The quatorial climate in Malaysia produces the most fragrant and nutrient rich calamansi or Limau Kasturi in the local language. The trees are evergreen throughout the year, each fruiting season takes 3-4 months, and fruits are available throughout the year. Green Calamansi fruits are often picked for the fresh marekt and are used extensively in Southeast Asian Cuisines. The green-to-yellow fruits are picked for juicing to produce puree for a variety of applications. 

Calamansi has a ph  2.4 to 3 and a Brix of 5 to 8. Calamansi is rich in Vitamin C and Antioxident of Phoretin and Vitaxin. The fresh fruits are picked and send to the fresh markets and supermarket chains within the same day.   Fruit Hub processed the fruits from the farms in TKPM ( Dusun Matahari and Dusun Sinaran Salju) within 74 hours from picking, and the puree are stored at -20'C to keep freshness. 

The Calamansi is a super fruit and contain high anti oxidant properties that has positive effect for detox and weight loss, relieving diabetics and anti cancer. 
For details see Malaysian Agriculture Research & Development ( MARDI) 's Principal Scientist, Dr Surin Roovi's research on Calamansi/Limau Kasturi ( https://www.youtube.com/watch?v=lhSCJibu18Y)