The clementine mandarin, Citrus clementina, is often referenced as an Algerian tangerine. It is the most common cultivars of tangerines. There are at least fifteen known varieties of clementines. These varieties are hybrids or modified versions of the parent clementine variety. When bees cross-pollinate clementines with other fruit the fruits produce unwanted seeds.

The clementine is petite, bright orange in appearance with a glossy, leathery peel rich with essential oils. When punctured or zested the peel reveals bright citrus aromatics. The skin clings loosely to its segmented flesh allowing for easy peeling. Its flesh is juicy, superbly sweet and generally seedless.

Serving Ideas

With their balance of acidity and sweetness, the clementine tangerine is suitable for eating fresh and for use in cooked preparations. Add whole segments to cakes and salads, or juice for frozen desserts, cocktails, or vinaigrettes. Pair fresh segments with olives, honey, peppery greens, avocado, citrus and seafood. Use clementine tangerine fruit, zest and juice in Mediterranean and Middle Eastern cuisine. Clementine tangerines will keep at room temperature but should be refrigerated for longer storage.

Geography/History

The clementine tangerine is a tangerine that grows prolifically throughout the Mediterranean basin, specifically coastal citrus growing regions of Spain and North Africa. Its exposure to the United States is relatively new. It was received as budwood from Valencia, Spain in 1914. It was only in the 1990's, though that this fruit experienced large commercial-scale success. It is believed that the original clementine was discovered growing as an accidental mutation in a garden in Algeria. Testing of the Algerian tangerine and the original clementine variety proved that they are the same fruit.

Seasons/Availability

The peak season for clementine tangerines is late fall into mid-winter.