I bought these at Seafood City (Chula Vista location) several days ago. They were only $2 + for a small tray. I ended up cutting them in half and squeezing the juice into an empty ice cube tray. The seeds were removed of course. After I freeze the cubes, I put them in a ziplock bag and use them whenever I need to use a splash of citrus in recipes. I've used a bit of this in adobo before and also in my sinigang. I've also used it for a snack recipe, "Adobo Flavored Pecans" (that stuff is good, I tell you!). Ironically, the link to my recipe post shows photos of limes being used instead of kalamansi because I couldn't find any at Seafood City in December. My parents have a tree in their back yard but it didn't bear a lot of fruit this year. We also have a tree which seems to be in arrested development - there were only 5 or 6 fruits this summer. It's not often that I can find these fruits in the store. Too bad I don't know anyone else (other than my parents) with this fruit tree and I could get it for free! I could hit up all my friend's parents' backyards though!...."Excuse me Uncle (or Auntie), but can I have some of your kalamansi? Oh yeah, while you're at it, can I also have some kamote, ampalaya, eggplant and sili leaves?"
Update - While looking up the Kalamansi entry on Wikipedia, I also looked up related links and saw this recipe for pie using the Kalamansi juice. Here's the recipe here. The author's blog has lots of healthy recipes, as she is a vegan. I need to start eating more healthy! Now, I have an excuse to use that freshly squeezed kalamansi juice.
