These gorgeous little beauties grew all over my balcony in tiny shrubs. The only thing knew back then was, they were really sour, and more of an object of beauty. Mom would never dare to use them then. As I grew, I would pluck a few secretly and enjoyed the bitter sour fruit, all by self. And then I inherited a few plants from mom, just to discover that these fruits just do wonders to my cakes and my squashes. But then these bushes would just yield a full harvest twice a year. All these years I thought these were tiny oranges Recently I read about them and discovered that these are naturally existing tiny relatives of Oranges, preferred for their bitter sweet flavours, called Calamondin.
This recipe became a hit in no time, as it serves to the untimely cravings of these unique flavours. Add it to your breakfast table, as a spread, or add to that Muffin, when the fruit is not in season, and you do not wish to use the artificial flavours. Top it up as an Icing to your favourite cake.
I find this also amazing as a spread on my parantha along with some chilies.
| Prep Time | 15 Min |
| Cook Time | 15 Min |
| Servings |
grams
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- 400 grams Calamondin Ripe, orange
- 250 grams Sugar
- 1 tsp Lemon Juice
Ingredients
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|
- Wash and cut the calamondin in quarters, taking out all the seeds.
- Not put these quarters and sugar together on medium heat for 10-15 minutes.
- Cool and store in sterilised glass jar
- Always take the ripe most calamondin for the best flavours.
- Never try to cook it beyond 15 minutes, It will appear loose but suddenly in no time, it might turn into a solid mass. So stop cooking the moment it starts coating the spoon loosely.
- Always store it in glass jar due to its acidic nature.
A no brainer recipe will surely find Itself bookmarked in your collection.
thanks
Thanks