18 Zesty Calamondin Recipes Delicious

Ready to add a burst of citrusy sunshine to your kitchen? Calamondins, those tiny, tangy fruits, are about to become your new favorite ingredient! From zesty desserts to refreshing drinks, we’ve rounded up 18 irresistible recipes that showcase their vibrant flavor. Whether you’re a seasoned chef or a curious cook, these ideas will inspire you to get creative. Let’s dive into the delicious possibilities!

Calamondin Marmalade

Brighten up your mornings with this tangy and sweet Calamondin Marmalade, a citrusy delight that’s surprisingly easy to make at home.

Ingredients

• 2 cups fresh calamondins, washed and halved
• 4 cups water
• 3 cups granulated sugar
• 1 tablespoon lemon juice

Instructions

1. In a large pot, combine the halved calamondins and 4 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer for 30 minutes, or until the fruit is very soft.
2. Stir in 3 cups of granulated sugar and 1 tablespoon of lemon juice. Increase the heat to medium and cook, stirring frequently, for about 45 minutes or until the mixture reaches 220°F on a candy thermometer and coats the back of a spoon.
3. Remove from heat and let cool slightly before transferring to sterilized jars. Seal while still warm.

The magic of this marmalade lies in the calamondin’s unique balance of tartness and sweetness, creating a spread that’s vibrant in both flavor and color.

Tip: For a smoother marmalade, pulse the cooked calamondins in a food processor before adding the sugar.

Calamondin Pie

Dive into the sweet and tangy world of Calamondin Pie, a delightful twist on the classic citrus pie that’s sure to brighten your dessert table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water
• 1 cup sugar
• 1/4 cup cornstarch
• 1 1/2 cups calamondin juice (about 20-25 calamondins)
• 3 large eggs
• 1 tablespoon calamondin zest
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup chilled, diced unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Roll out the dough and fit it into a 9-inch pie plate. Trim and flute the edges.
2. In a medium saucepan, whisk together 1 cup sugar and 1/4 cup cornstarch. Gradually whisk in 1 1/2 cups calamondin juice until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat.
3. In a small bowl, beat 3 large eggs. Gradually whisk in about 1/2 cup of the hot calamondin mixture into the eggs, then return all to the saucepan, whisking constantly. Bring to a gentle boil and cook for 1 minute. Remove from heat and stir in 1 tablespoon calamondin zest and 2 tablespoons melted unsalted butter.
4. Pour the filling into the prepared crust. Bake at 375°F for 25 minutes, or until the filling is set. Cool on a wire rack before serving.

The unique blend of sweet and tart flavors in this Calamondin Pie, paired with its creamy texture, makes it a standout dessert that’s as refreshing as it is indulgent.

Tip: For an extra zesty kick, garnish with thin slices of calamondin before serving.

Calamondin Chicken Stir Fry

Bring a zesty twist to your weeknight dinners with this Calamondin Chicken Stir Fry, a vibrant dish that combines tangy citrus with savory flavors in under 30 minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/4 cup calamondin juice (about 6-8 calamondins)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add garlic, red bell pepper, and broccoli. Stir fry for 3-4 minutes until vegetables are crisp-tender.
3. Return chicken to the skillet. Add calamondin juice, soy sauce, honey, red pepper flakes, and salt. Stir to combine and cook for 2-3 minutes until sauce thickens slightly.
4. Garnish with green onions before serving.

The calamondin juice not only tenderizes the chicken but also gives the dish a unique, refreshing acidity that balances the sweetness of the honey and the heat from the pepper flakes.

Tip: If calamondins are hard to find, a mix of lime and orange juice can be a good substitute, though the flavor will be slightly different.

Calamondin Glazed Salmon

This Calamondin Glazed Salmon brings a bright, citrusy twist to your weeknight dinner, effortlessly elevating the humble salmon fillet into something spectacular.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/4 cup calamondin juice (about 8-10 calamondins)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 1/2 tsp grated ginger
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the calamondin juice, honey, soy sauce, minced garlic, grated ginger, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and sear for 2-3 minutes until the skin is crispy.
4. Transfer the salmon to the prepared baking sheet, skin-side down. Brush each fillet generously with the calamondin glaze.
5. Bake for 10-12 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly and slightly caramelized.

The magic of this dish lies in the calamondin glaze, which caramelizes beautifully in the oven, creating a perfect balance of sweet, tangy, and savory flavors with every bite.

Tip: If calamondins are hard to find, a mix of orange and lime juice can be a great substitute, though the unique flavor of calamondins is truly worth seeking out.

Calamondin Sorbet

Brighten up your dessert menu with this refreshing Calamondin Sorbet, a tangy and sweet treat that’s surprisingly simple to make at home.

Ingredients

• 1 cup fresh calamondin juice (about 20-25 calamondins)
• 1 cup water
• 3/4 cup granulated sugar
• 1 tablespoon calamondin zest

Instructions

1. In a medium saucepan over medium heat, combine 1 cup water and 3/4 cup granulated sugar. Stir until the sugar is completely dissolved, about 5 minutes. Remove from heat and let cool to room temperature.
2. Once the sugar syrup is cool, stir in 1 cup fresh calamondin juice and 1 tablespoon calamondin zest until well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft sorbet consistency.
4. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm.

The vibrant citrus flavor of calamondin shines in this sorbet, offering a perfect balance of tartness and sweetness that’s ideal for cleansing the palate after a rich meal.

Tip: For an extra zesty kick, add an additional teaspoon of calamondin zest to the mixture before churning.

Calamondin Infused Vodka

Brighten up your cocktail game with this Calamondin Infused Vodka, a citrusy twist that’s as simple to make as it is impressive to serve.

Ingredients

• 1 cup fresh calamondin oranges, halved
• 2 cups high-quality vodka
• 1/4 cup granulated sugar

Instructions

1. In a clean, large mason jar, combine the halved calamondin oranges and 1/4 cup granulated sugar. Muddle lightly to release some of the juices.
2. Pour 2 cups of vodka over the calamondin mixture, ensuring the oranges are fully submerged. Seal the jar tightly.
3. Store the jar in a cool, dark place for 7 days, shaking gently once a day to help dissolve the sugar and infuse the vodka.
4. After a week, strain the infused vodka through a fine-mesh sieve into a clean bottle, pressing lightly on the solids to extract all the flavorful liquid. Discard the solids.

The result is a vibrantly flavored vodka with a perfect balance of tart and sweet, ideal for crafting unique cocktails or sipping chilled on its own.

Tip: For an extra smooth finish, strain the vodka a second time through a coffee filter.

Calamondin and Honey Tea

Brighten up your afternoon with this soothing Calamondin and Honey Tea, a perfect blend of citrusy tang and natural sweetness.

Ingredients

• 4 cups water
• 4 calamondins, halved
• 2 tablespoons honey
• 1 cinnamon stick

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Add the halved calamondins and cinnamon stick to the boiling water. Reduce heat to low and simmer for 10 minutes to infuse the flavors.
3. Remove the saucepan from heat. Stir in 2 tablespoons of honey until fully dissolved.
4. Strain the tea into cups, discarding the calamondins and cinnamon stick. Serve warm.

The magic of this tea lies in the calamondin’s unique ability to balance tartness with the honey’s mellow sweetness, creating a refreshing yet comforting drink.

Tip: For an extra citrus kick, gently press the calamondins before adding them to the water to release more juice.

Calamondin Vinaigrette Salad Dressing

Brighten up your salads with this zesty Calamondin Vinaigrette, a tropical twist that’s as easy to make as it is delicious.

Ingredients

• 1/4 cup fresh calamondin juice (about 6-8 calamondins)
• 1/2 cup extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. In a small bowl, whisk together the fresh calamondin juice, honey, and Dijon mustard until well combined.
2. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing.
3. Season with salt and freshly ground black pepper, whisking again to incorporate.
4. Taste and adjust seasoning if necessary, then drizzle over your favorite salad just before serving.

The magic of this dressing lies in the calamondin’s unique balance of sweet and tart, creating a vibrant flavor that elevates simple greens to something extraordinary.

Tip: For an even smoother dressing, blend all ingredients in a mini food processor until fully emulsified.

Calamondin Curd

Brighten up your morning toast or desserts with this tangy and sweet Calamondin Curd, a citrusy twist on the classic lemon curd that’s sure to delight your taste buds.

Ingredients

• 1 cup fresh calamondin juice (about 20-25 calamondins)
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter, cut into small pieces
• 1 tablespoon calamondin zest
• Pinch of salt

Instructions

1. In a medium saucepan, whisk together 1 cup fresh calamondin juice, 1 cup granulated sugar, 3 large eggs, and a pinch of salt until well combined.
2. Place the saucepan over medium heat and add 1/2 cup unsalted butter, cut into small pieces, and 1 tablespoon calamondin zest. Stir continuously with a wooden spoon for about 10 minutes, or until the mixture thickens enough to coat the back of the spoon.
3. Remove from heat and strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or egg bits, ensuring a smooth texture.
4. Transfer the curd to jars or airtight containers and let it cool to room temperature before refrigerating. The curd will thicken further as it cools.

This Calamondin Curd stands out with its vibrant citrus flavor and velvety texture, making it a versatile spread or filling that elevates any dish it graces.

Tip: For an extra zesty kick, add an additional teaspoon of calamondin zest to the finished curd before refrigerating.

Calamondin BBQ Sauce

Transform your BBQ game with this tangy and sweet Calamondin BBQ Sauce, a citrusy twist that’ll have everyone asking for seconds.

Ingredients

• 1 cup ketchup
• 1/2 cup calamondin juice (about 10-12 calamondins, squeezed)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper

Instructions

1. In a medium saucepan over medium heat, combine ketchup, calamondin juice, apple cider vinegar, brown sugar, soy sauce, and Worcestershire sauce. Stir until the sugar dissolves.
2. Add garlic powder, onion powder, smoked paprika, and cayenne pepper. Stir to combine.
3. Bring the mixture to a simmer, then reduce heat to low. Let it cook for 20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
4. Remove from heat and let cool. The sauce will continue to thicken as it cools.

The unique blend of calamondin juice and smoked paprika gives this BBQ sauce a vibrant flavor that’s both bright and deeply savory, perfect for glazing ribs or chicken.

Tip: For a smoother sauce, blend it after cooling and strain through a fine mesh sieve.

Calamondin Cheesecake

Dive into the tropical twist of this Calamondin Cheesecake, where the zesty punch of calamondin oranges meets the creamy dreaminess of classic cheesecake.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup calamondin juice
• 1 tbsp calamondin zest
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter. Press firmly into the bottom of a 9-inch springform pan.
2. Beat 24 oz softened cream cheese and 3/4 cup granulated sugar until smooth. Add eggs one at a time, blending well after each.
3. Stir in 1/2 cup calamondin juice, 1 tbsp calamondin zest, and 1 tsp vanilla extract until fully incorporated.
4. Pour the filling over the crust. Bake for 45-50 minutes until the center is almost set but slightly wobbly.
5. Cool in the pan on a wire rack, then refrigerate for at least 4 hours before serving.

The vibrant calamondin zest not only adds a burst of flavor but also a beautiful speckled appearance to every slice.

Tip: For an extra glossy finish, brush the top with a thin layer of warmed calamondin jelly before serving.

Calamondin Pancakes

Start your morning with a burst of citrusy sunshine by whipping up these fluffy Calamondin Pancakes, a delightful twist on the classic breakfast favorite.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1/4 cup fresh calamondin juice
• 1 tablespoon calamondin zest
• Butter or oil, for greasing the pan

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 3/4 cup buttermilk, 1 large egg, 2 tablespoons melted butter, 1/4 cup fresh calamondin juice, and 1 tablespoon calamondin zest until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with a drizzle of maple syrup or a sprinkle of powdered sugar for an extra touch of sweetness.

The calamondin zest and juice not only add a vibrant citrus flavor but also ensure these pancakes are incredibly moist and tender.

Tip: For an extra zesty kick, add a little more calamondin zest to the batter or on top of the finished pancakes.

Calamondin Mojito

Brighten up your cocktail hour with this refreshing Calamondin Mojito, a citrusy twist on the classic that’s sure to impress.

Ingredients

• 1/2 cup fresh calamondin juice (about 10-12 calamondins)
• 1/4 cup fresh lime juice
• 1/2 cup white sugar
• 1/2 cup water
• 10 fresh mint leaves
• 1/2 cup white rum
• 1 cup club soda, chilled
• Ice cubes
• Lime slices and calamondin halves for garnish

Instructions

1. In a small saucepan, combine 1/2 cup white sugar and 1/2 cup water. Heat over medium, stirring until sugar dissolves completely, about 3 minutes. Remove from heat and let cool to make simple syrup.
2. In a cocktail shaker, muddle 10 fresh mint leaves with 1/4 cup fresh lime juice and 1/2 cup fresh calamondin juice.
3. Add 1/2 cup white rum and 1/4 cup of the cooled simple syrup to the shaker. Fill with ice cubes, cover, and shake vigorously for 15 seconds.
4. Strain into two ice-filled glasses. Top each with 1/2 cup club soda and stir gently.
5. Garnish with lime slices and calamondin halves before serving.

The calamondin’s unique tartness pairs perfectly with the mint and rum, creating a mojito that’s both familiar and excitingly different.

Tip: For an extra burst of flavor, lightly bruise the calamondin halves before garnishing to release their aromatic oils.

Calamondin Roasted Duck

Transform your dinner into a citrusy delight with this Calamondin Roasted Duck, a dish that balances rich flavors with a bright, tangy twist.

Ingredients

• 1 whole duck (about 5 lbs), cleaned and patted dry
• 1/2 cup calamondin juice (about 12-15 calamondins)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. In a small bowl, whisk together 1/2 cup calamondin juice, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp grated ginger, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Rub the duck all over with 1 tbsp olive oil, then generously coat it with the marinade, reserving some for basting later.
3. Place the duck on a rack in a roasting pan, breast side up. Roast for 1 hour, then baste with the remaining marinade. Continue roasting for another 30-45 minutes, or until the skin is crispy and the internal temperature reaches 165°F at the thigh.
4. Let the duck rest for 10 minutes before carving. Serve with the pan juices drizzled over the top.

The calamondin juice not only tenderizes the duck but also imparts a unique, vibrant flavor that stands out against the richness of the meat.

Tip: For an extra crispy skin, increase the oven temperature to 425°F for the last 10 minutes of cooking.

Calamondin Cookies

These Calamondin Cookies are a zesty twist on the classic sugar cookie, infusing each bite with the bright, tangy flavor of calamondin oranges.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tablespoons calamondin orange zest
• 1/4 cup calamondin orange juice
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg, then mix in 2 tablespoons calamondin orange zest and 1/4 cup calamondin orange juice.
4. In another bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
5. Drop dough by tablespoonfuls onto prepared baking sheets, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks.

The calamondin orange gives these cookies a unique citrusy punch that’s perfectly balanced with the buttery cookie base, making them irresistibly fresh and flavorful.

Tip: For an extra zing, drizzle the cooled cookies with a simple glaze made from powdered sugar and calamondin juice.

Calamondin Salsa

Brighten up your taco night with this zesty Calamondin Salsa, a citrusy twist on the classic that’s sure to impress.

Ingredients

• 1 cup finely diced tomatoes
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup freshly squeezed calamondin juice (about 8-10 calamondins)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp sugar
• 1 jalapeño, seeded and finely diced

Instructions

1. In a medium bowl, combine the tomatoes, red onion, cilantro, and jalapeño.
2. In a small bowl, whisk together the calamondin juice, olive oil, salt, and sugar until the sugar and salt are dissolved.
3. Pour the dressing over the tomato mixture and gently toss to combine.
4. Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld.

The calamondin juice adds a unique, tangy sweetness that pairs perfectly with the heat of the jalapeño, making this salsa a standout.

Tip: For an extra burst of flavor, add a teaspoon of calamondin zest to the salsa before serving.

Calamondin Ice Cream

Dive into the tropical vibes with this uniquely tangy and sweet Calamondin Ice Cream, a refreshing twist on the classic dessert that’s sure to brighten up your day.

Ingredients

• 1 cup fresh calamondin juice (about 20-25 calamondins)
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, combine 1 cup fresh calamondin juice and 1 cup granulated sugar, stirring until the sugar is completely dissolved.
2. Add 2 cups heavy cream, 1 cup whole milk, 1 tsp vanilla extract, and a pinch of salt to the bowl, whisking until the mixture is smooth and well combined.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

The vibrant citrus flavor of calamondin paired with the creamy richness of the ice cream base creates a dessert that’s both refreshing and indulgent, perfect for those who love a balance of sweet and tart.

Tip: For an extra zesty kick, add the grated zest of 2 calamondins to the mixture before churning.

Calamondin Beef Marinade

Transform your beef dishes with this vibrant Calamondin Beef Marinade, a perfect blend of citrusy brightness and savory depth that’s sure to impress.

Ingredients

• 1/2 cup fresh calamondin juice (about 10-12 calamondins)
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/2 teaspoon black pepper
• 1/4 cup olive oil

Instructions

1. In a medium bowl, whisk together 1/2 cup fresh calamondin juice, 1/4 cup soy sauce, 2 tablespoons honey, 2 cloves minced garlic, 1 tablespoon grated ginger, and 1/2 teaspoon black pepper until well combined.
2. Slowly drizzle in 1/4 cup olive oil while continuously whisking to emulsify the marinade.
3. Place your beef in a resealable bag or shallow dish, pour the marinade over, ensuring it’s fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
4. When ready to cook, remove the beef from the marinade, letting excess drip off. Grill or pan-sear over medium-high heat to your desired doneness, about 4-5 minutes per side for medium-rare.

The calamondin’s unique tartness cuts through the richness of the beef, creating a beautifully balanced dish that’s as refreshing as it is satisfying.

Tip: For an extra flavor boost, reduce the leftover marinade in a saucepan over medium heat until slightly thickened and serve as a sauce.

Conclusion

We hope these 18 zesty calamondin recipes inspire your next kitchen adventure! From sweet to savory, there’s something for everyone to enjoy. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and spread the zest by pinning this article on Pinterest. Happy cooking!