Calamansi (Citrus × microcarpa), also known as calamondin, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines and surrounding areas in southern China, Taiwan, Borneo, and Sulawesi. Calamansi is ubiquitous in traditional Filipino cuisine. It is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines.
| Id | Name | Size | Description |
|---|---|---|---|
| 4473 | Calamondin | 3 Gallon | Small, sour, kumquat-like fruit. Great for cooking, eating fresh or making marmalades. Cold hardy into the teens. |
| 4474 | Calamondin, Variegated | 3 Gallon | Variegated Calamondin Tree. Small, sour, kumquat-like fruit. Great for cooking, eating fresh or making marmalades. Cold hardy into the teens. |