@ai6yr

I cant believe you asked because I was just reading about this a few days ago.

---Because calamondins have a sweet, tender skin and a very tart, sour pulp, blending the entire fruit (peel and all, remove all the seeds) creates a vibrant, flavorful puree perfect for adding moisture and zing to baked goods.

Calamondin-Walnut Quick Bread

• Method: Wash, slice, and de-seed enough fruits to make 1 cup of whole calamondin puree.
• Batter: Mix the puree directly with 1 ½ cups sugar, 3 tbsp oil, 2 eggs, ½ cup milk, and a pinch of salt. Fold in 2 ½ cups flour, 3 ½ tsp baking powder, and a generous warm spice blend (like cloves, cinnamon, and ginger) along with toasted walnuts and raisins.
• Bake: Pour into a greased 9x5 loaf pan and bake at 350°F (175°C) for about 1 hour and 15 minutes.

Vintage "Florida" Bundt Cake

• Batter: Combine 1 package of standard white or yellow cake mix with one 3-oz package of lemon or orange gelatin (Jell-O). Whisk in ¾ cup vegetable oil, ⅓ cup milk, 4 eggs, and ½ cup of fine whole calamondin puree.
• Bake & Glaze: Bake in a greased Bundt pan at 350°F (175°C) for 45–50 minutes. While it's still warm, poke holes in the cake and pour over a vibrant glaze made from 2 cups powdered sugar, 4 tbsp melted butter, and an extra ¼ cup of calamondin puree.

Pro-Tips for Success

• Pulse, Don't Liquefy: Unless a recipe explicitly tells you to liquefy it, leave your puree slightly textured with microscopic "flecks" of orange rind. Over-blending can break down the pith too much, which increases the bitterness of the batter.

• Do Not Peel: The magic of the calamondin is in the skin! The pulp contains the sour juice, but the peel holds the sweet essential oils that give the fruit its signature tangerine-like aroma.

• Balance the Acid: Because whole calamondin puree is highly acidic, recipes built from scratch usually require a touch of baking soda (to neutralize the acid and help it rise) or a robust amount of sugar to balance the tartness.

@ai6yr I would attempt some type of exciting chutney

@ai6yr you can make preserves and can them

@ai6yr

Can't you just freeze them whole? I've seen done with kumquats.

@ai6yr if they’re reasonably juiceable or aren’t bitter when pulverized in a food processor or blender, I will note that the sour can be dealt with by adding small amounts of baking soda. Especially useful if you’re going to use the liquid in, say, pastry cream (by itself or to make frosting) or other confectionery.

@ai6yr

When a problem comes along, you must jam it
Before the scone sets out too long, you must jam it
When something's going wrong, you must jam it

Jam it jam it good.

I like sour to be honest but a marmalade is a good use depending on how much you have. I have had it before and its good

https://www.youtube.com/watch?v=1iXn_lO6ALU