‘Tis the season for citrus, and a little gem can be found at farmers markets and ethnic food markets: calamansi.

Calamansi, also known as calamondin, is a walnut-size, very juicy and tart mandarin-like citrus with a thin, smooth peel and bright orange flesh. Calamansi is used to lend a lively accent in Filipino cuisine. Noodle dishes like pancit benefit from a squeeze of calamansi.

You can also use the fruit in recipes for curd or pie and other concoctions that call for lemons or limes. Add a slice to water or iced tea for a refreshing thirst quencher.

Of note this week at the Kapiolani Community College Farmers Market: mangosteen, Meyer lemon, Yamagata avocado and rambutan. These luscious fruit will be at the Wailea Ag booth; farmers Lesley Hill and Michael Crowell are known for their hearts of palm as well as a wide variety of tropical fruit including durian and lychee and spices like nutmeg, cloves and allspice.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown. Look for "Fresh Tips" every Wednesday.