Re: CHAT: Citrons (was: Danny Wier's PIE (was: Vocab #5))

 Roger Mills writes:

>something called the calamondin (decorative in Florida, considered
>inedible-- very sour-- but that mightn't stop some people).
>
In the Philippines this is known as "Kalamansi" and is used primarily for
juicing like lemons. The juice is often made into a drink like lemonade.
If you go to any decent Asian Market you may find the juice already made
into the drink. Interestingly, the local Longs (They sell different types
of merchandise including foods), has both Kalamansi (made by different
companies) and Guyabano drinks (Guyabano is the Soursop). Kalamansi is
also used like lemons, being squeezed over pancit (here in the US lemons
are used), or mixed in with patis (fish sauce) or toyo (soy sauce). It's a
versatile little fruit really, one restaurant has even made a tart with
it.

I in fact plan on growing a Kalamansi here if we ever get our backyard in
shape. Our Filipino neighbors who are caterers might like some :)) (and
i'm sure they think you cant grow them here. I cant wait to see if they
say anything about the gabi (taro) i'm growing :)).

By the way, the citrus fruits are primarily tropical or subtropical trees
and shrubs. Most do well in subtropical or warm temperate climates. Citrus
that need heat to turn sweet do poor in cooler areas, but sour fruits will
do fine just about anywhere they dont regularly freeze to death (lemons
are so ubiquitous here, i've seen them growing near parkinglots).


The name for orange in the Philippines is dalandan. There is also the
dayap which looks like a lime but has the flesh of a lemon. It's probably
intermediary between the too. Lemons not being native are called by their
Spanish name: limón.



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