Today’s Harvest (Calamansi, Anyone?)
I took shots of the garden blooms and some of our vegetable plants early this morning and hubby suggested that I harvest our Calamansi. We have two grafted Calamansi trees which I planted many years ago and they haven’t stopped bearing fruit. They are part of our garden landscape.
Here in our country it is simply known as Calamondin or just plain Kalamansi but it’s known elsewhere as Philippine lime. The flowers emit that sweet and tangy scent much like pomelos and oranges when they are in bloom. Kalamansi is one of the most basic necessities in Philippine kitchens. It is used for marinating either fish or meat or sea foods and anything that requires something sour. It is also used as dip, mixed with soy sauce or as juice drinks, hot or cold. I wonder if we could survive in the kitchen without these small, juicy, tangy fruits which are very similar to lime. They are best used fresh.
The fruit also has several medicinal uses. It can be a good treatment to itchy scalp, to heal insect bites, remove freckles, clear up acne and pimples. It is also used as a deodorizer and for stain-removal. It is also a popular home remedy for cough. And if you want your skin to stay smooth and blemish free, you can gently rub it with kalamansi before taking a bath.