Clementines

A clementine is a small mandarin orange that packs a rich juicy sweet-tangy taste.  The clementine has a thin, smooth, bright red-orange skin that is very easy to peel and delicate, red-orange flesh that is virtually seedless.  Here’s something to keep in mind about the clementine: the smaller the fruit the more intense the flavor.  Clementines — which are also called Algerian tangerines — are thought to be a natural hybrid between a common mandarin orange and the bitter orange.

Nutrition:  Excellent source of vitamin C, fat free, saturated fat free, cholesterol free, and sodium free.

In Season:  The peak season for clementines is early to mid-winter.

What To Look For:  Choose clementines with a uniform orange color, shinny skin, with no blemishes or wrinkles. They should feel soft.

How to Store:  At room temperature clementines will last for about 2-3 days. Place them in the refrigerator if you do not plan on using them within 2 to 3 days.

Did you know? According to some sources, the clementine was an accidental hybrid of a mandarin tree said to have been discovered by Father Clément Rodier of Misserghin, Algeria in the early 1900’s.  The clementine is named after Father Clément Rodier who discovered this accidental hybrid in the garden of the orphanage he ran near Oran in Algeria in 1900. It is possible that this small citrus came to Algeria from China, but no one knows. Today the Clementine is mostly grown in North Africa and Spain and California, Arizona and Texas.

A clementine is a mandarin orange. The botanical name for the mandarin orange is Citrus reticulata.