Calamansi
Also known as: Calamondin · Philippine lime
What's special about Calamansi
Small round mandarin-lime hybrid; tart-sweet, aromatic, widely used in Filipino cooking. Excellent container citrus.
Growing this variety
Calamansi follows the same growing basics as Lime. Variety-specific maturity above; everything else below applies to the whole Lime family.
Germination
Spacing & depth
How to plant
Best grown from a grafted nursery tree for true-to-type fruit and faster harvest. From seed: use fresh seed, plant 1/2 in deep in a well-drained mix, keep 75–85°F and moist. Transplant to a sunny, well-drained site sheltered from cold winds, or grow in a large container (15+ gal) that can be moved indoors below 30°F.
Grower's tip
Tropical acidic citrus. Persian (Bearss) is the standard supermarket lime; Key lime is smaller, seedy, and more aromatic; Kaffir is grown for its leaves; Finger lime for its caviar-like pearls.
Soil preferences
Deep, well-drained native soil. Avoid amending the planting hole heavily — roots should learn to grow into the surrounding earth.
5.5–7.5 depending on species (conifers lean acidic; most hardwoods neutral).
Top-dress with compost and mulch in a wide ring; don't backfill with pure compost.
Watering
Deep soak weekly the first two years while roots establish; taper once the tree self-supports.
Slow trickle at the drip line, not the trunk. A 5-gal bucket with a pinhole is ideal.
Overwatered: yellowing, root rot, mushroom collar. Underwatered: leaf scorch, early leaf drop.
Prefers top-watering — Trees are always top-watered — deep slow soak at the drip line, never at the trunk. Bottom-watering only makes sense for nursery seedlings.
Temperature tolerance
Broad — most species tolerate 40–90°F once established
Down to species-rated USDA zone minimum
Hardy once established; young seedlings need protection their first winter.
Special germination requirements
Most temperate tree seed needs cold stratification (30–120+ days at 34–41°F) — see each species entry for the exact time.
Container growing
Possible with the right cultivar
Deep tree pots (root trainers) for the first 1–2 seasons; permanent site required for full growth.
Only dwarf, patio, or bonsai forms live long-term in containers.
Detailed harvesting
Not applicable for ornamental/timber trees. Nut and fruit species — pick when they drop naturally.
Post-harvest storage & preservation
Nuts: keep damp and cool, sow promptly. Winged/coned seed: dry, cool, dark in a sealed jar.
Culinary, medicinal & other uses
Shade, windbreak, wildlife habitat, timber, ornament, and long-term carbon storage.
Medicinal or traditional uses are shared for interest only — this is not medical advice. Consult a qualified professional before using any plant medicinally.
Seed saving
Wind- or insect-pollinated; seedlings rarely match the parent exactly (especially named cultivars — those must be grafted or cutting-grown).
Not practical for trees. Expect variation.
Collect fully ripe seed in fall, clean, dry or keep damp per species, then cold-stratify before spring sowing.
Your zone's planting calendar
Pick your USDA hardiness zone and we'll estimate the key dates for lime in your area. These are regional averages — always check your own last-frost forecast before sowing.
My Calamansi Lime notes
Calamansi Lime seeds on hand
Track packets and loose seeds you already have. Private to your account.
Par level — leave at 0 for no alert. Anything below par shows on Seed Starting and your shopping list.
From your kitchen — grow lime from what you already have
Trees usually mean patience — collect fully ripe seed in fall, clean pulp off, and give most species a cold winter (real or in the fridge) before they'll germinate.
- 1Collect ripe seed/nuts/cones in autumn from a healthy parent.
- 2Clean off any fleshy pulp; dry cones warm to release seed.
- 3Cold-stratify in a bag of damp sand or peat in the fridge (34–41°F) for the time listed on the species.
- 4Sow in deep tree pots and grow on 1–2 seasons before planting to a permanent spot.
Storage: Most tree seed keeps 1–3 years cool and dry; oak/hickory/chestnut nuts must stay damp and be sown promptly.
Order more seeds
Running low? Reorder from one of these seed stores.
Loading…
Other Lime varieties
Key Lime
Small yellow-when-ripe, seedy, highly aromatic lime — the classic Key lime pie lime. Very cold-tender.
Persian Lime
Larger seedless green lime — the standard supermarket lime. Cold-hardier than Key lime.
Rangpur
Sour mandarin-lime hybrid — orange-red flesh, tart. Used in gin and marmalade.
Kaffir Lime
Grown for its distinctive double leaves used in Thai cooking; knobbly bumpy rind is also used.
Australian Finger Lime
Slender finger-shaped fruit filled with juicy vesicles that pop like caviar. Comes in green, pink, and red selections.
Australian Desert Lime
Native Australian citrus — small round fruit, very drought and cold tolerant.
Sweet Lime
Very low-acid lime — mild, almost bland, popular for juicing in India.