Calamondin

An acid fruit that is most commonly grown in the Philippine Islands although it is probably of Chinese origin. It is believed to be a natural hybrid, with kumquat in the parentage. In the Philippines it is sometimes called calamonding or calamansi.^⁠[1]

In the United States and Canada, Calamondin is primarily planted as an ornamental, in the ground or in a container. UCR notes intermittent flowering and fruiting at its Riverside collection and reports a variegated form with marbled leaves and faintly striped fruit marketed as Peters.^⁠[1]

Fruit very small, oblate to spherical; apex flattened or depressed. Rind color orange to orange-red; very thin, smooth, and finely pitted, easily separable only at maturity; sweet and edible. Segments about 9 and axis small and semi-hollow. Flesh orange-colored; tender, juicy, and acid. Seeds few, small, plump, polyembryonic, and with green cotyledons. Fruit holds on tree remarkably well.^⁠[1]

Tree of medium vigor, highly productive, upright and columnar, nearly thornless; leaves small, broadly oval, and mandarin-like. Strongly cold-resistant.^⁠[1]