Clementine-lovers should rest assured that the green colour does not prevent the clementine from being ripe, sweet and tasty. This colour also serves as proof that the fruit has not been ripened in a cold room. Often confused with mandarins, which are a little bigger, clementines are orange-coloured and slightly green at the ends. The result of a cross between the mandarin and the bigarade (bitter orange), the four most well-known varieties are Corsican clementines, the Spanish Oroval and Hermandina varieties, and the Moroccan Caffin and Carte Noire varieties. Others believe that the fruit comes from China. Clementines are said have been discovered by Clement Rodier between 19, in the region of Oran, hence the name "clementine".
Some believe that clementines originally came from Algeria. Specialists still consider the origins of the clementine to be a mystery. Clementine varietiesĮssentially grown in Spain and Japan, the clementines eaten in France come from Corsica. Even the most fragile people can eat clementines, as their flesh is situable for all metabolisms. They are also rich in vitamin C, many minerals and trace elements. With 40 kilocalories per 100 grammes, clementines are ideal for a healthy and balanced diet. Nutritional value of clementinesĪn ideal addition to a healthy and balanced diet, clementines can be eaten for breakfast, for dessert or as a snack. Its taste is somewhere between sweet and tangy. Round and firm, its segments, which are covered by a fine membrane without white filaments, are easy to peel. Low in calories, it can boast being a staple in the autumn and winter seasons. Its juicy and sweet flesh is often particularly fragrant. Starting in early November, the clementine can be found on supermarket shelves and in markets in France. The clementine, often confused with the mandarin, is a winter fruit.
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