A perfect day to stay in the garden for a while. There is a typhoon coming but the sun is slowly showing its face, begging for those quiet moments that one dreams of. It’s the morning ritual of greeting the day with so much hope and enthusiasm, taking a few shots of the garden. Everything is grace, even the simple task of picking calamansi fruits for a healthy juice later.
I have to use a ladder since the fruits on top are in clusters and can’t be reached. I just love these moments – being with nature and enjoying the morning . What a life :)
We have two dwarf calamansi trees which we planted at the same time that we constructed the house seventeen years ago. They bear fruits all year round but summer is the best time to harvest them. When the rainy season sets in, they stop flowering. Calamansi or Philippine lime as they call it has many uses in cooking aside from that refreshing freshly squeezed glass of lemonade. We use it for marinade, for sinigang or paksiw. We also use it as dip for fried or grilled meat and fish. And it is better if you harvest it while it is still green but already matured since you can get more juice than when it ripens.