I am swimming in calamondins. (small, citrus fruit, extremely sour). Thoughts on usage? (have thrown them in my tea before. I guess in Hawaii used a lot to squeeze over papayas. PITA to remove the peel to candy it... anyway). #recipes #food #calamondins #citrus
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Calamondincello
Slices in drinking water (like lemon)
Half them and throw into your hot bath like Yuzu
Calamondin margarita (or NA version)
@mangotable What, do I look like a capybara to you?! 🤪
Cut an onion in quarters. Put it plus a handful of the calamodins in a whole chicken, plus herbs of your choice. Salt and pepper the outside of the chicken, and let it sit for an hour or so before you roast it in the oven. I usually do 375° for about 1.25 hours. I start it with the breast side down, and turn it over after the first hour
I love calamonsi! I wish I lived close enough to take some of them off your hands!
@ai6yr marmalade? we have made orange marmalade easily enough
@ai6yr I freeze them and use them as ice cubes in drinks. Or I juice them in a lime press when a recipe calls for lime juice. You can also throw them in a blender and then sieve out the bits, freeze the juice.
@ai6yr Maybe treat them like lemons and make preserved lemons and limoncello? I've never been able to make a limoncello that I like, but preserved lemons are fantastic. I do a fennel salad with preserved lemons, olives, and olive oil, and it's the best thing.
@ai6yr
Make pickles. Easy and so good.
No peeling.
Wash well and dry.
Remove seeds. Season.
Calamondin/Calamansi Pickle
YouTube
@EugestShirley Oooh, that's an easy recipe!
@ai6yr Flank steak marinated in citrus and onions ala carne asada and grilled outdoors before it gets too cold.
@ai6yr As you have lots I'd try salting some in a litre jar. Lemons are superb this way, though mine take over 12 months. The longer the better. We do a really good chicken dish with them. Cut from blossom end nearly right through then again from the same end as if you were going to quarter them - but leave the four quarters attached at the other end. Put a tablespoon of sea salt in each and pack them in the jar. Perhaps a few cut right through to fill the jar. You can't use too much salt 1/2
@ai6yr 2/2 The salt will draw juice out and almost fill the jar. Wait a week or so then top up with juice you've squeezed from some fresh ones. Don't use a metal lid on the jar - it will rust badly. I use a glass topped kilner jar. Every week or so turn it upside down and leave it upturned until you turn it again in another week or so. (So you need a good seal). The fruits will gradually get darker and the liquid gelatinous. Here's a photo of some lemons done this way around 14 months ago.
@Jeffrey Aha, noted on the metal on the lid!!!
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.
AND ..... I found it.
This is based off the Mediterranean Whole ORANGE cake recipe, so Im fairly sure this would work with whole oranges too. And also, boiling the whole oranges might be more important than boiling the yummy skins of the calamondin.
Whole-Calamondin Cake Base
If you want to bake a cake using this method, here is the standard structural ratio used by bakers:
• 200g Calamondins (about 1.5 to 2 cups of whole fruit)
• 200g Almond flour (or ground almonds)
• 200g Sugar
• 1 tsp Baking powder
• 4 Large eggs
👩🍳 Step-by-Step Method
1. Boil the fruit: Place the whole calamondins in a pot of water. Bring to a boil and simmer for 20–30 minutes until they are completely soft. This softens the rind and removes any harsh bitterness.
2. De-seed: Let them cool, cut them in half, and carefully remove all the seeds (calamondins are notoriously seedy, and blending the seeds will make your cake incredibly bitter).
3. Puree: Throw the softened, de-seeded fruit (skins and flesh) into a food processor or blender and blend until completely smooth.
4. Mix and Bake: Whisk your eggs and sugar until pale, fold in the calamondin puree, and then stir in your almond flour and baking powder. Bake at 350°F (175°C) for 40–45 minutes.
⚠️ Critical Tips for Success
• Do not skip boiling: Calamondin skins are edible and sweet, but boiling them tempers the intense essential oils in the rind so they don't overpower the bake.
• Watch the liquid content: If your blended puree looks incredibly watery, strain out a tablespoon or two of the excess juice before mixing it into your dry ingredients to keep the cake from turning out gummy.
@LaNaehForaday @ai6yr "Calamondins"? Okay, now you people are just inventing imaginary foods to troll us, aren't you?
You may be surprised to know they cost about $20 per pound. 🙃
@LaNaehForaday @ai6yr Uh-huh. I hear unobtainium is pricey, too.
@LaNaehForaday @msbellows I just have a small one in a very large pot, but it overproduces significantly from my usage, lol.
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@LaNaehForaday Oooh, THANKS!!!
@ai6yr I would attempt some type of exciting chutney
@seedlingsong Oooh, chutney!
@ai6yr you can make preserves and can them
Can't you just freeze them whole? I've seen done with kumquats.
@michael_w_busch Yeah, then I will have a freezer full of calamondins I have to figure out what to do with 🤪
@ai6yr Jam or preserve them? Pickle them?
@ai6yr
Ours have never been sour. Tart maybe, but not sour.
Quartered calamondin does very well in cheap Irish whiskey and improves it nicely.
Duck ala calamondin is basically demanded by my in-laws annually.
The zest goes very well in creme brule, using the juice to melt the sugar for the top brule.
Calamondin & ginger cardamom cookies.
Rhubarb & calamondin crisp.
Or just thin sliced on fish then high broiler.