The Calamondins are now in season and bearing mature fruits! Originally from China, this bush bears a small, sour fruit that resembles both a mandarin orange and a kumquat. Small spines are appear on the branches, and they eventually bloom into heavenly orange-scented blossoms that become a small, seedless, and extremely acidic fruit. Calamondins, while classified as a bush, can be pruned and trained into a tree shape, giving your plant height and attitude! **please note, any plants seen in pots are for product image purposes only. If you'd like your plant to be repotted, please select a planter from the options above the "Add to Cart" button. ** Lighting Direct sunlight will be too harsh for Calamondins, so place the plant near a window with either morning or evening sun to ensure lots of bright, indirect light. To prevent fruits that grow in the winter from dropping, a grow light will prove helpful. Watering Schedule The Calamondins prefer a consistently moist – not wet – soil, so water thoroughly when the first 1-2" of soil is dry. Make sure your Calamondin is in a well-draining soil and in a pot with drainage holes. If your pot has a saucer beneath it, be sure to dry any water that has collected to prevent root rot. Growth Habits Unlike most fruiting plants, the Calamondins are hardy and can survive in temperatures as low as 20 degrees. With bright light and a regular watering schedule, these self-pollinators can bear fruit year-round. Calamondin Recipes If the fruits are too sour to munch on alone, try our Calamondin cocktail; a little tequila goes a long way! INGREDIENTS: 2 oz. Tequila, chilled 1 tsp. Triple Sec 2 oz. simple sugar 2 oz. fresh calamansi juice citrus soda (optional) Calamondin peel (optional) PUT IT ALL TOGETHER:  1. Combine the tequila, triple sec, simple sugar, and calamansi juice into a cocktail shaker filled with ice 2. Shake and pour into your favorite cocktail glass, add citrus soda to taste 3. Garnish with a Calamondin twist and enjoy!