Sun Tropics 100% Pure Calamansi Puree, 10 Ounce (Pack of 3) by SunTropics

Sun Tropics 100% Pure Calamansi Puree has become a game-changer in my culinary adventures. This pack of 3, each containing 10 ounces, is a treasure trove of vibrant flavor. The pure calamansi essence is a burst of citrusy goodness that adds a unique and zesty twist to various dishes and beverages.The convenience of having this puree in a pack of three ensures that I always have a delightful ingredient at my fingertips. Whether used in marinades, dressings, cocktails, or desserts, the Sun Tropics Calamansi Puree brings an authentic and refreshing touch to my creations.I appreciate the quality and versatility that Sun Tropics consistently delivers in their products. This Calamansi Puree pack is a must-have for anyone who enjoys exploring new flavors and elevating their culinary creations with a hint of citrusy brilliance. Highly recommended for those seeking an exceptional and pure calamansi experience.

Calamansi is a fruit tree native to the Philippines. It’s used in just about every Filipino dish as a marinade or sauce. I have used this for many dishes and drinks it is very versatile! The flavor is a tart combination of lemon, lime and orange and it's really DELICIOUS. It's concentrated so you don't need a lot. If I ever run out of fresh limes or lemons I use this as a backup and it lasts a long time! Another plus is it's made in the Philippines.Versatile Food and Cocktail Recipes below:Pad Thai, Topo Chico mineral water (I add just a tsp into a glass super delicious and refreshing, Filipino Pansit, Jollibee's Palabok noodles w/garlic, carne asada tacos, MIX calamansi w/ soy sauce for dipping lumpia or spring rolls, lemon bars, iced lime juice (add sugar), Mojitos, cocktails and non alcoholic drinks, vinaigrettes, sauces, and marinades. In Filipino cuisines, the juice is used to marinate and season fish, fowl and pork. It is also used as an ingredient in dishes like sinigang (a sour meat or seafood broth) and kinilaw (raw fish marinated in vinegar and/or citrus juices). It is commonly used as a condiment in dishes like pancit or lugaw, or in the basic sawsawan (dip) of calamansi juice and soy sauce/fish sauce used for fish, spring rolls, dumplings and various savoury dishes. It is also used in various beverages, such as calamansi juice, a Filipino drink similar to lemonade.Cocktail Recipes:Calamansi Shochu2 oz Nankai Shochu2 oz Soda Water2 oz Calamansi Juice Sun Tropics Calamansi Lime NectarCalamansi Whiskey1.5 oz Whisky1.5 oz Calamansi Juice3 oz Ginger BeerIceCalamansi Spritzer Vodka (via Fairmont hotel)1 ¼ oz Vodka1 oz. Simple Syrup3 Fresh Calamansi MuddledSoda Water. Combine Vodka, simple syrup and Calamansi. Add ice, Shake vigorously. Pour mixture into a Hurricane glass. Top with soda water.

this puree is great tasting

Great treat, I missed this fruit since living in the philippines. Was a little bitter though like it had calimansi zest in it.

so i own several calamansi plants, they only fruit once or twice if i am lucky since i live in the midwest which is very much NOT the ideal climate for this tropical beauty. During the times i dont have fresh calamansi available to me i order this and it is exactly the same flavor. I use it in teas, salad dressing, baking and so on. As a filipina far from any stores that sell any pinoy products/flavors i am always on the hunt for things that taste like home, and this is the best calamansi you'll find that doesnt have any added sugars

Made a superior margarita.

What a disappointment! I received these and they did not look the same on the picture. Although the expiration date says September 2025, the color is not right. There's a discoloration and tastes bitter. Amazon should stop selling this and let the manufacturer know how bad their product is.And the worst thing is, they are NOT eligible for returns nor refundable.Do not buy this product!Photos are attached.

Unlike other calamansi products, this one has a bitter aftertaste when used raw (for beverages etc). Cooking and baking breaks down the bitterness. Juice from fresh calamansi (such as from my own tree) doesn't have this problem, so it's a processing issue. Also the product needs to be stored refrigerated to keep color and prevent oxidation, but this is not stated on the packaging and the product discolors long before the "best before date" on the packaging.