Kalamansi

Citrus fruits
Kalamansi (Citrus fruits)

Kalamansi: a passionate palette of tastes

Emblematic of The Philippines, the kalamansi (its original spelling in Tagalog) is a hybrid citrus fruit which probably resulted from crossing mandarin and kumquat plants. This explains its wide palette of tastes at different stages in its ripening process, expressing the different shades of sourness and aromas of lemons and limes, with the gentle bitterness of grapefruits and pomelos, making into a sort of 4-in-1 fruit! This very rich palette, often compared to the Japanese sudachi and kabosu, offers an endless number of culinary possibilities, both savory and sweet. For example, in The Philippines, the kalamansi is used as a marinade or in a sauce mixed with soy. It is also widely used in Malaysian and Indonesian cooking. In contemporary cuisine, it is increasingly being used to enhance the taste of fish and white meat and, of course, with other tropical fruits. Barmen and mixologists use it as well, in margaritas and other exotic cocktails. Healthwise, the kalamansi is rich in vitamin C, calcium and iron. It’s also an antioxidant, astringent and anti-inflammatory and can even reduce itching caused by insect bites and stings.

Frozen products

Discover this Les vergers Boiron’s flavor in all its frozen forms. They will meet all your needs and inspirations.

Recipes with kalamansi flavor

Chefs from all over the world share with you a selection of recipes made with this flavor to inspire your pastry, ice cream making, cooking and cocktails. 

Confectionery Arnaud Cadoret

Kalamansi jelly

by Arnaud Cadoret
Fish and seafood Martín Lippo

Kalamansi mayonnaise

by Martín Lippo
Dessert plate Martín Lippo

New floating island

by Martín Lippo

Flavour combinations

Some suggestions to combine flavors and enhance their qualities in terms of taste, texture and color.