Monday, June 17, 2013

Candied Golden Limes ~ What to do with Calamansi?


So it might be that lately I am a little, just a teeny, tiny bit, obsessed with calamondins which are also known as calamansi. A lot of it has to do with the fact that they are a relatively unknown local fruit. Truly, I feel like the fruit version of a modern day orchid hunter when I rediscover some hitherto unknown or fallen out of favour produce. Some of you might remember me getting a wee bit crazy over rumberries, and then again with purslane?

I have had my eye on this fruit for a couple of years and have been wanting to blog about it for the longest while. 


Rather surprisingly, I did not find this in a some remote country district but in a suburb of the capital city where it was being grown as an ornamental by an elderly, Chinese, gentleman. The small tree is quite beautiful when laden down with orange fruit which are about the size of limes. They have an intense, fragrant smell-like Portugals (tangerines) but don't be fooled by the heady aroma. Bite into one and you will be in for a screwed up, sour faced surprise........ugh they are so very sour! Yet, if you know what to do with them, they can be utterly delightful.



Camalodins or calamansi are also known as Chinese oranges or golden limes. The fruit starts off green, then turns yellow and finally orange. It can be used when green since it is just as sour green as it is in its orange state. The fruit is thought to have originated in China and is most likely the result of a cross between a kumquat and a mandarin. It is grown here mainly as an ornamental but not much is done with the fruit outside of using it to season fish. It is quite popular in the Phillipines where it is used commercially in juices and marmalade. 

Now can we talk about breakfast? More importantly, can we discuss how these darling, candied limes have turned my boring, healthy, yoghurt and oatmeal breakfasts into desserts? 

Yum, I love the idea of dessert for breakfast, don't you? 


Candied Calamansi 

Ingredients
1 lb calamansi
1 cup granulated sugar
3/4 cup water
1/2 cup granulated sugar, for sprinkling

Method
Lay some waxed or parchment paper on a cookie sheet. Sprinkle about 1/2 cup granulated sugar on the paper. 


Slice calamansi into thin rounds and remove the seeds. Combine sugar and water and bring to a boil. Reduce the heat to a simmer and stir a few minutes until the sugar is completely dissolved and syrupy. 


Add the calamansi slices and cook until they are translucent. Drain the rinds and lay on the sugared, parchment paper to dry. Let dry overnight or a couple of days. Store in an airtight container.



WARNING: Usually I end a recipe with a cook's tip. This time around I think it more appropriate to end with a warning.  I strongly advise that you do not under for any reason dip these in chocolate! Trust me on this. I am not to be held responsible if you ignore this warning and end up consuming a pound of chocolate covered calamansi in one sitting. Yeah, it.....uhmmmm......has been known to happen.....just saying.



22 comments:

  1. What fun! It's new to me too. Love that you candied them.

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  2. Yum. They look irresistible.

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  3. What a great idea for calamansi! I see them a lot in Asia but not so much here in Australia :)

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  4. I love calamansi. They make great, fresh juice or caipirinha. They look beautifully candied and if dipped in chocolate, I do believe they will disappear in one single sit as you said.

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  5. Wow! New to me.. Thanks for sharing... I'm a new blogger... Do visit my blog.. http://kitchenserenity.blogspot.in/

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  6. Never heard of these before but they look delicious!

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  7. I can see why you're obsessed...these are gems! Love what you did with them, too!

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  8. what cute little fruits! thanks for the informative post. :)

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  9. I remember seeing lots of calamansi plants growing when I was living in Singapore. We planted these mostly as ornament plants mostly for its auspicious colour. Didn't know that we can consume these fruits. Ops!

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  10. I've never come across these but with what you have written I am intrigued. I love the way you have candied them and of course, dessert for breakfast, anytime! Especially if it looks like that:-)

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  11. I've always wanted to make these but have never taken the time. You've removed the mystery and I'm going to do it. finally.

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  12. Love that you "candied" the calamansi. It's a very common use in South East Asia instead of usual limes or lemons :)

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  13. YUM!!!! pretty sure these would make a good marmalade!!
    HAPPY SUNDAY!

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    1. Yes they do make a fabulous marmalade and curd

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  14. I hear about calamansi often but I never had a chance to taste it yet... :( I'd be so happy when I find it in a supermarket one day. And candied calamansi sounds like a great treat!

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  15. i didn't know about these limes. how interesting and thanks for sharing how you use them!

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  16. what a great idea. We have a kumquat tree in our backyard and this would be a great idea to use with them Very similar to yours

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  17. love the warning! :) sounds like covering in chocolate would be the BEST idea

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  18. These have been on my mind. Do you believe me? I've been reading up on kumquats and have come across Calmansi severally. As a citrus lover, I wonder what they taste like. I love what you've done - pretty, fruity, and definitely the right notes to kick of a good morning.

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    1. They are very sour like limes but once candied they tasted like oranges with hints of tangerine.

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  19. After many years of searching, I finally found a calimansi tree a couple years ago and planted it in the yard (AZ has really strict plant import laws--no mail order). I typically just squeeze it on pancit or make calimansi juice, but this looks AMAZING. Must try as soon as my fruits ripen this year!!

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