A Calamondin is a small (think large marble or small ping pong ball); tart citrus fruit with a peel so thin it can be used in processing. The peel has most of the health benefits, so this means additional antioxidants for consumers!
The simplest answer is “tart tangerine”, but there are elements of orange, lemon, apricot, pineapple and guava. It is the most acid (tart) citrus if eaten fresh. The peel is slightly sweeter than the juice. As for its taste in our products, we tell people “If you were an orange and you went on vacation to the Caribbean, THIS is what you would taste like.”

It originated in China, as did all citrus (from the Pumelo). It is the most widely planted fruit in the Philippines. It is believed it came to Florida through Panama.
No. It has been in the state of Florida for over 100 years as is. It is a non-GMO fruit. We are working towards getting it certified.
In the Philippines, this fruit is picked green and used in savory dishes. It is a slightly different variety (Citrofortunella mitis) than what we have in Florida (Citrofortunella macrocarpa). We call our fully ripe, orange fruit “Calamondin” and the unripe, green fruit, “Calamansi” to differentiate them.
Calamondin Café is a virtual café, or Calamondin brand. We like to say we are “Dirt to Dessert” because we grow our own fruit creating Calamondin products only. These include cake, GF cake, coulis, jam, salt, and candied peel.
Until we have a flash pasteurizer we will only be able to offer fresh fruit or finished products.
We grow it and sell it fresh for retail and wholesale as available. Fresh, fully ripe Calamondins are available in winter and green, unripe Calamansi in the summer. Prices can change yearly depending on crop yield and growing practices. We have the largest grove in Florida, and after we receive our new seedlings in 2014, it should be the largest producing grove in the US. Calamondin Café runs the only toxin-free grove in the US. Check our site for availability.
Our fruit is “toxin-free” It is grown with 100% OMRI certified pesticides and herbicides. Our fertilizers are not all OMRI certified, which will keep us from getting organic certification for the time being.
No. Our GF cakes are made on gluten-free days. The pans and bowls are kept separate and they do not mix in the sink with gluten particles.
(These are peak experience times)
Regular cakes:
8 days room temp from when they leave the kitchen. (We tell customers 5 days to allow for 3 days travel time).

14 days refrigerated

1 year frozen

Coulis:

3 months room temp
7 months refrigerated unopened and another 4-6 after that if clean utensils are used

Jam:

6 months room temp
9-12 months refrigerated unopened and several more after opening if clean utensils used.

Just Tops candied peel:

3 months on the shelf
6 months in the fridge

Calamondin Sea Salt:

6-12 months depending on humidity

See the question above regarding details on our grove practices and fruit. But the toxin purge doesn’t stop there. Our owner is a physician and looks at the whole supply chain of production and ingredients as she does in her home kitchen. Our food does not come into contact with aluminum (why not? There is a potential link between dietary aluminum consumption and increased risk for Alzheimer’s Disease) or BPA in plastic (why not? BPA is considered a bioidentical compound with estrogen and has been implicated as a possible link to increased risk for breast cancer, prostate cancer and behavioral disorders in children such as autism). We hope to create awareness regarding these toxins. Most of our ingredients are dry and packaged in paper. Our eggs are packaged in shells. The orange juice in our jams is packaged in BPA free packaging.
We know our pricing is higher than what most retailers and wholesalers are used to seeing. Here’s why:
The fruit is very small. The trees are not huge, but they are trees and not shrubs or vines—and they have thorns—so it takes a while to pick a pound of fruit.
The peel is so thin; it tears when pulled from the tree. Thus, each fruit is hand snipped by its woody stem. This stem needs to be removed by hand later in the processing process.
Speaking of processing, each fruit has approximately 10% weight in seeds. These are all removed by hand. Each piece of fruit is juiced by hand.
We run an artisanal company and everything we do is by hand, the old fashioned way. Our ingredient lists are short and include only the best quality. All products are made in small batches.
Our toxin-free kitchen practices add expense with stainless steel substituted for aluminum and BPA-free plastic or glass substituted for regular plastic.
As of the fall, we will have nearly 1000 trees. We currently produce about 10,000 pounds of fruit.
Years ago Laurie’s father began making Calamondin Jam from his own tree after retiring to Florida. He would ship it to her while she lived up North and the bright tropical flavor became her favorite. A few years later, a family friend made a Calamondin cake and after sampling, Laurie was completely hooked. When her Dad retired from making the family jam, Laurie took over and got her friends hooked on the flavor. You had to know someone with a tree if you wanted Calamondin cake or jam. After researching and realizing there were no commercially available Calamondin products, Laurie decided the world was ready for its first!