Recipes with Oriana - Calamondin

Our trees have been lovingly nurtured to give only the finest natural ingredients. Citrina fruit is highly versatile, letting you experiment with anything from cocktails to desserts to main dishes – and wowing guests with your home-grown produce. With so many exciting possibilities, you will be keen to start playing in your bar or kitchen straight away…so to help you get started here are some tried and tested recipes for each of our fruit varieties…

Calamondin - Oriana
Calamondin Sweet Risotto



  • 1/2 litre milk
  • 1/2 vanilla pod
  • 160g round grain rice (risotto)
  • 60g sugar
  • 35g butter
  • 70cl single cream
  • 1 anise star
  • Juice of 4 calamondin (keep the skin)



Make a Calamondin juice, keep the skin to be cut in a thin “brunoise” (small dice).

Heat the butter in a saucepan. Add the rice and the brunoise of Calamondin, let fry for a few seconds until the rice becomes slightly transparent and impregnate the butter, add the anise star.

Add calamondin juice and let evaporate.

Boil the milk gently with the vanilla pod and add it gradually into the pan, in 3 parts, waiting for the rice to absorb the milk at each time.

Remove from heat, and add the sugar and cream. Cover it, wait 3 to 4 minutes before serving.

Calamondin - Oriana

Prawns ceviche with Calamondin

Ingredients (4PAX)

  • 200g cooked prawns (peeled)
  • 1/2 avocado
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1 small red onion
  • 2 spring onions
  • 10 cherry tomatoes (cut in two)
  • Fresh Coriander
  • Juice of 8 Calamondin
  • Zest of 4 Calamondin
  • Juice of 3 Lemon Lakeland
  • 3 tbsp. olive oil
  • Salt and pepper


In a bowl, cut all ingredients into cubes.

Add shrimp, Calamondin juice, Lakeland juice, Calamondin zest, olive oil, salt and pepper.

Mix well, cover and let it rest in the fridge (20/30 min).

Add coriander leaves before serving.

Calamondin - Oriana

Calamondin hot tea



  • 3 slices of ginger root
  • 1 cinammon stick
  • 2 Calamondin
  • 500ml water



In a tea pot, put the ginger , cinnamon and the Calamondin.

Add hot water and let it infuse for 5 minutes.


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