Clementines

The history of the Clementine is somewhat of a mystery, although it is thought that a monk from Algeria discovered a natural mutation while working in a mandarin garden at an orphanage. Wherever this tiniest of mandarins began, it has found its natural climate and exceptional soil not only in Spain, but also in the US. Commercial production of the Clementine began in Spain in 1925, and today over 160,000 acres are dedicated to its cultivation.

The market for Clementines in the US really began when there was a shortage of domestic oranges due to a freeze a few years ago in Florida. First brought to the US in the 1980's, it took almost a decade before the Clementine became accepted here. A cross between a mandarin and the Seville orange, they are very sweet, generally seedless, and have a flavor that makes them very distinctive - clementines peel with minimal effort, and are a perfect size for children.

All varieties of citrus contain good amounts of vitamin C - studies reveal that eating citrus helps reduce the risk of heart disease, stroke and hypertension. Potassium, folic acid, and vitamin C complex of bioflavonoids are all found in fresh Clementines, as well as high amounts of dietary fiber.

The mandarin orange originated in the Far East around 2000 BC - brilliant emerald green, with a very deep orange flesh - unfortunately, most of the mandarins grown in Florida and California go to processing, and unless you are familiar with the fabulous taste of fresh mandarins, like most consumers, the fresh fruit is thought to be green oranges and passed over in the produce section. Nevertheless, thanks to the mandarin the Clementine was born!

When selecting Clementines, look for shiny skin and firm fruit that has a little give to the skin. While most consumers of fresh Clementines believe fresh is the best, Clementines can be added to fresh fruit and vegetable salads, added to risotto for a nice zest, and incorporated into fruit tarts and other desserts.