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Calamansi (Citrus × microcarpa), [2] also known as calamondin, [3] Philippine lime, [4] or Philippine lemon, [5] is a citrus hybrid cultivated predominantly in the Philippines.It is native to the Philippines, parts of Indonesia (Borneo, Sumatra, and Sulawesi), Malaysia, and Brunei, as well as parts of southern China and Taiwan.
It can also serve as a base for other types of samalamig if other fruits are added. Aside from its use in samalamig, calamansi juice by itself is a common drink in Filipino households. Unsweetened hot versions are a common home remedy for sore throat or colds. It can also be added to salabat (Filipino ginger tea). [6] [7]
To make shiikwaasa juice more palatable, sugar is commonly added excessively. However, fermentation of Citrus depressa juice has also been demonstrated to cause a significant decrease in the umami, bitterness and astringent tastes of the fruit, [ 8 ] to aid in creating a more flavorful drink while maintaining the nutritional content of the fruit.
Calamansi × Citrofortunella mitis: Calamansi, also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, and Sulawesi in Indonesia in Southeast Asia, Malaysia as well as southern China and Taiwan in ...
When no company took interest, he decided to market his own brand of fruit juice drink. He put up a company called SEMEXCO Marketing Corporation and launched Zest-O orange juice drink in 1980. [1] [2] Zest-O Cola, Zest-O Dalandan & Zest-O Calamansi carbonated soft drinks were introduced in 2000 while Zest-O Root Beer was introduced in 2005.
Lemonade is a popular beverage prepared by diluting the juice and adding sugar. [60] Lemon juice is mixed in salad dressings [61] and squeezed over fruit salad to stop it from turning brown: its acidity suppresses oxidation by polyphenol oxidase enzymes. [62] A variety of flavours can be derived from different parts and treatments of citrus ...
Yuja does not contain much juice, unlike other citrus fruits. They are able to cook in high temperatures without losing their tartness. [4] Yuja have a strong fragrance. Their scent comes from the zest, juices, and essential oils. [5] Yuja tea is bittersweet. In addition, yuja tea is a preservative, so it can be left out on a shelf or counter. [6]
The juice of half-ripened fruits is sour, and is used to flavor Indonesian condiments such as sambal olek, and added to dishes such as soto. A 2020 study suggested the peels of these fruits could have anti-diabetic effects, [ 3 ] while a 2017 study found that the trees had good commercial potential as ornamental pot trees.
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