January is #citruslove and what a perfect way to highlight the staple, most loved and most used citrus in the Philippines - Calamansi.
Calamansi or calamondin or Philippine lime is a staple fruit in any Filipino kitchen not to mention in most of the restaurants here. Calamansi gives that distinct taste in pancit, barbeque, dips and marinades. What is pancit without calamansi? Or Bistek tagalog? Or a simple sawsawan (dip) in most of the grilled foods? I cannot begin to imagine. Though lemons or limes are also sour, it cannot replace the taste that calamansi gives.
I came across an article by Tips and Tricks where she enumerated several usage, 13 actually, of this wonder fruit. Check it out to see why it is called such.
And for my contribution to this month's bloglove - my favorite iced tea concoction. I describe it as healthy, refreshing and so easy to make.
HONEYMANSI ICED TEA
1 liter water
2 tbsps pure calamansi extract
3/4 cup honey
3 bags black tea
In a pot, boil water and put 3 tea bags. boil for 2 minutes.
Remove tea bags and pour in calamansi and honey. Mix.
May be served hot or cold. I like it iced cold. *wink*
so easy, right? Go ahead and make some, let me know what you think, okay?
#citruslove bloghop for January is being hosted by following amazing foodies:
Astig Vegan ~ Richgail
Elephant Eats ~ Amy
Teaspoon of Spice ~ Serena ~@@tspcurry
AstigVegan.com - @AstigVegan
Go and check out what the rest have made for this month: