[chanux]

Calamansi I got with Hokkien mee was green outside and yellow/oranage-ish inside. I assumed it's ripe since it was kinda sweet too.

An aside: I used to not use the Calamansi in Hokkien Mee because I thought we don't really do sour in our mains in my origin cuisine. After I saw a friend squeeze (over a spoon to filter out the seeds) Clamansi, I tried it too and regretted all the times I did not add it.