How to Remove Astringent Taste in Calamansi Juice

washing and cutting calamansi

A very common practice is cutting  calamansi in middle crosswise prior to squeezing. We are doing this because it is easy. Second, halves calamansi are easier to squeeze. Lastly, we are attempting to maximize the usage of calamasi, e.g. half calamansi per serving of pancit.

When cutting calamansi in its middle part, we are also cutting the seeds. Those cut seeds contribute to astringent taste of juice.  This might not be an issue for everyday home use but we should pay attention to it when it comes to juice production for commercial purposes.  Astringent tasting calamansi  juice (mapakla) is not acceptable to consumers.

The right practice is to cut the citrus  on its tip near the stalk to avoid seed cut. We need an extra effort in order to squeeze it but we will be able to eliminate the astringent taste.

Mechanical extraction of calamasi may break some seeds from time to time. In this case, an enzyme called niringinase naringinase is used to removed the astringent taste.


washing and cutting calamansi

Drop a comment if you know other ways to eliminate astringency in calamansi juice.



  • Do you have procedures on how to make tamarind juice? Gummy tamarind candy?

    • nope, but it is basically the same with other fruit juices, please adapt and modify. Try varying levels of commercial pectin for the gummy candy.

  • what is niringnase and where to buy

    • It is actually naringinase. Sorry for the typo! It is an enzyme use to degrade the bitter compound naringin, which is naturally present in citrus fruits. You may ask for it. I have the feeling this substance is not easy to find.

  • sir/maam
    please give me a chance i need to know how to process clamansi concentrated with honey than you and God bless

  • sir/maam
    please send me a details how to process a calamansi concentrated with honey..many thanks

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