Food combinations: clementines are mostly eaten on their own at the table.Storage: keep either in a cool, dark place or in the fridge for up to 10 days.Did you know that oranges have the highest amount of natural fruit pectin? Use organic only to thicken reduced sugar jam (like this fig jam recipe).Any loose looking skins mean the fruit is drying inside and losing its water content What matters is a firm, tight skin and heavy to the touch. If slightly green, they’re still good inside.

How to choose the freshest oranges: brightest orange in colour doesn’t mean they’re the best.Researchers at the INRA in Corsica discovered in 2002 that the Clementine is a natural cross between a mandarine and an orange.The Clementine was born in 1902 in Algeria, when missionary Clément Rodier gave his name on discovering the hybrid in an orphanage garden and surprised the children as they take less time to mature than tangerines.According to Clementine de Corse, they’re rich in vitamin C, vitamin B9, Betacarotine, Provitamine A, and their health benefits range from being antioxidant, antiviral, anti-allergenic to anti-cancerous.How to pronounce French Clémentine: clay-mon-teen.Clementines are most famous from the French island of Corsica in the Mediterranean and, although growing there since 1925, only began producing as of the 1970s.

Clementines are smaller than oranges, characteristically sweet, less acidic and either seedless or a few varieties with seeds (e.g.

Some random facts about sweet French clementines, mainly from Corsica, when it’s the season, and how different they are to tangerines and oranges.Īutumn & Winter: November – February.

Clementine season