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The calamondin (Citrofortunella mitis) is a fairly well known citrus fruit. The fruit is a little bigger than the size of a thumbnail, about 30 mm (an inch) in diameter; it has the inviting odor of a tangerine with a very thin orange skin. In spite of its appearance and aroma, the taste is quite sour.

It originally came from the Philippines, but it now can be found from China and Java to Chile and Panama and Israel. It arrived in Florida in 1899 when it was first known as the acid orange and later as the Panama orange. Like many citrus, it is high in vitamin C, and the juice can be a good vitamin supplement.

Most owners of a calamondin tree grow it only as an ornamental;it is attractive, particularly when the fruit are present. However, the fruit can be frozen whole and used as [ice cube]s in beverages like tea that has been brewed several hours in full sunlight (sun tea) or ginger ale. The juice extracted by crushing to whole fruit makes a flavorful drink similar to lemonade. In Asia the juice is used to [baste] fish, fowl, and pork.

Calamondin marmalade is made in the same way as orange marmalade -- with a bit more sugar, providing a a delicious spread for toast at breakfast.