If you’ve been to an Asian market or even your local Trader Joe’s recently, you might have noticed a tiny, green citrus fruit making its way onto shelves and into the hearts of food enthusiasts: calamansi. This tangy, versatile fruit, a staple in Filipino cuisine, is now crossing cultural boundaries and capturing the attention of American consumers. But why is calamansi suddenly becoming so popular in the U.S., and can it rival the lemon as the citrus of choice?
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