Calamansi
Sweet and Sour Goodness
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Calamansi, scientifically known as Citrus × microcarpa, is a small, round citrus fruit native to the Philippines and widely used in Filipino cuisine. Its exceptional flavor—combining the sourness of lime with a hint of sweetness—makes it a delicious ingredient in multiple dishes and drinks.

Marinade
Calamansi juice is commonly added in marinades for meats and seafood, softening and hinting them with fresh flavor. Recipes for bistek (sliced beef with soy sauce, calamansi, and sauteed onions), roasted chicken, or kinilaw are some of the most notable Filipino favorites.

Sawsawan
In dips, or commonly known as sawsawan, Calamansi is combined with either soy sauce or fish sauce, for that perfect match on some fried or grilled dishes. In merienda or snack, when Filipinos enjoy their siomai or dumplings, the perfect sawsawan is calamansi, soy sauce and chili paste.

Squeezed
Calamansi is also an add-on for noodles like pancit bihon, where it is squeezed on it to achieve a contradicting taste of enough sourness on the recipe. Sometimes it is squeezed on grilled seafoods to lessen the fishy taste.

Juice
Of course, not to forget, since it is always warm in the Philippines, Calamansi is the refreshing drink of choice (freshly squeezed, with cold water and a bit of honey or sugar), Calamansi juice. But if you are feeling a bit under the water, you can prepare a warm Calamansi juice to increase your Vitamin C in-take and clear up your throat, just combine calamansi extract, hot water and optional honey.

Sawsawan
In dips, or commonly known as sawsawan, Calamansi is combined with either soy sauce or fish sauce, for that perfect match on some fried or grilled dishes. In merienda or snack, when Filipinos enjoy their siomai or dumplings, the perfect sawsawan is calamansi, soy sauce and chili paste.

Baked Goodies
Calamansi is also very much used in the Philippine baking industry. It's fresh taste elevates the citrusy taste of cupcakes, muffins or breads for that matter.

Calamansi and FIlipinos
With this huge contribution of Calamansi of the Filipino food culture, Guapito Beer believes that having this fresh tasting citrus fruit on its beer, elevates its position in the global scene as a Filipino beer brand in Europe. Offering a fresh after taste in every sip. ( And of course in recipes for grill, stew or baked, to match the enjoyable experience.)
Beyond the Philippines
Calamansi is mainly exported by countries in Southeast Asia, where it grows well in the tropical climate. The Philippines is the largest producer and exporter, sending fresh calamansi, juices, concentrates, and processed products like jams and syrups to countries like the U.S., Canada, the Middle East, and other parts of Asia. Malaysia, Vietnam, Thailand, and Indonesia also export calamansi, usually as fresh fruit or in processed forms like juice. Other countries, like India, Sri Lanka, and China, are starting to grow and export it on a smaller scale. Calamansi is popular in international markets because of the growing interest in Asian food and tropical flavors. Since fresh calamansi spoils quickly, it’s often exported as frozen juice or concentrate, making it easier to ship to places with large Southeast Asian communities, such as the U.S., Canada, and Australia.