Skip to Content

6 Quick Calamansi Substitutes: Add A Twist

There’s this citrusy little fruit called calamansi that’s a game-changer for adding a zing to our dishes. We’ve all been there – you run out of calamansi and think, what now?

Lucky for us, there are some great substitutes that can still give us that tangy twist. Let’s talk about six quick replacements that can save the day.

We’ll make sure your dish still pops with flavor, even without the original tiny citrus. Get ready to upgrade your cooking game with these handy alternatives!

6 Easy Substitutes for Calamansi

Here are six substitutes that can add a similar tang to your dishes:

1. Lemon

Lemon, the citrus superstar we all know and love, is a fantastic alternative. It brings a bright, tangy sourness that’s hard to beat. If you’re out of calamansi, this is an easy go-to.

In recipes, use a 1:1 ratio – equal parts lemon to substitute calamansi. That zestiness is perfect for salads, marinades, and drinks.

Remember: Lemons have a slightly bitter aftertaste. We once swapped it in our favorite fish marinade, and it was a hit with the crowd.

Lemons are versatile and available everywhere. They make delicious substitutes.

2. Lime

Lime is like your sassy, tangy friend who shows up with energy. It boasts a fresh, sharp taste that’s close to calamansi’s profile. You’ll get that zing and a hint of sweetness.

Use it in a 1:1 ratio. If a recipe calls for one calamansi, grab a lime. Our go-to move? Swap lime in guacamole. Instant hit.

Pro tip: Watch out for the slightly bitter kick. It’s a small difference, but noticeable.

Just like lemons, limes are easy to find. They’re pretty much everywhere. Versatile, too.

3. Meyer Lemon

The Meyer Lemon is like a superstar mix of orange and lemon. It’s sweeter and less acidic than the usual lemon, so it brightens up the flavor without that heavy sour punch. Perfect for when you want a milder citrus touch.

Meyer lemons work great in desserts and salads. You use them in a 1:1 ratio with calamansi. We’ve swapped them in our citrus dressing and the taste was unexpectedly mellow and delightful.

Curious about other subs? Check out Meyer Lemon Substitutes for even more ideas.

4. Kumquat

The Kumquat is like that cool cousin of calamansi who shows up out of nowhere and steals the show. It’s got this unique mix of tangy and sweet that really surprises you. The flavor starts off tart like a lemon, but then gives you this sweet finish that’s hard to ignore.

Perfect for dishes where you need a little zest and sweetness. You can use them in a 1:2 ratio like calamansi. We’ve tried it in a glaze over grilled chicken, and it turned out incredible. For more ideas, check out the best Kumquat substitutes.

5. Tangerine

One of our favorite substitutes for calamansi is tangerine. It’s perfect for adding a sweet and tangy flavor to your dishes. Tangerines are sweeter and less acidic than calamansi, which makes them great for adding a mild citrus touch.

Use a 1:1 ratio for tangerine to calamansi. We’ve swapped tangerine juice for calamansi in our citrus-glazed salmon and it was a hit! The dish turned out more refreshing, with a subtle sweetness that was delightful.

For more alternatives, check out Tangerine Substitutes. It’s worth a read!

6. Grapefruit

Last on our list is grapefruit. It sports a tart and tangy flavor, with a subtle bitterness. Think about a mix of sweet and sour.

Swap it in a 1:1 ratio for calamansi. We found it awesome in citrus salads and seafood dishes. It gives a zesty kick with a mild bitter edge that’s just right.

Pro tip: Use fresh grapefruit juice for the best flavor. We loved it in our citrus-marinated shrimp. It’s worth knowing more about grapefruit juice substitutes for other options.