Calamondin or Calamansi (Kapampangan: Kalamunding, scientific name: × Citrofortunella microcarpa) is a fruit tree in the family Rutaceae and a member of citrofortunella that was developed in and is very popular throughout Southeast Asia, especially the Philippines, where it is most commonly used for cooking. In the west it is variously known as acid orange, calamondin orange, or Panama orange. It is a shrub or small tree growing to 3-6 m, and bears small citrus fruit used to flavour foods and drinks. Although sometimes described as a native of the Philippines or other areas of Southea
st Asia, the tree is in fact the result of a hybrid between species in the genera Citrofortunella and unknown in the wild. Hybrids between Citrus subspecies have been cultivated for so long that the origins of most are obscure. It is generally held that most species in cultivation are ancient apomictic hybrids and selected cultivars of these hybrids, including crosses with other genera such as Fortunella and Poncirus. The calamansî is usually described as a cross between Citrus reticula
ta (Tangerine or Mandarin orange) and Fortunella margarita (Kumquat).[1]
The fruit of the calamondin resembles a small, round lime, usually 25-35mm in diameter, but sometimes up to 45mm. It has the odor of a tangerine with a very thin green or orange colored peel. Despite its appearance and aroma, the taste of the fruit itself is quite sour, though the peel is sweet. Putting the whole fruit into the mouth often leads to surprise from first-time tasters at the combination of sweet and sour. The fruit can be frozen whole and used as ice cubes in beverages like tea or ginger ale. The juice extracted by crushing the whole fruit makes a flavorful drink similar to lemonade, and a liqueur can also be
made from the whole fruits, in combination with vodka and sugar. In Asia the juice is used to season fish, fowl, and pork. Kalamansî is commonly used as a condiment for dishes such as pancit bihon. Calamondin marmalade can be made in the same way as orange marmalade. Like other citrus fruits, the calamansi is high in vitamin C.[2]
Calamansi or calamondin (Citrfortunella microcarpa) is a fruit tree native to the Philippines. It is the most commonly grown backyard tree among the citrus species. It can thrive in a wide variety of environmental conditions.
It is a small tree with a height ranging from 2 meters to 7 ½ meters at maturity. Its broad egg-shaped leaves are dark green in the upper surface and pale green underneath. The fruit is round, about 2 cm to 4.5 cm in diameter, and greenish - yellow in color.
Like its relatives, such as the mandarin, pomelo and sweet orange, the calamansi is rich in phosphorous, calcium, iron and Vitamin C or ascorbic acid. It is the most popular and most commonly used citrus fruit in the country. Its juice is nutritious and traditionally made into a fruit drink that helps prevent respiratory diseases. It also helps strengthen the bones and stimulate growth especially among growing children. It can be used as a flavoring ingredient in desserts, e.g. leche flan, or as an additive in various food preparations, such as fish steak. Its pulp is used as a major ingredient in beverages, syrups, concentrates, and purees. The peel is made into jams, candies, and marmalade. With its alkalinizing effect, on the body calamansi helps circulate blood evenly and facilitates normal digestion.
Filipinos can have a year-round supply of this versatile citrus fruits by growing the plant right in their front yards or backyards or even in big boxes.
SOIL AND CLIMATIC REQUIREMENTS
It is easy to cultivate calamansi. This plant grows well in cool and elevated areas and in sandy soils rich in organic matter. Waterlogged areas are not suitable for cultivation because calamansi plants cannot tolerate too much moisture.
PROPAGATION
Calamansi can be propagated by seeds, still, it is much better to grow this citrus crop using its vegetative parts. It is best to buy planting materials from reliable sources, particularly from the Bureau of Plant Industry (BPI), or government agency under the Department of Agriculture.
PLANTING
Establish the planting materials at the start of the rainy season. Dig a hole, at least 40 cm wide and 40 cm deep. Set the seedling into the hole and put back the dug soil mixed with compost. Water the plant daily, at least every morning.
SPACING
The usual distance for planting calamansi is five meters between plants.
FERTILIZATION
To produce big, luscious fruits, it is recommended to fertilize the plants regularly. Do this every four (4) months but on the second year, increase the amount of fertilizer to 200g or 300g. Use the same kind of fertilizer per tree every four months thereafter.
The tree bears fruit on the fourth year, it is best to apply complete fertilizer, At eight (8) to ten (10) years old, apply more fertilizers to the trees, from two to three kg per tree, three times a year. First, during the rainy season before the flowering stage; next, two months after flowering, and last, after harvesting.
To properly apply the fertilizer, mix it with the soil. It is also good to cover the soil around each tree with dry leaves to conserve moisture. Weed from time to time.
PESTS AND THEIR CONTROL
To keep the trees healthy and allow them to attain maximum yield, it is always best to protect them from pests and diseases. Pests in calamansi are easy to spot. Zigzag marks, savoyed cuts, and rugged edges on the bark indicate that the tree is infested with citrus bark borers. These are light brown or bluish-black beetles that lay their eggs in the cuts and cavities of the calamansi bark. When the eggs hatch, the larvae feed on the bark and leaves.
Other harmful pests of the calamansi are the Purple Scale and Glover’s Scale. These pests suck the tree’s sap until its leaves and fruits wither and fall, and the tree finally dies.
DISEASES AND THEIR CONTROL
Aside from pests, the calamansi is also prone to diseases, such as gummosis, citrus canker, and citrus scab. Gummosis is caused by either a lack of, or an excess of fertilizer, or damage from insect pests or machinery. The disease is marked by a dark sticky substance or gum oozing out of the infected branches and trunk. As the disease worsens, gum secretion increases. Citrus canker affects the leaves, twigs, branches and the fruits. To control the canker, spray the trees with fungicide solutions when the trees area at dormant stage. Consult the dealers of fungicides for proper application of the chemicals.
Citrus scab is a disease caused by a fungus. It starts as a small pale-orange, somewhat circular, elevated spot on the leaf. A severely infected leaf becomes so distorted, crinkled and stunted that whatever remains has very little semblance to a normal leaf.
HARVESTING
Calamansi trees will start to bear fruit one or two years after planting. To harvest, pick the fruits from the branch, either by hand or by using a pair of scissors. Take extra care to prevent damage to the branches or to the leaves. To keep the fruit fresh, leave a portion of the stem attached to the fruit and avoid injury to the skin when harvesting.
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