Did you know?
An Algerian monk named Clement Rodier is credited by some with discovering the clementine, a cross between a sour orange and a mandarin, in the early 1900s.
Clementines have very peelable rinds, are mostly seedless and break readily into segments for easy eating. These small orange-skinned fruits usually appear in markets around Thanksgiving and are in season through March.
According to Allen Susser’s “The Great Citrus Book,” clementines were introduced to Florida in 1909 and California in 1914. But Spain, which received the fruit in 1925 from Algeria, is the world’s leading producer and exporter. Foods of Spain, an arm of the Trade Commission of Spain, pegged United States sales of Spanish clementines at $158 million in 2004.
Buying tips
Somewhere in size between a golf ball and a tennis ball, clementines are often sold in 5-pound crates.
According to Foods of Spain, the skin should appear bright and shiny, the fruit should be firm but with a slight give, and the color should be brilliant orange. If you buy clementines by the box or crate, check for consistent color throughout.
Storage tips
Clementines will keep for about a week at room temperature. Refrigeration also is an option, and will extend their freshness.
Cooking suggestions
Easily peelable and seedless, clementines are easily enjoyed eaten out-of-hand. Substitute clementines for oranges in salads and other dishes.
Lanie Bayless, daughter of Chicago restaurateur, author and television star Rick Bayless and co-author of “Rick and Lanie’s Excellent Kitchen Adventures,” is the “spokes-teen” for the Spanish clementine industry. On the Clementines from Spain Web site (www.clementinesfromspain.com), sponsored by Foods of Spain, she suggests dipping the clementine segments into a chocolate fondue, using clementines as a topping for a frittata-like Dutch baby or stirred into salsa.
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wdaley@tribune.com
