Fruit
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Lemon, calamansi and calamondin
A selection of sharp citrus fruits: lemon, calamansi and calamondin for speciality menus.
This line groups the lemon and its small cousins, calamansi and calamondin, two miniature round citrus fruits with thin skin, ranging from green to orange. Their juice is lively and sharp, with an aroma reminiscent of both lime and mandarin. They are used whole as a garnish or squeezed as a seasoning. Much appreciated in Asian cooking and in cocktail bars.
- Availability
- Peak season: December → March
- Flavour
- Tart, lively, notes of lime and mandarin
In the kitchen
- Squeezed over raw fish or an Asian soup
- In a cocktail or lemonade
- Whole, to decorate a dish
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Availability |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Bulk 1 kg
