Leave them as long as you wish... until they fall at least.

Hey Laura, you beat me to it. Merry Christmas to you and all the Citrus forum denizens!

I agree with John, leave them on the tree. Or take them off and keep them in the refrigerator. I have done that for up to 2 weeks when I felt the tree was not doing too well and I needed more fruit for marmalade.

Thank you both! I hope you guys have a great Christmas! I am more relaxed than I've been in years...wrapping done early even! ;-).

Hi Laura wishing you and your family and all of the citrus forum family a Very Merry Christmas , enjoy everyone.

Brian

Thanks Brian! To you as well!

Merry Christmas! Hope you and everyone else have a wonderful holiday. I've been away from the forum for a while, finishing up my Christmas concerts. Trying to catch reading all the citrus posts tonight.

Leave Calamondins on as long as you want. I usually pick mine off, but I often find them on the floor. I use them all the same. They all will have the Calamondin flavor. After 2 weeks in the fridge they can start getting funky, so use them before then.

Oh yeah, have a Happy New Year too!

Thanks Dave!! Merry Christmas to you and your family!

Merry Christmas and Happy New Year to you !

The same for all users of this forum!

Laura,
Merry Christmas!
I must admit, my experience with calamondins have been to use them when they are just starting to change from green to yellow. This is when they are the juiciest and best tasting. Eating/Using the skin and all.
They will keep on the tree. In fact the fruit will stay on the tree till it is over ripened and uneatable(from my experience and opinion).
All my asian friends are very familiar with calamondins as its widely used in southwest asia as an ingredient to many dishes like limes and lemons.

Thank you eSilviu and weekendwarrior! I hope you are both having a great Christmas! That is what I was wondering about calamondins...mine are not too bad yet, but I don't want them to get yucky. I'll experiment!

Laura, your musical family and forum friends, Merry Christmas and a fruitfull New Year!!!

Thanks Bob!!!

Mary Christmas everyone.

And Happy Chanukah!!

Sorry, I forgot.

Merry Christmas to all and a happy new year! I hope I am not the only one who has made a resolution to get more plants and trees. :)

Merry Christmas! And nope...you are not alone. I have a list ;-)

I made a resolution to get all my citrus tree outside in ground by next spring.

6b Steve

Just made calamondin marmalade. Out of this world delicious!

That's great Vladimir! How many calamondins did you use?

Merry Christmas all and now Happy Holidays...)

Laura, I used 1 quart calamondins and the yield was 1/2 quart marmalade.

Hope everyone is having a great holiday season!

You too Hobby and Mike!

Happy Holidays to everyone on this forum! Wishing you lots of happy moments with your families and your trees :)

Merry Christmas , hope everyones taking some much deserved downtime . I have calamondin for months on the tree without much of an adverse effect .

Catching up on the calamondin notes. Looks like you pretty much have your question answered but I'll add my two-cents worth. I agree, you can pretty much leave the fruit on your calamondin until it falls off. Depending on where different folks have their trees, ambient temperatures, humidity, and possible hard freezes, you may need to pick your fruit before it falls off. My tree is outside in a very humid climate and by the time it falls off it's usually soured a little. Also, temps in the mid to upper 20s will freeze the fruit and make mush out of it so you also should pick fruit with any significant orange on it prior to a hard freeze. Temps in the 29-32 range will probably be ok as long as the duration is short...a few hours during the night. It may be different for potted trees but I think the fruit is just as good for juicing and making into "lemonade, pies, jelly, etc. at any time beginning from the first sign of an orange tint to the peel. The juice and meat inside will be a very nice orange color at the first shade of orange tint to the peel. The fruit will get larger through the ripening period and the acidity/sourness does seem to abate the longer you leave the fruit on the tree (but it will still make you pucker) so there are some reasons to let the fruit ripen a while.