Corsican Clementine

Origin: Corsica, France

Description: Clementines are originated from Oran in Algeria. They were created beginning of the 20^th century by a religious, Brother Clément. They result from the crossing between tangerine and bitter orange. Clementine is almost seedless unlike tangerine. It is a mature green fruit, which becomes orange only under the effect of the fall in winter temperature.

In France, Corsican clementines cover 98% of the national production and are mainly grown in the region of Fiumorbo, Corsican clementines benefit from  Protected Geographical Indication (PGI) label.

Nutrition: Stimulating the immune system, virtues of clementines are numerous. Eating two clementines and you will already get half of the recommended daily intake of vitamin C. They contain flavonoids and vitamin B helping to prevent heart disease by balancing lipid balance. Concentration of carotenoids protect and strengthen bones. Vitamin A from the fruit prevent degradation of visual functions. Vitamin E relieves menstrual pain and acts a powerful antioxidant helping to regenerate skin cells.

How to use: Corsican clementines are usually eaten fresh. In desserts, they can be used to prepare creams, cakes, fruit salads and sorbets.

How to store: At room temperature (18 - 24 degree Celsius) and not enclosed in a container, Corsican clementines can be kept about 3 days. Alternatively, they can be stored in the refrigerator crisper compartment where they last about a week. Do not expose them to direct light. To improve shelf life, the green peduncle must be firmly attached to the fruit.