Max Height: 3.0–6.0 m
Common Name: Calamondin, Philippine lime or Philippine lemon, Panama orange, Musk orange, Bitter-sweets and Acid orange
Family: Rutaceae Drought Tolerance: Medium
Salinity Tolerance: Medium Sun Tolerance: Medium
Wind Tolerance: High Water Requirement: Medium
PH Level: 5-6 Pest Tolerance: Medium
Disease Tolerance: Medium Growth Rate: Medium
Citrus Microcarpa, also known as Calamansi Citrus, is a unique citrus fruit high in antioxidants and vitamin C. It is a great source of nutrients with a distinctive sweet flavor, making it a popular choice for culinary uses.
Orange fruit is an important agricultural product, used for both the juicy fruit pulp and the aromatic peel. Orange blossoms are used in several different ways, as are the leaves and wood of the tree. Calamansi citrus microcarpa fruits are sour and are often used for preserves or cooking. The calamansi bears a small citrus fruit that is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. Calamansi marmalade can be made in the same way as orange marmalade. Like other citrus fruits, the calamansi is high in vitamin C.
Natasha Janpe –
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