Calamansi: http://en.wikipedia.org/wiki/Calamondin Citrofortunella microcarpa, the calamondin or calamansi, is a fruit tree in the family Rutaceae native Asia. Other English language common names include calamonding, calamandarin, golden lime, Panama orange, Chinese orange, acid orange. Its cultivation has spread throughout Southeast Asia, India, Hawaii, the West Indies, and Central and North America. The plant is characterized by wing-like appendages on the leaf stalks and white or purplish flowers. Its fruit has either a spongy or leathery rind with a juicy pulp that is divided into sections.
The fruit is indigenous and widely cultivated in the Philippines (Tagalog: calamansi or kalamansî [kɐlɐmɐnˈsɪʔ]; Visayan: limonsito or simuyaw [sɪˈmujɐw]), Malaysia (Also known as limau kasturi) and neighboring northern parts of Indonesia. It is available year-round in the Philippines and is usually seen in its unripened green state. When left to ripen it turns a tangerine orange. http://www.examiner.com/article/calamansi-a-great-citrus-fruit-to-know-and-grow Calamansi, calamondin, Philippine lime – this versatile citrus fruit is the secret ingredient to many mouthwatering Filipino delicacies such as pancit palabok, Leytekinilaw, beefsteak Tagalog, and arroz caldo. One of the most basic Filipino dipping sauces is made with soy sauce and calamansi juice, called toyomansi; and a simple, yet flavorful marinade is a blend of soy sauce, calamansi juice, vinegar, pepper, and garlic.
While many growers see the calamansi as tiny decorative oranges and mostly ornamental, they are finding that the trees are problem free and easy to cultivate both indoors and out. They thrive inside the house in containers, as well as planted in the ground in tropical areas and zones with only occasional mild frosts. Calamansi is the result of a rare natural cross between two closely related genera, theCitrus and the Fortunella, and carries the characteristics of both the parents. The Fortunella parent, Kumquat, lends a dense shrubby habitat, small leaves and a hardy constitution, whereas the Citrus reticulata, Mandarin Orange, lends thorns, tasty fruit and ease of peeling. So the Calamansi has small, easy to peel fruit with the sour acid flavor.
In Central Florida, calamansi trees yield abundant fruit throughout the year. When the trees are covered in blossoms, they emit an intoxicatingly sweet beautiful fragrance that carries with the breeze. Many of my neighbors and co-workers have been introduced with baskets of this sour, thin skinned citrus, learning how to make a refreshing drink that tastes much like lemonade: squeeze and strain the juice of several calamansi, add cold water, and sugar or honey to taste. It’s a superb source of vitamin C and has a light, yet unique flavor equivalent to freshly made lemonade with a tangerine essence. The fruits can be used just like you would limes, key limes, or lemons. So even if you don’t know how to cook any Filipino dishes, you can use to marinade and baste grilled chicken, pork, and seafood, or squeeze into your iced tea, cola, or rum.
The calamansi fruit also has several medicinal uses. It can be a good treatment to itchy scalp, to heal insect bites, remove freckles, clear up acne and pimples, and to deodorize underarms. It is also a popular home remedy for cough. In addition to these, homemakers are awed by its power to remove heavy stains on fabrics, and as a subsitute for any of the ways a lemon can clean the home.

Definition of terms:
Calamansi peeling-strippled rind that sorrounds the pulp
Fertilizer - Any of a large number of natural and synthetic materials, including manure and nitrogen, phosphorus, and potassium compounds, spread on or worked into soil to increase its capacity to support plant growth. http://www.thefreedictionary.com/fertilizer