Variegated Calamondin is a cross between a kumquat and a sour mandarin. At full maturity, the fruit is very small, round and with a thin, smooth, mottled green-orange skin coloring.
They are extremely acidic, very juicy and contain few seeds and used as an ingredient where high acidity is desired. Calamondin halves or quarters may be squeezed into iced tea or onto seafood and meats, for that added touch of tartness. The juice is often employed in the preparation of gelatin salads or desserts, like custard or chiffon pie.