Clementines
Geographic Origin and Regions Grown As with all fruit,Clementines can also refer to the tree. They are usually produced in Spain and Morocco, and for many years have been grown throughout Europe. Recently, the United States created a market for the fruit. In 1997, Florida experienced a brutal winter that caused the price of oranges to rise because the supply ran short. During this time, clementines from California were readily available and became popular because of the shortages in Florida. This variety is also referred to as Christmas Oranges. This delicious fruit are a type of mandarin-like, colorful orange. They are ripe and taste best when the skin is loose. It is a medium sized fruit with an outside that is separated into 8-14 segments that can very easily be peeled. It has an advantage over the orange in its ease in peeling. They are very similar to oranges in composition and posses essentially the same nutrients and benefits as that of an orange.When they are cross-pollinated with other fruits they are known to lose the appeal of being seedless. In California, there was even a court case involving a fruit producer and a beekeeper where the fruit producer wanted to sue the beekeeper for not being able to keep the bees away from the fruit. History of Consumption The history of this fruit comes from the story of Father Clement Rodier who accidently discovered the fruit in his orphanage’s garden. Others claim that the fruit originated in China a long time ago. Many people say that it shares many similarities to other fruits such as the Canton-Mandarin. In Arabian areas it is referred to as Kalamintina. Clementines weren’t always separated from other types of mandarins, however. In Japan, the it is called mikan and in Germany it is simply called mandarine. In some instances, they are associated with the tangerine from Algeria. In 1914, California first developed this type of mandarin for commercial agriculture even though it was grown in research centers in California during the early 1900’s. Common Consumption Today They are available from mid November through January and are most often eaten raw. They are pealed and put into fresh fruit salads, cereals, and yogurt, or packaged individually in small cups. They are also used to make pies, jellies, preserves, and other desserts. They are also used to make vinaigrettes and sauces for meat dishes. Vitamins, Minerals and Phytochemical Components The ripe fruits contain vitamins A and C as well as essential sugars, calcium, folic acid, and potassium. It is also a good source of dietary fiber. They help the body retain water and cleanse the body by stimulating detoxification. The vitamins and minerals in the fruit also treat nervous tension, insomnia, and restlessness.
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