Yesterday it was kumquats. Today it is calamondins. Calamondin (scientific name: Citrus ×microcarpa) is a fruit tree in the family Rutaceae that was developed in Southeast Asia. In the west it is variously known as acid orange, calamondin orange, Chinese Orange or Panama orange. The calamondin is usually described as a cross between Citrus reticulata (Tangerine or Mandarin orange) and Fortunella japonica (Oval Kumquat).
The fruit of the calamondin resembles a small, round lime or tangerine, usually 25-35mm (1-1.5in) in diameter. It has the color of a tangerine with a thin peel. Despite its appearance and aroma, the taste of the fruit itself is quite sour, though the peel is sweet.
I have two dwarf calamondin trees on my terrace. Usually I treat them as ornamental plants. They are be especially attractive when the fruit are present, which is most of the year. Also the flowers have a nice citrus scent.
Rather than having the fruit go to waste, I decided to make marmalade like I did for the kumquats. The picked fruit weighed just over a kilo. My dwarf kumquats are larger and more prolific.
Calamondins ready to prepare
Preparation consists of cutting the fruit in half along the “equator” and removing the seeds. I then cut them into small pieces.
Calamondins ready to cook
I looked at several recipes on-line and found that all I needed to do was to add water, sugar, and some lemon juice. I have lots of lemons on my two lemon trees so that was easy to do.
I boiled the mixture for about an hour until it reached a temperature of 105ºC (210ºF). After it cooled down, I took a taste. The flavor was like tangerines, but very acid. It reminds me of bitter “Sevilla” orange marmalade. I will have to try this marmalade along with the kumquat marmalade this weekend when I make popovers.
I still have the fruit from my other kumquat tree to deal with. Ruben suggested that I try to make a kumquat-ginger marmalade as we both like the orange-ginger variety (St. Dalfour brand) that can be bought in stores.
Calamondin marmalade ready to eat
Photographer’s note: EXIF data intact.