Known as Calamansi in English and Kalamansi in Tagalog, this citrus fruit boasts various names in different regions, such as “Suwa” in Bicol. It is a distinctly Filipino fruit, as the Philippines is the primary producer of Calamansi worldwide. Resembling limes in appearance, Calamansi fruits are noticeably smaller and rounder, transitioning in color from green to yellow as they ripen. The rich, tangy juice extracted from these fruits finds usage in various culinary and medicinal applications.
Filipinos frequently utilize Calamansi as a dipping sauce to enhance various dishes, giving meals a refreshing tanginess that elevates flavors. This fruit also serves as a popular flavoring in candies and pastries, offering a delightful citrus note to these sweet treats. Additionally, Calamansi juice is an excellent alternative to lemonade, providing a uniquely refreshing beverage that many love. Beyond its culinary uses, Calamansi is also recognized for its medicinal properties, especially as a natural remedy for colds and flu, due to its high vitamin C content.
Continuing to explore Calamansi or Suwa reveals its importance in the everyday life of Filipinos. Its abundant growth and versatile utility have made it a cornerstone of many local homes, often seen in backyard gardens and kitchens. From adding zest to pancit (noodles) and lumpia (spring rolls) to serving as a primary ingredient in marinades for barbecue and other grilled dishes, Calamansi’s presence is almost omnipresent in Filipino cuisine.
Besides its culinary versatility, Calamansi, with its high vitamin C content, is also regarded as an integral part of traditional medicine in the Philippines. Many Filipinos rely on its juice as a natural remedy for coughs and colds. Moreover, some even use it topically for skin care, believing it can rejuvenate the skin, lighten blemishes, and treat minor skin irritations. Whether in the kitchen or as part of home remedies, Calamansi, or Suwa, undeniably holds a special place in Filipino culture.
