Due to quarantine/locked-down caused by NCOV19 situation I do not have the freedom to roamed around and captured the city scaped picturesquely. So what I will be posting for now and the following days will be from the confinement of my humbled surroundings 😊😉😌
After breakfast saw Mamita harvesting some Calamsi fruit from our backyard. . .
The scientific name for calamansi is Citrofortunella microcarpa. Belonging to the Rutaceae family, calamansi is also commonly called kalamondin, kalamansi, Philippine lemon, and calamondin orange.
In Filipino cuisines, the juice is used to marinate and season fish, fowl, and pork. It is also used as an ingredient in dishes like sinigang (a sour meat or seafood broth) and kinilaw (raw fish marinated in vinegar and/or citrus juices). It is very commonly used as a condiment in dishes like pancit or lugaw or in the basic sawsawan (dip) of calamansi juice and soy sauce/fish sauce used for fish, spring rolls, dumplings, and various savory dishes. It is also used in various beverages, notably calamansi juice, a Filipino drink similar to lemonade.
Calamansi, also known as calamondin or Philippine lime, is an economically important citrus hybrid predominantly cultivated in the Philippines.
It is native to the Philippines and surrounding areas in southern China, Taiwan, Borneo, and Sulawesi.
Calamansi is ubiquitous in traditional Filipino cuisine.
- https://en.wikipedia.org/wiki/Calamansi
.gif)
