What's calamansi? The thin peel of the calamansi, a citrus native to southern China, is sweet, while its juice is quite sour. The fruit is most often squeezed over cooked fish or in dipping sauces, such as the bright one served alongside Wenchang chicken. Also found in Florida and California, the citrus tastes like a cross between a lime and a kumquat, and, historically, has been puréed and turned into cakes and confections stateside. We love its floral, acidic juice showered over grilled chicken or mixed with sugar for a refreshing drink. You can also eat it raw, enjoying its sweet peel and tart flesh. When calamansi is in season (early winter to late spring), you can find it in farmers' markets in Florida or California or purchase it (under the name "calamondin") from melissas.com.