clementines

Clementine is a seedless mandarin-orange cultivar, a hybrid in the Citrus reticulata group commonly described as a cross between a mandarin orange and a sweet orange. It was popularized after being found by Father Clément Rodier in Algeria in the early 20th century, and the fruit bears his name.

Clementines are small to medium in size, about 4–7 cm in diameter, with a thin, loose, deep orange rind that is easy to peel. The flesh is bright orange, typically very sweet with a mild tart note, and they are often seedless or contain only a few seeds.

They are grown mainly in Mediterranean climates. Major producers include Spain, Morocco, Turkey, and Egypt, with the United States producing them in California and Florida in some years. Clementines require warm days and cool nights; harvest occurs in late autumn and winter, with peak season generally November to January in the Northern Hemisphere.

Nutritionally, clementines are a good source of vitamin C, low in calories, and provide some dietary fiber, natural sugars, and trace amounts of vitamin A and flavonoids. They are commonly eaten fresh, added to fruit salads, used in desserts, or juiced; the rind can be zest for aroma.

For storage, keep clementines at cool room temperature for several days or refrigerate to extend shelf life. They keep best when stored unwashed and away from other ethylene-sensitive produce; wash just before eating.