SKU: 44592698353
calamondin mini orange tree

calamondin mini orange tree Citrus × microcarpa

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Description

calamondin mini orange tree Citrus × microcarpaCitrus microcarpa Calamondin Citrus microcarpa, commonly known as calamondin or calamansi, is a compact evergreen citrus with glossy foliage, scented flowers and small orange fruit. Its branching crown stays manageable in a pot, while mature plants can carry flowers, green fruit and ripe fruit during the same season when light and watering remain steady. The fruits are small, round and aromatic, with a thin orange peel and sharp acidic juice.

Citrus × microcarpa – Calamondin

Citrus × microcarpa, commonly known as calamondin or calamansi, is a compact evergreen citrus with glossy foliage, scented flowers and small orange fruit. Its branching crown stays manageable in a pot, while mature plants can carry flowers, green fruit and ripe fruit during the same season when light and watering remain steady.

The fruits are small, round and aromatic, with a thin orange peel and sharp acidic juice. Calamondin is both an ornamental potted tree and a culinary acid citrus, especially for seasoning, drinks, marinades and preserves when the plant has been grown and treated as an edible crop.

Calamondin orange fruit and dense crown

  • Growth habit: Compact evergreen citrus with glossy leaves and a naturally branching crown.
  • Flowers: White scented flowers followed by small round orange fruit.
  • Fruit: Sharp acidic juice and aromatic peel, with calamondin and calamansi both used as common names.
  • Fruit profile: Small orange fruit with sour aromatic pulp and thin peel.
  • Pot habit: Compact citrus for strong light, seasonal warmth and protected wintering above about 13°C.

Small orange fruit and dense branching

Citrus × microcarpa is an accepted hybrid citrus in the Rutaceae family involving kumquat and mandarin ancestry, commonly linked with Citrus japonica and Citrus reticulata. Older names include × Citrofortunella microcarpa, × Citrofortunella mitis and Citrus × mitis.

The plant forms slender woody shoots, oval glossy leaves and starry white flowers. Fruit ripens from green to orange and usually stays much smaller than a mandarin. The pulp is sour, so the fruit is mainly used for juice and flavour.

Calamondin container routine

  • Light: Give very bright light with direct sun where possible. Strong light improves flowering and fruiting.
  • Water: Water deeply once the upper part of the substrate has dried. Keep moisture more even during warm active growth, then water more carefully in winter.
  • Substrate: Use a free-draining citrus substrate with mineral particles. Calamondin roots need both moisture and air, especially in a container.
  • Wintering: Keep bright and protected above about 13°C. Mild winter temperatures need enough light and measured watering.
  • Feeding: Use citrus fertiliser from spring into autumn. Regular nutrition keeps foliage green and improves flower and fruit formation in a long-term pot.
  • Dry air: Heated dry air can increase spider mite pressure and leaf drop. A modest humidity lift plus regular foliage checks lowers winter pest pressure.
  • Flowering under cover: Flowers are self-fertile. Indoors, gently brushing open flowers can improve fruit set where insect activity is low.
  • Repotting: Repot when the pot is well rooted, moving up by one modest pot size. Oversized pots stay wet too long around citrus roots.
  • Pruning: Prune lightly after fruiting or before strong spring growth. Remove shoots from below the graft point if they appear.

Calamondin foliage and crop checks

  • Leaf drop after moving: Check light, draughts, dry air and watering changes. Calamondin reacts quickly when moved from bright outdoor conditions into warmer, darker winter conditions.
  • Yellowing foliage: Inspect the rootball first. Cold wet substrate can damage roots, while pale new growth can point to nutrient shortage in an exhausted mix.
  • Flower drop: Low light, dry air, heat stress or irregular watering can interrupt fruit set. Stabilise the growing conditions before increasing fertiliser.
  • Small or shedding fruit: Young plants may reduce part of their crop naturally. Keep watering even and avoid swings between dry and saturated substrate.
  • Sticky stems or leaves: Look along stems and leaf backs. Remove scale, aphids or mealybug early because honeydew builds quickly on glossy citrus foliage.

Calamondin fruit peel, pets and name

Calamondin peel, leaves and stems contain aromatic oils and psoralens. Clear dropped fruit, loose leaves and cut stems where pets can reach them, and handle small thorns carefully during pruning or repotting.

The generic name Citrus is tied to Latin citron naming and the wider group of aromatic citrus plants. The hybrid sign in Citrus × microcarpa reflects its hybrid origin, while microcarpa means small-fruited. Calamansi is widely used in the Philippines for the fruit and juice.

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Verified Purchase
Gwen Jones
West Palm Beach, US
★★★★★ 5
Quality product
Color: Navy, Size: 6-Quart
I absolutely LOVE my Dutch oven! The reduced cooking time for certain cuts of meat for stews, pot roast, etc., is a definite game changer!! The meat comes out so juicy and tender. I made curry and did the "burning" of the curry and was hesitant because I didn't want the pot to be stained. There were no stains left at all. I've used it numerous times since purchasing and it still looks new. It's very durable and the color is beautiful. If you're looking for a functional, quality, and durable Dutch oven without breaking the bank, this is it! I highly recommend.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on February 9, 2026
S
Verified Purchase
Serhii
Battle Creek, US
★★★★★ 5
Exactly what I wanted
Color: Blue, Size: 6-Quart
Amazing! Looks beautiful, high quality, good price. Well packaged, no defects. Heavy of course :) Blue color is amazing!
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Reviewed in the United States on April 26, 2026
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Verified Purchase
Booksalottle
Phoenix, US
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot. I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues. I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware. ================================ Regarding the 3 Photos and 1 video I've Attached: (Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.) Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina. Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast. Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking. ================================ TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven: (Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware) 1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots. I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food. 2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking. 3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking. 4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought. 5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time. 6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
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Reviewed in the United States on July 2, 2018
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Verified Purchase
Nicholas Wilson
Carnegie, US
★★★★★ 5
Nice BIG enameled cast iron dutch oven. like LeCreuset but costs less
Color: Blue, Size: 6-Quart
This is nice quality, similar to the far more costly French LeCreuset brand. I was surprised how big this model is, possibly too big for my small kitchen and limited storage space. I store it in the oven. It would be great for baking sourdough boule bread.
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Reviewed in the United States on May 13, 2026
J
Verified Purchase
JoiceMaynard
Chelsea, US
★★★★★ 5
Enamel finish
Color: Matte Navy, Size: 6-Quart
This is an amazing pot, got the 6 Qt for beautiful roast dinners and for baking bread. All comes out evenly baked. Cast Iron is best and it has a nice finish for easy clean up.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on April 24, 2026

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