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Calamansi Fruit


Introduction of Calamansi Fruit


            Scientific name - Citrofortunella microcarpa


Calamansi scientifically known as Calamondin Citrofortunella microcarpa belongs to the Rutaceae family. Calamansi is a popular citrofotunella; this means it is an intergenetic hybrid between the genes of a citrus and Kumquat. Calamaansi is known by various names throughout the globe the most popular ones being calamonding, calamondin orange, calamansi, calamandarin, golden lime, kalamunding, kalamansi, Philippine lime, Panama orange, Chinese orange, musk orange and acid orange. Calamansi is widely cultivated in different parts of the world such as Philippines, Malaysia, Indonesia and Southern China. This fruit is available throughout the year in Philippines and is mostly found in its unripen green state. This is more of an oranamental tree than fruit bearing tree despite the fact that its fruits are edible. Calamansi has a distinct charecteristics of a wing-like appendages on the leaf stalks and white or purplish flowers. With attractive colors making it an eye pleasing ornamental plant the fruit of the calamansi is none the less, shaped similar to small round lime sizing upto 25-35 mm in diameter. The pulp of the fruit is orange in color and has a very thin orange peel when it ripens. Each fruit bears 8 to 12 seeds each.


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Nutritional Value of Calamansi Fruit


Calories 37
Carbohydrate 89%
Fat .1 gm
Protein .8 gm
Calcium 40 mg
Riboflavin trace
Niacin .1 mg
Iron 6 mg
Phosphorus 22 mg
Potassium 37mg
Vitamin A 12%
Vitamin C 27 mg
Thiamine .04 mg


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Uses of Calamansi Fruit


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Calamansi is bountiful with goodness of appeal, nutrients and taste. This tangy sour fruit rich in critric acid is often a key ingredient in preparing ice cream, sorbets, jello, juice, soft drinks, nectar, jelly, gummy candies, sauces, vinaigrettes, fruit preserves and yogurt.
Squeezing Calamansi juice in iced tea, sea food and meats imparts a refreshing flavor. Adding calamansi juice with cranberries is a recipe to a juicy tart sauce. Calamansi becomes the key ingredient of fruit sweet pickles, or marmalade. The Hawaiians like their calamansi made into a marmalade with papaya in it. The Malaysians like their Calamansi made into a coarsely grounded chutney. The Philippines extract the juice and sell it commercially after it has been pasteurized.
Not many are aware of the fact that calamansi juice is often used as a replacement lime or lemon juice to make gelatin for preparing salads or desserts, custard pies, or chiffon pies.
Calamansi is fruit that is not only wins the eye of an onlooker but also brings a burst of flavors to satiate the hunger of a food enthusiast.


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Health Benefits of Calamansi Fruit


Calamansi is a fruit that is more than meets the eye. This ornamental fruit holds within many benefits. An ideal remedy for dry cough and cold is a glass of warm water with lime juice and a teaspoonful of honey. The pectin content found in the pulp of the fruit is known to work wonders in lowering blood cholesterol.
Citric fruits are known to be rich in Vitamin C, this nutrient prevents decay and loosening of the teeth, dental caries, toothache, bleeding of the gums and fragility of bones. Peptic ulcers can be relieved by the alkaline reaction caused by the citric acid in the system. Key to weight loss is one of the most popularly adopted beauty elixir Fresh juice' of a lime mixed in a glassful of water and sweetened with honey should be taken every morning on empty stomach in case of obesity. Another beauty hack that can be derived out of this fruit is gently rubbing the peels of the lemon on dry skin for a healthy blemish free skin.


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Methods of propagation


Propagation method adopted by this plant is by sheer asexual means. Various methods of planting are executed in order to grow the trees out of these seeds. These trees are slow initially and methods like stem cutting, budding grafting, air layering and marcotting aid the growth of these plants. For large scale production, shield and chip budding, cleft or wedge grafting, and rooting of stem cuttings under continuous mist or in non-mist propagation chamber have been practiced.


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Culture


Calamansi are grown from cutting of the fruit during the rooting period. Calamansi flowers are very fertile and they do not need any sort of cross pollination. They require attention and maintainance for it to grow in a healthy habitat. Growing at the rate of 1ft per year calamansi bears abundant crop at the age of two years. Calamondins are harvested by clipping the stems as they become fully colored throughout the year. In the Philippines the peak season is mid-August through October.


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Fertilization


As mentioned earlier this crop is grown round the year in philipines, the plantation workers have established a complete commercial fertilizer consisting of two components that is nitrogen and potassium to the ratio of 1:1 aiding the best growth of the crop. This fertilizer is applied on two occasions, one during the onset of the rainy season and the other round of application is right before the end of rains. They thrive best in moist weather as they require adequate moisture to yield quality fruits. The absence of such weather conditions will often lead to mesophyll collapse. Thus ruining the crops


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