I wish the Dalandan is in season all year. This is our local citrus, sweet, and refreshing. It's also called "cahel", after the Spanish word naranja. They are sweeter and of bigger size than the calamansi, or the dalanghita.
Many years ago there was a stall at a farmer's market in Bicutan, where I used to get a basketful every time. You can't really find it at the supermarkets. It's really nice to have the local citrus fruits instead of the imported ones. And definitely much better than all the fake juices sold out there, masquerading as deliciousness in flavoring and sugar called diabetes. Oops.
Here's a nice combination of real Dalandan juice and Pure Malunggay Leaf Powder, a true nourishing and refreshing drink, with no sugar!
Easy to make!
- 1/2 to 1 shot glass of pure Dalandan juice
- 1/2 cup warm water
- 1/4 tsp pure malunggay leaf powder
- Mix the dalandan juice and water in a glass.
- Stir in the malunggay powder vigorously.
- Drink up.
- You can also serve it iced.