18 Zesty Calamondin Recipes Delicious

Oh, the joy of discovering new ways to brighten up your meals with the tangy twist of calamondin! Whether you’re a seasoned chef or a curious home cook, these 18 zesty recipes are sure to inspire your next culinary adventure. From refreshing beverages to mouthwatering desserts, let’s dive into the vibrant world of calamondin and transform your cooking with its unique flavor. Ready to get started?

Calamondin Marmalade

So, you’ve stumbled upon a little citrus gem that’s about to change your breakfast game. Calamondin marmalade is that bright, tangy spread you didn’t know you needed, perfect for toast, pancakes, or even as a glaze.

Ingredients

• 2 cups fresh calamondin oranges, washed and thinly sliced (seeds included)
• 1 1/2 cups granulated sugar
• 1 cup filtered water
• 1 tbsp fresh lemon juice

Instructions

1. In a heavy-bottomed saucepan, combine the sliced calamondins, sugar, and water. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
3. Once simmering, reduce the heat to low and let the mixture cook uncovered for 45 minutes, stirring every 10 minutes to prevent sticking. Tip: The marmalade should thicken slightly but remember, it will continue to thicken as it cools.
4. After 45 minutes, add the lemon juice and stir well. Cook for an additional 15 minutes, or until the marmalade reaches a spreadable consistency. Tip: To test, place a small amount on a cold plate; if it gels, it’s ready.
5. Remove from heat and let cool for 10 minutes before transferring to sterilized jars. Tip: For a smoother texture, you can remove some of the seeds after cooking, but leaving them in adds a nice bitterness.

Now, this marmalade isn’t just any spread. Its vibrant citrus flavor with a hint of bitterness makes it a standout. Try it swirled into yogurt or as a sweet contrast on a cheese board.

Calamondin Pie

Unbelievably refreshing and just a tad tangy, this Calamondin Pie is your next summer dessert obsession. You’ll love how the citrusy zing plays off the sweet, buttery crust.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon fine sea salt
• 1 cup freshly squeezed calamondin juice
• 3 pasture-raised eggs, lightly beaten
• 1 tablespoon calamondin zest
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon fine sea salt.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Stop adding water when the dough holds together when pinched.
5. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
6. In a medium saucepan, whisk together 1 1/2 cups granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon fine sea salt.
7. Gradually whisk in 1 cup freshly squeezed calamondin juice until smooth.
8. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 5 minutes.
9. Remove from heat. Gradually whisk in 3 lightly beaten pasture-raised eggs to temper them. Tip: Adding the eggs slowly prevents them from scrambling.
10. Stir in 1 tablespoon calamondin zest and 2 tablespoons melted unsalted butter until well combined.
11. Pour the filling into the prepared pie crust.
12. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
13. Cool on a wire rack for at least 2 hours before serving.

Marvel at the creamy, citrus-packed filling nestled in a flaky, golden crust. Serve each slice with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Calamondin Chicken Stir-Fry

Now, imagine whipping up a dish that’s both tangy and savory, perfect for those nights when you’re craving something different. This Calamondin Chicken Stir-Fry is your ticket to a flavorful adventure, combining juicy chicken with the unique zest of calamondin.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup calamondin juice, freshly squeezed
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 1 cup snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced diagonally
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces to the skillet, ensuring they’re in a single layer. Sear until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Pour in calamondin juice, soy sauce, honey, and red pepper flakes. Stir to combine, then simmer for 2 minutes to slightly reduce the sauce.
5. Add snap peas and red bell pepper to the skillet. Cook, stirring frequently, until vegetables are crisp-tender, about 3 minutes. Tip: Keep the heat high to maintain a vibrant color in the vegetables.
6. Remove from heat and garnish with green onions and sesame seeds. Tip: Toasting the sesame seeds beforehand enhances their nutty flavor.

Just like that, you’ve got a dish that’s bursting with bright flavors and textures. The chicken is succulent, the veggies have a satisfying crunch, and the calamondin adds a refreshing twist. Serve it over steamed jasmine rice or alongside a crisp Asian slaw for an extra layer of texture.

Calamondin Sorbet

Feeling the summer heat? This calamondin sorbet is your ticket to a refreshing escape. It’s tangy, sweet, and incredibly easy to whip up with just a few ingredients.

Ingredients

• 1 cup freshly squeezed calamondin juice, strained
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp calamondin zest, finely grated
• 1/4 tsp kosher salt

Instructions

1. In a medium saucepan over medium heat, combine the water and sugar. Stir constantly until the sugar dissolves completely, about 3 minutes.
2. Remove the saucepan from heat. Stir in the calamondin juice, zest, and salt until well combined. Tip: For a smoother sorbet, strain the mixture again to remove any pulp or zest bits.
3. Transfer the mixture to a shallow dish and cover with plastic wrap. Chill in the refrigerator until completely cold, at least 4 hours or overnight for best results.
4. Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency. Tip: If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until firm, about 3-4 hours.
5. Transfer the sorbet to an airtight container. Freeze for at least 2 hours before serving to firm up. Tip: For an extra burst of flavor, serve with a sprinkle of calamondin zest on top.

Delightfully creamy with a vibrant citrus punch, this sorbet is perfect on its own or paired with fresh berries. Try serving it in hollowed-out calamondin halves for a fun, edible presentation.

Calamondin Glazed Salmon

Ready to elevate your weeknight dinner? This calamondin glazed salmon is a game-changer, blending sweet, tangy, and savory flavors in a dish that’s surprisingly simple to whip up.

Ingredients

• 4 (6-ounce) skin-on salmon fillets, patted dry
• 1/2 cup fresh calamondin juice, strained
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce, preferably tamari
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon clarified butter
• 1 tablespoon sesame seeds, toasted
• 2 scallions, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small saucepan over medium heat, combine calamondin juice, maple syrup, soy sauce, ginger, garlic, and red pepper flakes. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the glaze thickens slightly.
3. Heat clarified butter in a large skillet over medium-high heat. Once hot, add salmon fillets skin-side down and sear for 3 minutes to crisp the skin.
4. Brush the top of each fillet generously with the calamondin glaze, then transfer the skillet to the preheated oven. Bake for 8 minutes, or until the salmon flakes easily with a fork.
5. Remove from oven and drizzle with remaining glaze. Sprinkle toasted sesame seeds and scallions over the top before serving.

Zesty and vibrant, this salmon boasts a perfectly caramelized exterior with a moist, flaky interior. Serve it over a bed of jasmine rice or with a side of roasted vegetables for a complete meal that’s sure to impress.

Calamondin and Honey Tea

Unwind after a long day with this soothing Calamondin and Honey Tea, a citrusy sweet blend that’s as easy to make as it is delightful to sip. Perfect for those moments when you need a little warmth and comfort, this tea combines the tangy punch of calamondin with the smooth sweetness of honey.

Ingredients

• 4 fresh calamondin oranges, halved
• 2 cups filtered water
• 2 tablespoons raw, unfiltered honey
• 1 cinnamon stick (optional)

Instructions

1. In a small saucepan, bring the filtered water to a gentle boil over medium-high heat, about 3 minutes.
2. Add the halved calamondin oranges to the boiling water, squeezing them slightly to release their juice before dropping them in.
3. Reduce the heat to low and let the mixture simmer for 5 minutes, allowing the calamondin flavors to infuse the water.
4. Remove the saucepan from the heat and stir in the raw, unfiltered honey until fully dissolved, about 1 minute.
5. For an aromatic twist, add the cinnamon stick to the tea and let it steep for an additional 2 minutes before removing.
6. Strain the tea into two cups, pressing the calamondin halves gently to extract any remaining juice.

The resulting tea is a vibrant, fragrant brew with a perfect balance of citrus and sweetness. Serve it hot for a cozy night in or chill it for a refreshing summer drink—either way, it’s a simple pleasure that’s sure to brighten your day.

Calamondin Vinaigrette Salad

Wow, you’re going to love this Calamondin Vinaigrette Salad—it’s a refreshing twist on your usual greens with a zesty, citrusy kick that’s perfect for those warm summer days.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed calamondin juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 6 cups mixed baby greens
• 1/2 cup thinly sliced radishes
• 1/4 cup toasted pine nuts
• 1/4 cup crumbled feta cheese

Instructions

1. In a small bowl, whisk together the extra-virgin olive oil, calamondin juice, honey, Dijon mustard, sea salt, and black pepper until emulsified. Tip: For a smoother vinaigrette, slowly drizzle in the olive oil while whisking vigorously.
2. Place the mixed baby greens in a large salad bowl. Tip: To keep the greens crisp, wash and dry them thoroughly before using.
3. Drizzle the vinaigrette over the greens and toss gently to coat. Tip: Start with half the dressing, toss, then add more to taste to avoid overdressing the salad.
4. Add the thinly sliced radishes, toasted pine nuts, and crumbled feta cheese to the salad. Toss lightly to combine.

You’ll adore the crisp texture of the greens against the creamy feta and the crunch of pine nuts, with the calamondin vinaigrette bringing a bright, tangy flavor that’s irresistibly fresh. Try serving it alongside grilled seafood for a delightful contrast.

Calamondin Cheesecake

Perfect for those who love a tangy twist on classic desserts, this Calamondin Cheesecake combines the bright, citrusy flavors of calamondin with the creamy richness of cheesecake. You’ll find it’s a refreshing take that’s surprisingly easy to make.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup clarified butter, melted
• 2 tbsp granulated sugar
• 24 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup sour cream
• 1/4 cup calamondin juice, freshly squeezed
• 1 tbsp calamondin zest
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix graham cracker crumbs, clarified butter, and 2 tbsp sugar until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Tip: Use the bottom of a glass to evenly press the crumbs.
4. Bake the crust for 10 minutes, then remove from oven and let cool.
5. In a large bowl, beat cream cheese and 3/4 cup sugar until smooth and creamy.
6. Add eggs one at a time, beating well after each addition.
7. Mix in sour cream, calamondin juice, zest, and vanilla extract until fully incorporated. Tip: Ensure all ingredients are at room temperature to avoid lumps.
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until the edges are set but the center slightly jiggles. Tip: Avoid overbaking to prevent cracks.
10. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour.
11. Refrigerate for at least 4 hours, preferably overnight, before serving.

Absolutely delightful, this cheesecake boasts a silky texture with a vibrant citrus punch. Serve it with a drizzle of calamondin syrup or a dollop of whipped cream for an extra special touch.

Calamondin Infused Vodka

Just imagine sipping on a refreshing, citrusy cocktail that’s both unique and surprisingly easy to make at home. That’s exactly what you get with this Calamondin Infused Vodka, a vibrant twist on your usual spirit that’s perfect for summer gatherings or a quiet evening in.

Ingredients

• 1 cup Calamondin oranges, thinly sliced
• 750 ml premium vodka
• 1/4 cup organic cane sugar

Instructions

1. Wash the Calamondin oranges thoroughly under cold running water to remove any pesticides or dirt. Pat them dry with a clean kitchen towel.
2. Using a sharp knife, thinly slice the Calamondin oranges, ensuring to remove any seeds as you go to prevent bitterness in your infusion.
3. In a large, clean mason jar, layer the sliced Calamondin oranges and sprinkle the organic cane sugar evenly over them. The sugar helps to draw out the citrus oils, enhancing the flavor.
4. Pour the premium vodka over the oranges and sugar, ensuring all the slices are fully submerged. This prevents any mold growth and ensures even infusion.
5. Seal the jar tightly and store it in a cool, dark place for 7 days. Shake the jar gently every other day to help dissolve the sugar and distribute the flavors.
6. After 7 days, strain the infused vodka through a fine-mesh sieve lined with cheesecloth into a clean bottle. Discard the solids.
7. For the best flavor, let the strained vodka sit for an additional 2 days before serving. This allows the flavors to meld and smooth out.

Oozing with bright, tangy flavors and a hint of sweetness, this Calamondin Infused Vodka is a game-changer for your cocktail repertoire. Try it in a simple spritz with soda water or as the base for a sophisticated citrus martini.

Calamondin Curd

Got a soft spot for citrusy delights? You’re in for a treat with this Calamondin Curd, a zesty twist on the classic lemon curd that’s bound to brighten up your breakfast toast or dessert creations.

Ingredients

• 1 cup fresh Calamondin juice, strained
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, cut into small pieces
• 1 tbsp Calamondin zest

Instructions

1. In a medium saucepan, combine Calamondin juice, sugar, and zest. Heat over medium heat until sugar dissolves, about 3 minutes.
2. Gradually whisk the hot juice mixture into the beaten eggs to temper them, then return everything to the saucepan.
3. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 8-10 minutes. Tip: Don’t let it boil to avoid curdling.
4. Remove from heat and whisk in the butter, one piece at a time, until fully incorporated and the curd is smooth.
5. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits. Tip: This ensures a silky texture.
6. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming, and chill in the refrigerator for at least 2 hours. Tip: The curd will thicken further as it cools.

Just like that, you’ve got a vibrant Calamondin Curd with a perfect balance of sweet and tart. Its creamy texture makes it ideal for layering in parfaits or as a filling for macarons. Enjoy the burst of citrus flavor in every spoonful!

Calamondin BBQ Sauce

Venturing into the world of homemade BBQ sauces can transform your grilling game, and this Calamondin BBQ Sauce is no exception. You’ll love its tangy, citrusy kick that pairs perfectly with just about anything you throw on the grill.

Ingredients

• 1 cup calamondin juice, freshly squeezed
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup dark brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan over medium heat, combine calamondin juice, ketchup, apple cider vinegar, and dark brown sugar. Stir until the sugar dissolves completely.
2. Add Worcestershire sauce, smoked paprika, garlic powder, ground cumin, cayenne pepper, and sea salt to the saucepan. Whisk to incorporate all ingredients evenly.
3. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Tip: For a smoother sauce, strain through a fine-mesh sieve before cooling.
4. Remove from heat and let cool to room temperature. The sauce will continue to thicken as it cools. Tip: Store in an airtight container in the refrigerator for up to two weeks for best flavor.
5. Once cooled, taste and adjust seasoning if necessary. Tip: For a spicier version, increase the cayenne pepper incrementally.

Just like that, you’ve got a vibrant, flavorful Calamondin BBQ Sauce that’s bursting with citrusy depth and a smoky undertone. Try it slathered on grilled chicken or as a unique dipping sauce for crispy sweet potato fries.

Calamondin Poppy Seed Cake

Mmm, have you ever stumbled upon a recipe that instantly feels like a hug in dessert form? That’s exactly what this Calamondin Poppy Seed Cake is—a bright, citrusy delight with a subtle crunch, perfect for those who love a little zest in their treats.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh Calamondin juice
• 1 tbsp Calamondin zest
• 2 tbsp poppy seeds
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt. Set aside.
3. Using a stand mixer fitted with the paddle attachment, cream the clarified butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
5. Fold in the Calamondin juice and zest, mixing until just combined.
6. Gently fold the dry ingredients into the wet mixture in three additions, being careful not to overmix. Stir in the poppy seeds last.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Vibrant with citrus notes and a tender crumb, this cake is a showstopper when served with a dollop of whipped cream and a sprinkle of extra Calamondin zest. The poppy seeds add a delightful texture that makes each bite interesting.

Calamondin and Ginger Cocktail

Ready to shake up your cocktail game with something uniquely refreshing? This Calamondin and Ginger Cocktail blends tangy citrus with spicy ginger for a drink that’s as vibrant as it is flavorful.

Ingredients

• 1/2 cup freshly squeezed calamondin juice, strained
• 1/4 cup ginger syrup
• 2 oz premium vodka
• 1/2 cup sparkling water
• Ice cubes
• Thinly sliced calamondin and ginger, for garnish

Instructions

1. In a cocktail shaker, combine the calamondin juice, ginger syrup, and vodka. Tip: For a smoother cocktail, double-strain the calamondin juice to remove any pulp.
2. Fill the shaker with ice cubes, then secure the lid and shake vigorously for 15 seconds, or until the outside of the shaker feels frosty.
3. Strain the mixture into a chilled coupe glass. Tip: Chilling the glass beforehand ensures your cocktail stays cold longer.
4. Top with sparkling water, gently stirring to combine. Tip: Add the sparkling water last to preserve its effervescence.
5. Garnish with thinly sliced calamondin and ginger on the rim of the glass for an elegant finish.

A burst of citrusy brightness meets the warm kick of ginger in every sip, making this cocktail a perfect balance of flavors. Serve it at your next brunch for a refreshing twist that’s sure to impress.

Calamondin Pickles

Hey, have you ever stumbled upon a recipe that’s both tangy and sweet, with a crunch that’s just irresistible? That’s exactly what you’ll get with these calamondin pickles, a quirky twist on the classic pickle that’s sure to brighten up any dish.

Ingredients

• 1 pound fresh calamondins, halved and seeded
• 1 cup distilled white vinegar
• 1 cup granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon coriander seeds
• 2 bay leaves

Instructions

1. In a medium saucepan, combine vinegar, sugar, salt, peppercorns, coriander seeds, and bay leaves. Bring to a boil over medium-high heat, stirring until sugar dissolves completely.
2. Add the halved and seeded calamondins to the boiling mixture. Reduce heat to low and simmer for 5 minutes, ensuring the calamondins are fully submerged.
3. Remove from heat and let the mixture cool to room temperature, about 1 hour. This allows the flavors to meld beautifully.
4. Transfer the calamondins and the pickling liquid to a clean, airtight jar. Seal tightly and refrigerate for at least 48 hours before serving to achieve the perfect pickle.

Great for adding a zesty punch to sandwiches or as a vibrant garnish for cocktails, these calamondin pickles offer a delightful balance of sweet, sour, and spicy. Their crisp texture and aromatic flavor make them a standout addition to any meal.

Calamondin Roasted Duck

Fancy a dish that’s both exotic and comforting? This Calamondin Roasted Duck combines the tangy sweetness of calamondin oranges with the rich, succulent flavors of perfectly roasted duck. It’s a showstopper that’s surprisingly simple to pull off.

Ingredients

• 1 whole duck (about 5 lbs), patted dry
• 1 cup calamondin juice, freshly squeezed
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tsp five-spice powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together calamondin juice, honey, soy sauce, ginger, garlic, five-spice powder, sea salt, and black pepper to create the marinade.
3. Place the duck on a rack in a roasting pan. Using a brush, generously coat the duck with the marinade, ensuring it’s evenly covered.
4. Roast the duck in the preheated oven for 1 hour. Tip: For an even crispier skin, baste the duck with its own juices every 20 minutes.
5. After 1 hour, increase the oven temperature to 425°F (220°C) and roast for an additional 15-20 minutes, or until the skin is golden brown and crispy.
6. Remove the duck from the oven and let it rest for 10 minutes before carving. Tip: Resting allows the juices to redistribute, ensuring moist meat.
7. Serve the duck sliced, drizzled with any remaining marinade reduced in a saucepan over medium heat until slightly thickened. Tip: Pair with steamed jasmine rice and sautéed greens for a complete meal.

Zesty and aromatic, this Calamondin Roasted Duck boasts a crispy skin that gives way to tender, flavorful meat. The calamondin marinade adds a bright, citrusy note that cuts through the richness, making each bite perfectly balanced. Try serving it with a side of pickled vegetables for an extra tangy contrast.

Calamondin Salsa

Looking for a zesty twist to your snack game? This Calamondin Salsa brings a burst of citrusy freshness that’s perfect for summer gatherings or a vibrant addition to your taco night.

Ingredients

• 1 cup finely diced ripe tomatoes
• 1/2 cup minced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed calamondin juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 small jalapeño, seeded and finely diced

Instructions

1. In a medium mixing bowl, combine the finely diced tomatoes, minced red onion, and chopped fresh cilantro.
2. Add the freshly squeezed calamondin juice and extra-virgin olive oil to the bowl, gently tossing to coat the ingredients evenly.
3. Season the mixture with sea salt and freshly ground black pepper, adjusting the amounts to suit your preference.
4. Incorporate the finely diced jalapeño into the salsa, ensuring it’s evenly distributed for a consistent heat level.
5. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld together before serving.

Unbelievably fresh and tangy, this Calamondin Salsa pairs wonderfully with crispy tortilla chips or as a bright topping for grilled fish. The combination of juicy tomatoes and citrusy calamondin creates a refreshingly light yet flavorful dip that’s sure to impress.

Calamondin Shortbread Cookies

Zesty and bright, these calamondin shortbread cookies are the perfect blend of buttery richness and citrusy tang. You’ll love how the subtle sweetness pairs with the vibrant flavor of calamondin, making each bite a delightful surprise.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 cup calamondin zest, finely grated
• 2 tbsp calamondin juice, freshly squeezed
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the all-purpose flour, calamondin zest, calamondin juice, and fine sea salt to the butter mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the dough comes together.
4. Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for 30 minutes. Tip: Chilling the dough makes it easier to slice and helps the cookies maintain their shape while baking.
5. Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on the cookies during the last few minutes of baking to prevent overbrowning.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nowhere else will you find a cookie that balances buttery and citrus flavors so perfectly. Serve these calamondin shortbread cookies with a cup of tea for an afternoon treat, or gift them in a pretty box for a homemade touch that’s sure to impress.

Calamondin Ice Cream

Now, imagine a dessert that’s both refreshing and uniquely tangy—calamondin ice cream is just that. You’ll love how its citrusy punch pairs perfectly with creamy sweetness, making it an unforgettable summer treat.

Ingredients

• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup granulated sugar
• 1/2 cup calamondin juice, freshly squeezed and strained
• 1 tbsp calamondin zest, finely grated
• 6 pasture-raised egg yolks, lightly beaten
• 1/2 tsp pure vanilla extract
• 1/8 tsp fine sea salt

Instructions

1. In a medium saucepan over medium heat, combine whole milk, heavy cream, and granulated sugar. Heat until the sugar dissolves completely, stirring occasionally, about 5 minutes.
2. Gradually whisk about 1/2 cup of the warm milk mixture into the beaten egg yolks to temper them, then pour the yolk mixture back into the saucepan, stirring constantly.
3. Cook the mixture over low heat, stirring continuously, until it thickens enough to coat the back of a spoon (about 170°F), approximately 10 minutes. Do not let it boil.
4. Remove from heat and strain through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
5. Stir in calamondin juice, zest, vanilla extract, and sea salt until fully incorporated.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
8. Transfer the ice cream to an airtight container and freeze for an additional 2 hours to firm up before serving.

This calamondin ice cream boasts a velvety texture with a bright, citrusy flavor that’s both bold and refreshing. Serve it in chilled bowls garnished with thin calamondin slices or a sprinkle of zest for an extra zing.

Conclusion

Absolutely bursting with flavor, these 18 zesty calamondin recipes offer a delightful twist to your cooking repertoire. Whether you’re a seasoned chef or a curious beginner, there’s something here to inspire your next kitchen adventure. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love by pinning this article on Pinterest. Happy cooking!