their way to Florida in the 1900s, according to Mary King of the University of Florida. These citrus fruits resemble oranges or tangerines, but they are only about 1 inch in diameter. The thin peels protect a juicy, acidic flesh that chefs use as a garnish or as the main ingredient in preserves and marmalade. Calamondin juice also offers versatility; squeeze it into your favorite recipes to add additional flavor.

Beverages
Ice cube trays
Punch bowl
Saucepan
Sugar
Cranberries

Instructions

- 1
  Squeeze calamondin juice into cold or hot beverages. Freeze the juice in ice cube trays and use the frozen juice to freshen up a beverage.
- 2
  Substitute calamondin juice for lime or lemon juice in cake and soup recipes.
- 3
  Puree about a dozen calamondins (quartered and deseeded) and add the puree to a pastry recipe.
- 4
  Slice a calamondin and use the slices to garnish fish or meat dishes, or garnish a punch bowl with them at your next party.
- 5
  Slice a dozen and a half calamondins thinly and remove the seeds. Bring them to a boil in a saucepan with 3 cups of sugar and 1 cup of water. Reduce the heat and simmer for 10 minutes. Add 1 lb. of cranberries, cook for an additional 10 minutes and chill to make calamondin and cranberry sauce.
- 6
  Substitute calamondins for other fruits in your favorite marmalade or preserve recipes.
- 7
  Add grated calamondin peel to stewed fruit recipes for an additional flavoring.

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