Calamansi vs. Calamondin — What's the Difference?
By Fiza Rafique & Maham Liaqat — Updated on April 8, 2024
Calamansi is a small, sour citrus fruit used primarily in Filipino cuisine, while calamondin is a similar citrus used in various culinary and ornamental applications.
Difference Between Calamansi and Calamondin
Table of Contents
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Key Differences
Calamansi, also known as Philippine lime, is a staple in Filipino kitchens, used for its tart, refreshing juice in beverages, marinades, and sauces. Its small, round fruits turn from green to orange-yellow as they ripen, offering a sour taste that is both unique and versatile in culinary applications. Calamondin, on the other hand, is often used interchangeably with calamansi but it has its distinct uses, particularly in Malaysian and Indonesian cuisines, as well as being a decorative plant in gardens and homes.
While both fruits are similar in size and appearance, with their green to yellow-orange color transition, calamansi tends to have a slightly sweeter edge when fully ripe, compared to the more consistently sour calamondin. This subtle difference in flavor profile affects their use in recipes and beverages, with calamansi being preferred for its sweet-tart balance, whereas calamondin is valued for its strong, sour punch.
Cultivation practices for calamansi and calamondin also share similarities, as both thrive in tropical and subtropical climates, yet they differ in their cold tolerance, with calamondin being somewhat more cold-resistant. This resilience makes calamondin a popular choice for outdoor planting in areas that experience cooler temperatures, whereas calamansi is more often grown in controlled environments or warmer regions.
In terms of nutritional content, both calamansi and calamondin are rich in Vitamin C and other antioxidants, making them not only flavorful additions to food and drink but also beneficial for health. However, the exact nutritional profile can vary slightly between the two, reflecting their differences in taste and acidity.
Despite their differences, calamansi and calamondin are both integral to the culinary traditions of Southeast Asia, celebrated for their ability to add depth and zest to dishes. Whether used in raw or cooked form, their juices, zests, and even leaves enhance the flavor profiles of both sweet and savory recipes, showcasing the diversity of citrus fruits in global cuisine.
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Comparison Chart
Origin
Philippines
Thought to originate from China
Taste
Sour with a sweet undertone
Consistently sour
Culinary Uses
Beverages, marinades, sauces
Culinary, ornamental, traditional remedies
Color Transition
Green to orange-yellow
Green to yellow-orange
Cold Tolerance
Less cold-tolerant
More cold-tolerant
Nutritional Value
High in Vitamin C, antioxidants
High in Vitamin C, antioxidants, slightly different nutritional profile
Compare with Definitions
Calamansi
A sour citrus fruit used in Filipino cuisine.
Calamansi juice is a popular ingredient in Filipino adobo.
Calamondin
A sour citrus used in culinary and as an ornamental plant.
Calamondin trees are often grown for their decorative appeal.
Calamansi
Offers a sweet-tart flavor profile.
Calamansi is used in drinks for its refreshing taste.
Calamondin
Also high in Vitamin C.
Calamondin provides health benefits similar to calamansi.
Calamansi
Small, round, and green turning to orange-yellow.
Ripe calamansi fruits add a vibrant color to dishes.
Calamondin
Similar in size to calamansi but more consistently sour.
Calamondin juice is used in traditional remedies for its sourness.
Calamansi
Grown primarily in tropical climates.
Calamansi trees thrive in the Philippines' warm weather.
Calamondin
Used in Malaysian and Indonesian cuisines.
Calamondin is added to dishes for a burst of citrus flavor.
Calamansi
Rich in Vitamin C.
Drinking calamansi juice is a delicious way to boost vitamin intake.
Calamondin
More cold-tolerant than calamansi.
Calamondin trees can withstand cooler temperatures.
Calamansi
Calamansi (Citrus × microcarpa), also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, and Sulawesi in Indonesia in Southeast Asia, as well as southern China and Taiwan in East Asia.
Calamondin
A small evergreen citrus tree (Citrofortunella ×mitis), widely cultivated as a houseplant for its glossy foliage and ornamental fruits.
Calamansi
Synonym of calamondin
Calamondin
The sour fruit of this plant, resembling a small tangerine and sometimes used as a flavoring or for beverages, sauces, or marmalades.
Calamondin
A small decorative evergreen citrus tree, of the hybrid Citrus × microcarpa (syn. ×Citrofortunella mitis), sometimes cultivated for its fruit.
Calamondin
The fruit of this tree.
Common Curiosities
What is the main culinary use of calamansi?
Calamansi is widely used for its juice in beverages, marinades, and sauces in Filipino cuisine.
Are calamansi and calamondin the same?
While similar, they are distinct species with different uses and flavor profiles.
Can I grow calamansi in a cooler climate?
Calamansi is less cold-tolerant, so it's better suited to warmer climates or indoor cultivation in cooler areas.
Can calamondin be used for cooking?
Yes, calamondin is used in various culinary applications, including traditional remedies and adding sourness to dishes.
How do the nutritional benefits of calamansi and calamondin compare?
Both are high in Vitamin C and antioxidants, though there may be slight variations in their nutritional profiles.
Can I substitute calamondin for calamansi in recipes?
Substitutions can be made, but expect a difference in the sourness and flavor profile of the dish.
Are there any dishes specific to calamondin?
Calamondin is used in traditional remedies and to add sourness in Malaysian and Indonesian cuisines.
Why is calamondin more cold-tolerant than calamansi?
It's likely due to differences in their genetic makeup and origins, with calamondin having adapted to slightly cooler climates.
Which is more sour, calamansi or calamondin?
Calamondin is generally more consistently sour than calamansi.
Is calamondin good for your health?
Yes, like calamansi, calamondin is rich in Vitamin C and antioxidants, offering health benefits.
What makes calamansi unique in Filipino cuisine?
Its sweet-tart balance makes calamansi a versatile and essential ingredient in many Filipino dishes.
Which citrus is better for ornamental planting?
Calamondin, due to its cold tolerance, is often preferred for ornamental planting.
Can I use calamansi leaves in cooking?
Yes, like kaffir lime leaves, calamansi leaves can be used to add flavor to various dishes.
How are calamansi and calamondin used differently?
Calamansi is primarily a culinary ingredient, while calamondin is also valued for its ornamental uses.
Do calamansi and calamondin taste the same?
No, calamansi has a sweet-tart flavor, while calamondin is more consistently sour.
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Written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
Co-written by
Maham Liaqat
