Calamansi taught me a real lesson about seed grown versus grafted trees, one I probably should have already known, and unfortunately it wasn’t done teaching it to me yet.
The Basics
Calamansi, a small, tart hybrid citrus, is a staple in Filipino cooking and one of the most useful mini citrus you can grow.
Origin and Habitat
Native to the Philippines and surrounding parts of Southeast Asia, now grown wherever there’s a Filipino kitchen nearby that wants it.
What It Looks Like
A small citrus tree with small, round, green to yellow fruit, easy to mistake for a lime at a glance.
Uses and Flavor
Squeezed onto practically everything, used in beverages, marinades, and preserves, and honestly improves plain water enough on its own to be worth growing for that alone.
Growing It Here
We actually planted one from seed years ago thinking it might eventually fruit. After six years with nothing to show for it, we finally chopped it down and replaced it with a proper grafted tree that’s guaranteed to produce quality fruit, planted the same day as a whole new round of citrus: Meyer’s lemon, Tahitian lime, pink finger lime, Buddha’s hand citron, navel orange, tangelo, and a wild rootstock lemon. Unfortunately, that grafted replacement didn’t make it either. I need to plant a new one soon, hopefully third time’s the charm.
Pests and Diseases to Watch For
Nothing specific identified, whatever got this one wasn’t an obvious pest or disease.
Kenta’s Take
Six years of patience with the wrong approach taught me a lot, but apparently not quite enough, since the grafted replacement didn’t make it either. Still going grafted for the next attempt. Some lessons just need repeating.