30 SEEDS
KNOWN AS ACID ORANGE, CALAMONDIN ORANGE, PANAMA ORANGE AND KALAMANSI.
WONDERFUL EXOTIC FRUIT TREE
USE IT FOR ANYTHING YOU USE A LEMON OR LIME FOR
WE LOVE THIS FRUIT TO COOK WITH AND FOR JUICE LIKE LIME-AID.  THE FLAVOR IS A CROSS OF TANGERINE AND LIME AND VERY TASTY.
THESE COME FRESH TO YOU RIGHT FROM OUR YARD HERE ON THE BIG ISLAND OF HAWAII
I PUT SOME FUN FACTS BELOW FROM THE WIKIPEDIA ONLINE ENCYCLOPEDIA
In the west it is variously known as acid orange, calamondin orange, or Panama orange, and in the Pacific Islands it is called kalamansi It is a shrub or small tree growing to 3-6 m, and bears small citrus fruit used to flavour foods and drinks. Although sometimes described as a native of the Philippines or other areas of Southeast Asia, the tree is in fact the result of a hybrid between species in the genera Citrofortunella and unknown in the wild. Hybrids between Citrus subspecies have been cultivated for so long that the origins of most are obscure. It is generally held that most species in cultivation are ancient apomictic hybrids and selected cultivars of these hybrids, including crosses with other genera such as Fortunella and Poncirus. The kalamans�s usually described as a cross between Citrus reticulata (Tangerine or Mandarin orange) and Fortunella margarita (Kumquat).
The fruit of the calamondin resembles a small, round lime, usually 25-35mm in diameter, but sometimes up to 45mm. It has the inviting odor of a tangerine with a very thin green or orange colored peel. In spite of its appearance and aroma, the taste of the fruit itself is quite sour, though the peel is sweet. Popping the whole fruit into the mouth to combine the sweet and sour tastes is quite pleasant, though a surprise the first time. The fruit can be frozen whole and used as ice cubes in beverages like tea or ginger ale. The juice extracted by crushing the whole fruit makes a flavorful drink similar to lemonade, and a liqueur can also be made from the whole fruits, in combination with vodka and sugar. In Asia the juice is used to season fish, fowl, and pork. Kalamans�s commonly used as a condiment for dishes such as pancit bihon. Calamondin marmalade is made in the same way as orange marmalade—with a bit more sugar, providing a delicious spread for toast at breakfast. Like other citrus fruits, the calamansi is high in vitamin C, and the juice can be a good vitamin source.
In North America, the calamondin is grown mainly as an ornamental plant; it can be especially attractive when the fruit are present. It is frost sensitive and therefore limited to warm climates (e.g., Florida, south Texas, and Hawaii in the U.S.). If the plant is potted, it may be brought indoors during the winter in areas with cooler climates.
 
The calamondin is as cold-hardy as the Satsuma orange and can be grown all along the Gulf Coast of the southern United States. It is moderately drought-tolerant.  Calamondin trees may be easily grown from seeds, which are polyembryonic with 3 to 5 embryos each. For commercial fruit production in the Philippines, the trees are budded onto calamondin seedlings. In Florida, propagation by cuttings rooted under constant mist is the more common commercial procedure for pot culture. Even leaf-cuttings will root readily.  Plants grown from cuttings fruit during the rooting period and will reach 18 to 24 in (45-60 cm) in height in 10 1/2 months. The flowers are self-fertile and require no cross-pollination. Transplanted into a large container and well cared for, a calamondin will grow at the rate of 1 ft (30 cm) per year; will produce an abundant crop of fruit at the age of 2 years and will continue to bear the year around. Potted plants for shipment can be stored in the dark for 2 weeks at 53.6� F (12� C) without loss of leaves or fruits in storage or in subsequent transit and marketing In orchard plantings, Philippine workers have established that a complete commercial fertilizer with a 1:1 nitrogen to potassium ratio gives the best growth. There are 2 applications: one prior to the onset of the rainy season and the second just before the cessation of rains. Adequate moisture is the principal factor in yield, size and quality of the fruit. Drought and dehydrating winds often lead to mesophyll collapse.
Calamondin halves or quarters may be served with iced tea, seafood and meats, to be squeezed for the acid juice. They were
commonly so used in Florida before limes became plentiful. Some people boil the sliced fruits with cranberries to make a tart
sauce. Calamondins are also preserved whole in sugar sirup, or made into sweet pickles, or marmalade. A superior marmalade
is made by using equal quantities of calamondins and kumquats. In Hawaii, a calamondin-papaya marmalade is popular. In
Malaya, the calamondin is an ingredient in chutney. Whole fruits, fried in coconut oil with various seasonings, are eaten with
curry. The preserved peel is added as flavoring to other fruits stewed or preserved.  The juice is primarily valued for making acid beverages. It is often employed like lime or lemon juice to make gelatin salads or desserts, custard pie or chiffon pie. In the Philippines, the extracted juice, with the addition of gum tragacanth as an emulsifier, is pasteurized and bottled commercially. This product must be stored at low temperature to keep well. Pectin is recovered from the peel as a by-product of juice production. The fruit juice is used in the Philippines to bleach ink stains from fabrics. It also serves as a body deodorant.  The fruits may be crushed with the saponaceous bark of Entada Phaseoloides Merr. for shampooing the hair, or the fruit juice applied to the scalp after shampooing. It eliminates itching and promotes hair growth. Rubbing calamondin juice on insect bites banishes the itching and irritation. It bleaches freckles and helps to clear up acne vulgaris and pruritus vulvae. It is taken orally as a cough remedy and antiphlogistic. Slightly diluted and drunk warm, it serves as a laxative. Combined with pepper, it is prescribed in Malaya to expel phlegm. The root enters into a treatment given at childbirth. The distilled oil of the leaves serves as a carminative with more potency than peppermint oil. The volatile oil content of the leaves is 0.90% to 1.06%.  The chemistry of the calamondin has received only moderate attention. Mustard found the ascorbic acid content of the whole fruit to be, 88.4-111.3 mg/100 g; of the juice, 30-31.5 mg; and of the peel, 130-173.9 mg.

COMBINE SHIPPING

CLOTHING SHIPS FOR $1.50 EACH ADDITIONAL ITEM AFTER FIRST HIGHEST IS PAID

SEEDS SHIP FREE WITH CLOTHING

SEEDS SHIP FREE WITH FREEBEES

PAY SHIPPING ON FIRST PACK OF SEEDS ALL OTHER PACKETS SHIP FREE UP TO 100 SEEDS FOR THE SMALL ONES

LARGER SEEDS PLEASE WRITE FOR SHIPPING QUOTES ON COMBINED RATES MOST .50 EACH ADDITIONAL PACKET

PAY FOR COMBINED ORDERS IN ONE PAYMENT FOR COMBINED RATES TO QUAILIFY THIS KEEPS THE FEES DOWN

FREEBES MUST BE ONE PER LIKE PURCHASE OR THE FOLLOWING
5 PACKETS OF SEEDS = ONE PURCHASE
3 PLANTS OR CUTTING LISTINGS = ONE PURCHASE
ONE CLOTHING OR MISC = ONE PURCHASE

PLEASE WRITE WITH SPECIFIC ITEMS FOR A COMBINED RATE IF YOU ARE NOT SURE HOW THIS ALL WORKS THANKS

ALL MY ITEMS ARE LISTED ON ANOTHER SITE ALSO SO IF IT IS NOT HERE I CANCELED IT DUE TO A SALE

PLEASE WRTIE WITH QUESTIONS I LOVE TO HEAR FROM YOU

I AM TRYING TO KEEP THE PRICES LOW, MAKE OFFERS I WILL ACCEPT ALL REASONABLE ONES

THANKS FOR LOOKING AT MY BOOTH HAVE A GREAT DAY

 PAYMENT

PAYPAL
CREDIT CARDS
W PAYPAL
MONEY ORDERS
CASHIERS CHECKS
 
NO CHECKS!!
 
PAYMENT DUE IN 10 DAYS PLEASE MAIL PAYMENTS EARLY
 
SHIPPING

ALL US STATES
10 TO 100 SEEDS $2
100 UP $4
 
INTERNATIONAL AND CANADA
10 TO 100 SEEDS $4
100 UP $6
 
THIS IS FOR SMALL SEEDS SOME LARGER PIT AND MAC NUT SHIPPING PRICES MAY VARY
 
COMBINE SHIPPING SAVE BIG
HAVE A LOOK AROUND FOR OTHER SEEDS WHICH SHIP FREE WITH THIS AUCTION

SEEDS SHIP FREE WITH CLOTHING PURCHASES
 
ONLY PAY $1.50 FOR EACH ADDITIONAL CLOTHING PURCHASE
 

I LOVE TO HEAR FROM YOU
WRITE WITH ANY QUESTIONS I RESPOND DAILY
createwhoyouare@hawaii.rr.com

Certain images/photos incorporated into this template are the copyrighted property of JupiterImages and are used with permission under license.