Calamansi

Calamansi is one of those little treasures that you quickly discover when you arrive in the Philippines. This tiny citrus fruit, halfway between lime and tangerine, is found absolutely everywhere. In dishes, in sauces, in drinks, pressed on grilled fish or mixed with soy sauce, it accompanies almost every meal.
Its skin is green, sometimes slightly orange, and its flesh is surprisingly juicy for such a small fruit. The taste is frank and very lemony, lively and tangy, without this bitterness that we sometimes find in classic lemon. What struck us is that it is never too sweet: it brings freshness and pep without weighing down the dish.
We quickly understand why Filipinos put them everywhere. A few drops are enough to spice up a plate, balance a broth or transform a simple glass of water into a refreshing drink. It's a flavor that we now completely associate with this trip, and that we will inevitably seek to rediscover once we return.