Calamansi: The Filipino Lime

Calamansi (also called calamondin) is a small round citrus from the Philippines that tastes like a tart cross between a lime and a tangerine, with a sweeter, more floral edge than either. Beverly used it as a jam alongside her black sesame tea cake. The whole fruit is edible — peel and all — and it's prized for its high juice yield despite the tiny size. At home, look for fresh calamansi at Filipino or Asian markets, or use frozen pulp or bottled juice as a substitute. It's especially good in jams, marinades, vinaigrettes, and as a finishing squeeze over rich or fatty dishes.