Calamansi. Limau Kasturi. Calamondin lime to many Australians, however often mistaken as a kumquat. Botanical name × Citrofortunella microcarpa. A very popular lime used extensively in Southeast Asian cuisine and drinks.
Known to the Filipinos as Kalamansi, Malaysians and Indonesians as Limau (or Jeruk) Kasturi - these limes make refreshing iced-teas, calamansi juices, lime with preserved plum juice, or enhances a spicy sambal condiment.
Its sweet-sour tang complements seafood like grilled fish, noodle dishes such as Assam Laksa, Sarawak Laksa, Mee Rebus, or Nasi Goreng.
Packs usually available in 200g, 500g and 1kg. Supply is seasonal, and very limited. Currently fresh grown and picked in Sydney, NSW or Northern NSW.