Calamansi and lemon have similar acidic properties but differ in their specific acid content and flavor profile.

Key Insights

• Acid Content:
  • Both calamansi and lemon are rich in citric acid, which contributes to their sour taste.
  • Calamansi tends to have a slightly lower pH compared to lemon, making it marginally more acidic.
• Flavor Profile:
  • Calamansi has a unique flavor that combines the tartness of lemon with a hint of sweetness, often described as a cross between lime and orange.
  • Lemon has a more straightforward sour taste with a distinct citrus aroma.
• Nutritional Composition:
  • Both fruits are high in vitamin C and other antioxidants, but the exact nutritional content can vary slightly.
• Culinary Uses:
  • Calamansi is commonly used in Southeast Asian cuisine, particularly in the Philippines, for marinades, sauces, and beverages.
  • Lemon is widely used in global cuisines for similar purposes but is more prevalent in Western cooking.

Conclusion

While calamansi and lemon share similar acidic properties due to their high citric acid content, they differ in pH levels, flavor profiles, and culinary applications.