Baramansi Nimbu

Calamansi, also known as calamondin, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo and Sulawesi in Southeast Asia, as well as southern China and Taiwan in East Asia. Calamansi  nimbu is ubiquitous in traditional Filipino cuisine. The fruits are sour and are often used for preserves or cooking. The calamansi bears a small citrus fruit that is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. Calamansi marmalade can be made in the same way as orange marmalade. The fruit is a source of vitamin C.

The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and cocktails. The juice can be used in place of that of the common Persian lime (also called Bearss lime). The juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. A liqueur can be made from the whole fruits, in combination with vodka and sugar.

The plant is sensitive to prolonged and/or extreme cold and is therefore limited outdoors to tropical, sub-tropical and the warmer parts of warm temperate climates, such as the coastal plain of the southeastern United States, parts of California, southern Arizona, southern Texas, and Hawaii. Potted plants are brought into a greenhouse, conservatory, or indoors as a houseplant during the winter periods in regions with cooler climates.