Beyond calamansi: 5 Filipino citrus fruits you should know

Dayap is often used in the Philippines to refer to key lime or similar small green citrus, though usage can vary by region. Larger than calamansi and uniformly green, it offers a more direct, less nuanced sourness with fewer sweet or aromatic notes.

Because of its cleaner acidity, dayap is used when a brighter but less complex citrus profile is preferred. In contrast to calamansi’s layered flavour, dayap reads as sharper and more linear, closer to what many would associate with lime in other cuisines. Beyond savoury applications, its zest is used to flavour delicacies such as leche flan, gurgurya, tibok-tibok and galletas, and in some regions, the fruit itself is transformed into inukit na dayap—a traditional confection where the rind is intricately carved, deseeded and preserved in sugar syrup.

Dayap also plays a role in savoury cooking, particularly as a souring agent for kinilaw and in regional dishes like Pampanga’s longganisa Sulipan. Once more commonly found in local markets, it has become less visible in recent years, at times replaced by imported citrus, prompting renewed interest in its cultivation and preservation.

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Found primarily in Mindanao, biasong is a larger citrus with a thick rind and a distinctly aromatic profile. The fruit is slightly elongated, with textured, sometimes bumpy skin, and contains relatively little juice compared to other citrus.

Its flavour is milder in acidity, with a gentle tartness, slight bitterness and a pronounced fragrance that defines its culinary use. Biasong is often used in marinades, broths and traditional preparations where its aromatic qualities can develop over time. In Northern Mindanao, it is closely associated with kinilaw, where it is used alongside ingredients like tabon-tabon to build depth and complexity—an approach that reflects long-standing regional food traditions.

Botanically, biasong belongs to a group of early or “primitive” citrus and is closely related to makrut lime, with which it is sometimes confused, though it remains a distinct variety. Compared to calamansi and dayap, which are more juice-forward and acidity-driven, biasong contributes more in terms of aroma and character, with a less sharp but more nuanced finish. It is also less commonly cultivated, often foraged or sourced from local markets, and has become increasingly rare in some areas due to environmental pressures. Closely related is samuyaw, a smaller, rounder citrus found in parts of Cebu and Bohol, traditionally used for its fragrance.

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Kabuyaw, known internationally as makrut lime, is distinguished by its bumpy rind and highly aromatic leaves. While its juice is intensely sour and slightly bitter, it is the leaves that are more commonly used, lending a bright, citrusy fragrance to dishes.

In Filipino cooking—particularly in parts of Mindanao—kabuyaw is valued for its aroma rather than its acidity. Compared to more familiar citrus like lemon or lime, its flavour is more perfumed and less straightforward, often used to enhance rather than dominate a dish, such as in stews or coconut-based preparations where the leaves are infused.

Kabuyaw belongs to the papeda group of citrus, a lineage known for its strong aroma and textured skin, and is closely related to biasong. While the two are sometimes confused, they are generally distinguished by form: kabuyaw tends to have larger, darker green, deeply wrinkled fruit, while biasong is smaller, more elongated and lighter in colour when ripe. In some regional cooking, particularly in Mindanao, the two may be used interchangeably in dishes like kinilaw for their aromatic qualities, though they are regarded locally as distinct fruits with their own nuances.

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Often referred to as a local orange, dalandan is typically grouped within the mandarin family, though its classification can vary and is sometimes linked to sour orange or hybrid citrus involving mandarin and pomelo. It is usually larger than dalanghita, with a thicker rind and a more pronounced sweet-tart flavour.

It is typically green-skinned even when ripe, with a flavour that is milder and less acidic than the other citrus fruits on this list. Commonly consumed as juice, dalandan plays a different role from calamansi or dayap, offering refreshment rather than a sharp contrast. Its flavour is closer to orange than lime or lemon, making it more familiar to global palates while remaining a staple in local markets.

Beyond juicing, its aromatic rind is also used in baking—such as in cakes, curds and marmalades—while the fruit itself is sometimes eaten fresh, occasionally with salt or chilli to balance its tartness. In local markets, it is often confused with dalanghita, which is smaller, sweeter and easier to peel, highlighting the nuances within the Philippines’ citrus landscape.

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