Calamansi, a tiny citrus fruit from Southeast Asia, packs a bold, tart punch — somewhere between lime and tangerine.
Also sometimes called calamondin or Philippine lime, its bright, refreshing acidity is showing up on restaurant menus in the United States in vinaigrettes, marinades, and even cocktails, adding complexity and global flair.
According to market research firm Datassential, calamansi is now found on 0.5% of U.S. restaurant menus, a 50% increase over the past four years. Awareness is highest among Asian consumers.
Click through the slideshow above to learn more about calamansi and discover how one restaurant in New York City is incorporating it into its menu.
