Calamansi (Citrus × microcarpa)

Citrus × microcarpa, commonly known as calamansi or calamondin, is a small tropical citrus tree in the Rutaceae family. Believed to be a hybrid between Citrus reticulata (mandarin) and Citrus micrantha, it is widely cultivated in Southeast Asia for its small, round, acidic fruits, which are used in cooking, beverages, and traditional preserves. Various parts of the plant—including fruit, peel, and leaves—have been used in folk medicine for their antioxidant, digestive, and antimicrobial properties. With its culinary, medicinal, and cultural significance, Citrus × microcarpa remains an important species in tropical home gardens and regional food traditions.