A Filipino neighbor gave us a dozen or so home-grown calamansi the other
day. These are a small citrus fruit, about the size of a kumquat. In
fact they are similar in a lot of ways to a kumquat, including sweet
fragrant skin, very sour juice, and a lot of seeds.

I had had calamansi juice in the Philippines lots of times, as an
additive to iced tea and in canned juice drink, but I had never cooked
with them myself. So, I tried making a marinade by processing a few
together with garlic, olive oil, onion, and a few spices, with a bit of
honey as I was worried it might be too tart.

I rubbed down a chunk of pork shoulder with this, and let it sit for 24
hours before roasting. It came out great; tender and smelling something
like oranges, with slight bitterness.

I also have been using them to spritz vegatables; I did this to some
sauteed yellow squash with onions and garlic, and it too was very nice.

The rest I've been squeezing into my iced tea, or just to make my own
calamansi drink with just water and sweetener. Both are good. I hope to
get more of these from my neighbor, and make other things with them,
such as ice cream and marmalade. I think they'd be very good preserved
whole in sugar syrup, again, like kumquats.