Clementines

Clementines are small, sweet citrus fruits, known for their refreshing flavor and ease of peeling. They are characterized by their thin, smooth, and deep orange skin, as well as their juicy segmented pulp which is generally seedless, making them ideal for direct consumption and for use in various recipes, from desserts to salads and savory dishes.

This fruit is a hybrid between the mandarin and the sweet orange, and its origin is attributed to North Africa in the late 19th century, although today they are widely cultivated in countries with Mediterranean and temperate climates, such as Spain, Mexico, Argentina, and the United States.

Clementines provide numerous nutritional properties: they are rich in vitamin C, antioxidants, fiber, and minerals such as potassium, making them a healthy ingredient that helps strengthen the immune system, improve digestion, and maintain healthy skin.

In different regions of Latin America, the clementine may also be called mandarin or clementine mandarin, although it is important not to confuse it with other varieties of mandarins that may have different characteristics.

In cooking, their use is very versatile: they can be eaten fresh, their juice used in dressings and marinades, their zest incorporated to add aroma to dishes, as well as to make jams, desserts, and refreshing beverages.