Did you know that calamansi is originally from southern China and not from the Philippines? It grows well in Southeast Asia and is a popular fruit in cooking and as the base for a healthy drink.
In the Philippines, calamansi is called “golden lime” or “lemonsito.” It is a cross between the Citrus and Fortunella genera. That is why the skin is sweet like a kumquat and the juice sour like a lime.
There is information out there about the many health benefits of a calamansi that it makes me want to plant an orchard! Unfortunately, I have only one tree that produced some fruit that will last me for less than a week.
One claim is that drinking freshly squeezed calamansi juice in the morning on an empty stomach helps eliminate toxins in the body. But it doesn’t end there. Another website claims calamansi helps folks with constipation, aids in digestion, maintains kidney health, lowers blood cholesterol, strengthens the immune system and balances acidity levels and increases collagen in the body.
The Vitamin C, Vitamin B, riboflavin, niacin, calcium, iron and phosphorous, just to name a few, found in calamansi aid in a speedy recovery from viral and bacterial infection. There also is a claim that it is good for respiratory illnesses such as bronchitis and asthma. Calamansi is said to also prevent tooth decay and gingivitis, bleeding gums and remove plaque and stains from the teeth. There are even claims it prevents loose teeth.
One website says drinking calamansi juice helps reduce obesity as well as having a low glycemic index, thereby slowing the digestion of carbohydrates. But wait, there’s more. Calamansi is supposed to bleach the skin, is a body cleanser, eliminates body odor, lightens dark areas of the body such as the armpits and elbows, and lightens freckles. Have dandruff? Rub halved calamansi directly on the scalp to get rid of it as well as itchiness and dryness. In addition, there are claims it increases hair volume.
Believe it not, there are claims that when rubbed on clothing, especially whites, it also removes stains.
With all these alleged benefits, we could grow calamansi and make it an industry for our island as it loves our climate. However, I am more concerned about eating calamansi, and because the skin is not bitter, calamansi makes great marmalade.
Calamansi
Marmalade
4 cups thinly sliced, seeded calamansi (about 1 1/2 quarts)
3 cups water (or if you have less calamansi, figure 3/4 cup water for each 1 cup of fruit)
4 cups sugar (1 cup sugar for each cup of fruit)
Wash the calamansi very well because you will be using the peels. Remove the stem ends and squeeze the juice through a strainer to remove all seeds. Seeds make the marmalade bitter.
Slice some of the skins thinly. Put the calamansi juice, water and sliced skins in a pot and bring to a boil. Simmer for 20 minutes. Let cool to room temperature and place in the refrigerator overnight to extract the pectin. Take the cold calamansi out of the refrigerator and add sugar. Boil the mixture over medium-high heat until it reaches 220 degrees. If you don’t have a thermometer, boil for 20 minutes. Skim the scum on top and put in sterilized jars. Set on the kitchen counter until it settles.
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If you enjoy key lime pie, like my friend Jane Stevenson, you could make this pie with calamansi juice instead.
Calamansi Pie
Makes: One pie
Serves: 8
Pate Brisee
or Sweet French Pie Pastry
Makes: 1 crust
In a food processor, add and pulse till mixed well:
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon sugar
Add:
1 stick unsalted butter, chilled and cut into small pieces
Process until dough resembles coarse meal, about 8-10 seconds. While machine is running, add in a slow, steady stream, 2-4 tablespoons of ice water. The dough should hold together and not be wet or sticky.
Flatten into disk, wrap into plastic wrap, refrigerate at least 30 minutes.
Preheat oven to 375 degrees. Grease 9-by-1 1/2 inch quiche or pie pan. Place on a baking sheet. Set aside. On lightly floured surface, roll dough to an 1/8-inch thickness. Cut into 10 1/2-inch round, fit into ring, pressing up sides.
Refrigerate until firm, about 30 minutes. Trim sides of dough to 1 inch. Line with parchment paper.
Fill with pie weights or dried beans. Bake shell until dry and beginning to brown around the edges, 25-30 minutes. Remove parchment paper and weights.
Continue baking five more minutes. Transfer to wire rack. Let cool completely.
Pie filling
Place in medium saucepan:
1 1/3 cups sugar
1/4 cup cornstarch
1/4 cup flour
1/4 teaspoon salt
Whisk with:
1 3/4 cups water
Bring to boil over high heat, whisking constantly. Cook until thickened, about three minutes.
Add:
3/4 cup fresh, strained calamansi juice
1/2 teaspoon fresh ginger
Remove from heat, add:
2 egg yolks, beaten
Return to heat, cook whisking until there are bubbles in the center, about five minutes. Pour through a medium sieve into a bowl. Let stand 20 minutes, stirring occasionally.
Pour into cooled pie shell. Refrigerate until set, at least two hours or overnight.
Meringue
Stir together in bowl of electric mixer:
1/2 cup sugar
4 egg whites, room temperature
Pinch salt
Set pan over simmering water, cook, whisking constantly until sugar is dissolved.
Move bowl to mixer fitted with whisk attachment. Beat at medium speed until foamy. Add a pinch of cream of tartar.
Beat at high speed until glossy peaks form, about three minutes.
Add:
1/2 teaspoon vanilla extract
Mix for few minutes, heap meringue on top of chilled pie. Broil or use kitchen torch to brown meringue.
Foodie bites
• Don’t forget the Ka‘u Coffee Festival is this weekend. The Ka‘u Coffee Festival Recipe Contest is Saturday. Hope you entered your favorite Ka‘u coffee recipe.
Email me at audreywilson
808@gmail.com.
