Inventory, 30 lbs : 0
This item was last sold on : 02/18/18
Clementine tangerines are petite, bright orange in appearance with a glossy, leathery peel rich with essential oils. They are approximately 5 centimeters in diameter. 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 and has a good balance between sweetness and acidity. Clementines are generally seedless but may contain a few seeds.
Clementine tangerines are available late fall into mid-winter.
Clementine tangerine, Citrus clementina or C. reticulata, is also referred to as 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.
Clementine tangerines are a good source for vitamin C. They contain good levels of vitamins A and B-complex. Clementines also have antioxidants in the form of flavonoids and phytochemicals like hesperetin, naringin and naringenin.
Clementine tangerine's balance of sweetness and acidity make them 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.
Clementine tangerines were given their name by Brother Marie-Clément Rodier, also known as Vital Rodier. Rodier was a Catholic missionary who traveled to Algeria in the mid-1800s and is credited with developing Clementines by grafting. Rodier discovered an uncultivated tree within the orphanage's orchard where he worked.
The original Clementine tangerine grows prolifically throughout the Mediterranean basin, specifically coastal regions of North Africa. The name Clementine was given to the citrus fruit in 1902, although they likely existed much earlier. Although their journey to the United States is unclear, they were introduced to Florida in 1909 and were grown commercially by 1914 when they reached California. It is believed that the original Clementine was discovered growing as an accidental mutation in a garden in Algeria. Testing of the tangerines from Algeria and the original Clementine variety proved that they are the same fruit.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Land & Water Company||Carlsbad CA||760-729-5263|
|Local Greens Liberty Station||San Diego CA||619-487-9346|
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|Marriott Marquis North Tower||San Diego CA||619-234-1500|
|La Costa Resort & Spa Pastry||Carlsbad CA||760-431-8455|
|Vertex||San Diego CA||858-404-6612|
|Venissimo Cheese North Park||San Diego CA||619-376-1834|
|Pendry SD (Nasons)||San Diego CA||619-738-7000|
|Sorority Cuisine - SAE||San Diego CA||310-402-6195|
|Coin-Op Game Room (Downtown)||San Diego CA||619-255-8864|
|Shorehouse Kitchen||La Jolla CA||858-459-3300|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Chateau Lake San Marcos||San Marcos CA||760-471-0083|
|Warren Walker School Mission Valley||San Diego CA||619-223-3663|
Recipes that include Clementine Tangerines. One is easiest, three is harder.
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