On Thu, 17 Jul 2014 10:17:01 -0400, Travis McGee >
wrote:

> 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.

Similar to Cuban mojo?
>
> 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.

The calamansi I've seen haven't been that small. What I saw was more
the size of a mandarin orange. Glad you mentioned them, hopefully
they are in the Asian market now - I've been thinking they'd make a
great marmalade.

--
All you need is love. But a little chocolate now and then doesn't hurt.