Answer:
The fruit of the calamonsi resembles a small, round lime, a little bigger than the size of a thumbnail, 25-35 mm contained by diameter. It has the inviting odor of a tangerine next to a very diaphanous orange skin. In spite of its appearance and aroma, the appetite is quite sour. However, the fruit can be frozen complete and used as ice cubes surrounded by beverages like tea or ginger ale. The liquid extracted by crushing the whole fruit make a flavorful drink similar to lemonade, and a liqueur can also be made from the whole fruits, within combination with vodka and sugar. In Asia the liquid is used to baste fish, fowl, and pork. It is commonly used as a condiment for dishes such as pancit bihon. Calamonsi marmalade is made in one and the same way as red marmalade—with a bit more sugar, providing a delicious spread for toast at breakfast. Like other citrus fruits, the calamansi is elevated in vitamin C, and the liquid can be a good vitamin source.

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