Gardening: Calomondine 101
Calomondine (citrofortunella mitis) is a small tree in the citrus family with small deep orange citrus fruit, approximately one-inch diameter. The fruit is shaped like a miniature tangerine and has a wonderful fruity, orange smell. You want to peel and eat one immediately, but upon doing so discover it is a very sour fruit.
The tree has an upright, columnar growth and is approximately 25 feet tall with a dense crown when mature. It is used primarily as an ornamental because of the excellent foliage and fruit color. It is a compact tree making it very useful in home landscape design plans.
Culturally, it should be treated as any citrus tree. Plant in well-drained soil and irrigate well. Fertilize three times a year in March, June and October. Pests which may be a problem are scale and mealy bugs.
Although the fruit is not meant to be picked and eaten fresh it can be used in many ways. It is very acid and can be used in seasoning, beverages and cooking. It preserves well and makes a very tasty marmalade. Serve halves with seafood plates. Add thin slices to punch bowls, hot or cold tea, cold ginger ale or salad dressings.
Use it in place of lemon or lime juice in drinks or desserts. Here are some suggestions for use.
For stock wash four cups of firm fruit. Cut in halves and remove seeds. Slice thinly or put through a food processor. Measure fruit and place in saucepan. Add three cups of water for each cup of fruit and bring to a boil. Cook 15 minutes. Let stand overnight or cook into marmalade immediately.
For marmalade, measure three cups of stock into large saucepan. Bring to a boil and add three cups of sugar. Stir to dissolve sugar. Cook rapidly to 220 f. on a candy or jelly thermometer. Remove from heat and cool to 190 f. Pour into clean canning jars and tighten lids. Process in boiling water canning baths for 10 minutes if long storage is desired.
Frozen calomondine juice
Wash fruit, cut in half and squeeze out the juice. Strain to remove seeds. Pour into clean jars which have a screw top with a rubber liner for sealing. Fill the jars 3/4" from the top and place in the freezer. You may also freeze juice in cubes to be used as desired.
- ½ cup calomondine puree
- 1 package plain white cake mix
- 1 3-ounce package lemon Jello
- 1/3 cup milk
- 4 large eggs
- ¾ cup cooking oil
- 1 tablespoon fresh lemon juice
Make calomondine puree by cutting fruit in quarters, removing seeds and running it through blender. Mix cake mix, dry Jello, milk and calomondine puree together. Beat eggs, oil and lemon juice together. Add to cake mixture. Pour into oiled and floured 10 x 41/2 angel food or bundt cake pan. Bake in preheated 350 degree oven until shape knife comes out clean. Carefully remove from pan onto cake platter.
While still warm spread with …
½ cup calomondine puree
4 tablespoons butter
1 tablespoon fresh lemon juice
2 cups powdered
Spread icing over cake and garnish with pecans and thinly sliced calomondines.
Eileen and Peter Ward have owned a landscape and lawn maintenance company for 35 years. Eileen can be reached at Gswdmarco@comcast.net or 239-394-1413.