Here are three ways to use vitamin-packed clementine fruit for full flavor.
Part of the mandarin orange family, pocket-size clementines are one of citrus’ sweetest picks, bursting with vitamin C, folate, and fiber. Look for clementines with firm, tight, orange-all-over peels, with no hollow-feeling or dented spots; heavier ones are generally juicier. The slightly pebbly rind peels off readily, yielding easy-to-separate, usually seedless segments. Store at room temperature out of direct sunlight; refrigeration may prolong storage but can dry them out.
Simmer chopped clementine segments, zest, and juice with pure maple syrup and a touch of cinnamon. Spoon over pancakes, waffles, and French toast.
Toss halved clementine sections with cooked millet or couscous, toasted pistachios, finely chopped kale, and minced parsley. Whisk together equal parts olive oil and clementine juice, a splash of white wine vinegar, and pinches of curry powder and salt; drizzle over salad and toss.
Use a fork to submerge clementine segments, banana disks, pineapple cubes, and other seasonal fruits in warm melted chocolate; place on a parchment-paper-lined baking sheet and chill until firm. Serve at room temperature.
Try these recipes:
Raw Clementine-Cranberry Relish
A zesty and refreshing alternative to cooked cranberry sauce. Both clementines and cranberries are loaded with antioxidants, including vitamin C.
Goat's Milk Custard with Clementines
This tender custard combines earthy goat's milk with bright, tangy clementines and warming spices.