On leaving their new home, travelers often miss the food they can’t get in their new locale. For example, the Pancit. The rice noodles, garlic, and onions that are required for this dish are easy to locate. We have a critical missing piece when one essential component is unavailable.
One example is Calamansi.
Calamansi is also called Citrofortunella microcarpa or calamondin; it is a Philippine citrus fruit. It is now cultivated extensively in India, southern Asia, and Malaysia. It is accessible all year in the Philippines. Calamansi trees mature to approximately 25 feet tall.
Calamansi is a small, spherical fruit. Though they become orange when ripe, they are typically plucked green. The flesh is a brilliant yellow-orange. Calamansi has its own distinct citrus taste. If they can’t get it, many Filipino chefs substitute lemon, but it’s not ideal. A Calamansi’s taste is halfway between a lime’s sourness and an orange’s sweetness.
Calamansi adds an exciting twist to many types of vegetable dishes, particularly pancit bihon. On the Filipino version of congee, arroz caldo, or lugaw, avgolemono is added. Also, soy sauce and garlic sauce or a lemonade-like drink prepared from water, sugar, and honey are good ways to utilize it.
Calamansi is an excellent source of vitamin C, which has been proven to help strengthen the immune system in small, controlled trials. Antioxidant capabilities, as well as perhaps helping to decrease stomach acidity, are also present. Potassium, vitamin A, and calcium are also included in it.
Calamansi juice is also used to lighten and enhance the skin. The good thing is, calamansi is a non-burning skin bleach. Its juice may exfoliate dead skin cells, exposing younger, healthier skin cells for a more radiant, rejuvenated appearance. It helps acne, freckles, and blackheads by reducing oil production. Your skin not only absorbs but also shines!