Calamondin, Filipino citrus

During the winter months I yearn for good citrus. I love the array at local markets, especially in California where such a variety is grown. I like to think that I know about even the fringe citrus – I’ve used kumquats to zest up cold grain salads, bitter oranges for marmalade, and can discern between mandarins and tangerines.

I found myself with a last minute invite to one of San Francisco’s delectable pop-up restaurants, this one hosted by the authentic Mexican bakery La Victoria. The chef du jour was William, of famed street food cart Hapa SF. The menu was put together for one night, using his most recent inspirations and the freshest of ingredients. That included my new favorite citrus fruit, the calamondin.

This small, light orange fruit is thin-skinned, and looks like a small tangerine. It is just a tad bigger than those oblong kumquats.

Also known as Kalamansi, this fruit is grown mostly as an ornamental in North America. After tasting it I think it’s crazy to ignore it as a food. The shrub doesn’t get larger that six feet and it’s something you can grow in most of California and Southern United States.

It’s fun to add to drinks. Squeeze it and freeze it in an ice cube tray for your next batch of ice tea. Or cook with it.

Below are three delicious ways chef William prepared it for us: marinated, as a curd, and zested and squeezed over pasta.

You can buy Calamondin trees locally at Menlo Growers in Gilroy (a family business that stalks every possible citrus under the sun). They’re in season now, so look for them fresh at your closest Asian market.

Have you used it before? How do you prepare it? We’d love to hear your ideas!