Clementine

The clementine is a small, sweet citrus fruit with a thin, easy-to-peel skin and (almost always) seedless flesh. Perfect as a snack, and also lovely in salads, desserts and bright dressings.

Latin name: Citrus × clementina
Origin: the Mediterranean region (widely grown in Spain, Morocco and Italy)

Description

Clementines are closely related to mandarins, but they’re often a bit more uniform in shape and slightly milder in flavour. Inside you’ll find juicy segments and a fragrant orange peel that tends to sit loosely around the fruit. Their gentle acidity and natural sweetness make them a crowd-pleaser.

In the kitchen

Enjoy clementines as they are, or add the segments to fruit salads, desserts and bakes. The juice works well in vinaigrettes, marinades and syrups, and zest (only the orange outer layer) adds extra perfume to yoghurt, cakes or custards. They pair beautifully with chocolate, vanilla, cinnamon, ginger, honey, almond, pistachio and fresh herbs like mint. The season is usually late autumn through winter.

Storage & preparation

Store clementines somewhere cool to keep them firm and juicy for longer. At room temperature they dry out sooner. Wash the peel if you plan to zest, and use only the orange outer layer; the white pith can taste bitter. Keep peeled segments covered in the fridge for a short time.