The Calamondin is a cross between a kumquat and a sour mandarin. At full maturity, the fruit is very small, round, and orange in color, looking very similar to a kumquat.
Calamondins are extremely acidic, very juicy and contain a few seeds. This citrus has been traditionally used as an ingredient where high acidity is desired. Like lemons, the halves or quarters may be served squeezed into iced tea, onto seafood and meats, while the juice is often used in the preparation of gelatin salads or desserts, like custard or chiffon pie.