Calamondin is often used as a lemon substitute in South East Asia. The fruit halves or wedges are commonly served in “lemon” teas. Calamondin halves are often served on the side with seafood and meats dishes to be squeezed into the dish right before consumption.

The juice is also made into acid beverages. The fruits can be preserved whole in sugar syrup, or made into sweet pickles, or marmalade. In some countries, the whole fruit is pressed and preserved with sugar and licorice and is a popular snack.

It is also a popular ingredient for chutneys. The preserved peel is added as flavouring to other stewed or preserved fruits. It is employed like lime or lemon juice to make gelatin salads, desserts or pie. When mixed with edible gum, the juice becomes an emulsifier. Pectin is recovered from the peel as a by-product of juice production.

The juice is taken orally as a cough remedy and and to reduce fevers and inflammation in traditional medicine. It serves as a laxative when diluted with warm water. Traditionally it is prescribed to expel phlegm when combined with pepper.

The juice is used to bleach stains from fabrics. A deodorant can also be derived from calamansi.

The fruits can be crushed with the saponaceous bark of Entada phaseoloides to make hair shampoo. The juice can be applied directly to the hair after shampooing to eliminate itching and to promote hair growth. Rubbing the juice to insect bites banishes itching and irritation. Calamansi is also believed to reduce freckles and helps to clear skin conditions caused by Acne vulgaris and Pruritus vulvae.