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Calamondin Orange Recipes


By Georgia

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Today signifies the launch of Christmas here at Hayloft. Yes, that’s right, Christmas, in October! We haven’t gone mad, honestly. We’ve put together a fabulous collection of floral winter wonders that make the perfect Christmas gifts, complete with pot and gift tag. We thought we would give you lots of time to carefully select all the beautiful gifts for your loved ones this Christmas. And don’t forget to treat yourself!

Now, of course we know that it’s too early to talk yule logs and Christmas Pudding, so we’d like to introduce you to the Calamondin Orange. As you may have seen, the Christmas collection features two fruitful citrus trees; Citrofortunella Florida Limon and Citrus Mitis Calamondin Orange. The later is a fabulously fragrant and delightfully decorative, hardy evergreen that produces a slightly sour fruit with a surprisingly sweet skin. The calamondin fruit is actually a cross between kumquats and mandarin oranges, and there is so much you can do with it! Take a look at some of our favourite recipes.

Let’s start with a classic...

Calamondin Margarita


If you’re entertaining this Christmas, you need to know about this terrifically tart cocktail.


All you need to do is pick a handful of calamondins from your little citrus tree, cut each one in half, remove the seeds and squeeze the fresh juices out until you have 1 cup (250 ml). Grab yourself a large pitcher and in it, combine the calamondin juice with 1 cup (250 ml) of reposado tequila and ½ cup (118 ml) of Cointreau. All that’s left to do is fill four glasses to the top with ice, pop kosher salt around the rims, pour in your zesty mixture and enjoy!


Calamondin Marmalade



This recipe asks for 20 calamondins so get picking!

Cut each one in half, remove the seeds and squeeze the juice into a bowl. Set that aside and thinly slice the peel into ribbons.

Add 150ml of water to the juice and peel and measure the mixture before digging out a large jam pot pouring it in. Measure out an equal amount of sugar and add that, along with half a tablespoon of butter.

You’ll now want to turn the heat on, keeping it low and stirring frequently. Once the sugar has dissolved, whack the heat up to medium high, bring the mixture to a boil and cook until the marmalade sets (roughly 20 minutes).

Remove from the heat, skim and then pour into hot jars.

All that is left to do is to process the marmalade in a hot water bath for around 20 minutes.

Decorate your jam jars with Christmas ribbon and gift your home grow, home made marmalade to your friends and family!


Calamondin Orange & Almond Cake

This recipe takes a 1950s favourite and adds that tropical twist that we love.



Preheat the oven to 180 degrees then grease and flour a large Bundt pan. You will also need to pop 8 calamondins into a saucepan with water, boil for 20 minutes until they’re soft and then leave them to cool. Now you’re all prepped you can go ahead and mix 3 eggs with 140g of caster sugar in a bowl before adding ½ teaspoon of baking powder and 140g ground almonds and mixing thoroughly.

Time to go back to those cooling fruits. Slice them in half and remove the seeds then pop all of the halves into a food processor with the juice of half a lime and whizz until you have a smooth puree. Add this puree to your almond mixture, give everything a good stir and pour it all into your cake tin. Pop your Bundt pan in the oven for 20-25 minutes and get started on the syrup.

For the syrup you simply need to halve six calamondins, remove the seeds and squeeze the juice into a small saucepan. Add 3 tablespoons of caster sugar, the juice of half a lime and a tablespoon of water and bring it all to the boil. Let it simmer then for 5 minutes, take it off the heat and let it cool.

When your cake is ready, drizzle the delicious syrup all over it, sprinkle with lime zest and enjoy! Serve it up at a festive gathering hot or cold.


You really can do so much with these fruits; we haven’t even touched up the wonders it can do in Asian cuisine. Whatever you decide to whip up using the fruits from your citrus tree, we would love to see! Tag us in your Facebook or Instagram pictures and we’ll post our favourites to help inspire others.

Happy cooking Haylofters!

If, for any reason you are not delighted with your purchase, just return it to us within 21 days.

We promise to exchange the item or return the price you paid for the item in full. This is in addition to your statutory rights.

Hayloft Plants will not agree to refunding the costs of returning the parcel to us.

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