These tiny, tart oranges are beyond cute. Grown now in California, they range in size from a large olive to a small lime. They can have bright orange or variegated yellow-orange skin with faint green striping and come both with and without stem and leaf attached. Calamondin halves or quarters are delicious dropped into a glass of iced tea or sparkling water. Use the acidic juice in meat marinades, seafood ceviche, dessert custards or cocktails. Calmondin juice is sour to be sure, but the skin has a kumquat-like sweetness which makes a great marmalade. Use the stem and leaf variety for garnishing buffet platters or fruit bowls.