Clementine

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For other uses, see Clementine (disambiguation).

Five Clementines whole, peeled, halved and sectioned.

A Clementine is the fruit of a variety of mandarin (Citrus reticulata), named in 1902. This fruit is a variably formed citrus ranging from slightly oblate through globose to oblong and sometimes broadly pyriform from development of neck or collar, as well as variably sized, ranging from medium-small to medium. The rind is of medium thickness; moderately firm, but easily peelable and does not puff until well after maturity. Smooth and glossy surface of colour deep orange to reddish-orange. The flesh is a deep orange colour, and is described as tender and melting with a sweet flavour. Typically there are 8 to 12 juicy segments.^[1]

The Clementine is not always distinguished from other varieties of mandarin: in German and Russian, it is generally referred to as "Mandarine". However, it should not be confused with similar fruit such as the satsuma, which is another name for the Japanese mikan, and is another popular variety. The clementine is occasionally referred to as Algerian tangerine.^[2]^[3]

As with all fruit, the word "Clementine" can also refer to the tree which is known to be medium in vigour and size, almost thornless and a shy bearer.^[3]

Known for its low total heat requirement for fruit maturity and the sensitivity of the seedless fruit to unfavorable conditions during the flowering and fruit-setting period; in regions of high total heat, the Clementine matures very early—only slightly later than the satsuma mandarins. Such regions also favour production of fruit of maximum size and best eating quality. As a consequence, Clementine is without doubt the best early variety in the Mediterranean basin, particularly in North Africa, and in other regions of similar climate.^[1]

Moroccan growers have established three export categories for this variety—seedless Clementines, Clementines (maximum of 10 seeds), and Monreal (more than 10 seeds).^[1]

1 History
2 Nutrition
3 See also
4 References
5 External links

[edit] History

Clementines are generally easier to peel than oranges.

Clementines
Nutritional value per 100 g (3.5 oz)

Energy 50 kcal 200 kJ

Carbohydrates	12.02 g
- Sugars 9.18 g
- Dietary fibre 1.7 g
Fat	0.15 g
Protein	0.85 g
Water	86.58 g
Thiamin (Vit. B1) 0.086 mg	7%
Riboflavin (Vit. B2) 0.030 mg	2%
Niacin (Vit. B3) 0.636 mg	4%
Pantothenic acid (B5) 0.151 mg	3%
Vitamin B6 0.075 mg	6%
Folate (Vit. B9) 24 μg	6%
Vitamin C 48.8 mg	81%
Vitamin E 0.20 mg	1%
Calcium 30 mg	3%
Iron 0.14 mg	1%
Magnesium 10 mg	3%
Phosphorus 21 mg	3%
Potassium 177 mg	4%
Sodium 1 mg	0%
Zinc 0.06 mg	1%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

The traditional story is that it was "originally an accidental hybrid said to have been discovered by Father Clément Rodier in the garden of his orphanage in Misserghin, Algeria."^[4] Clément then raised the tree and gave it the name "clementino".^[5] However, there are claims it originated in China much earlier. James Saunt writes: "Some authorities believe it is virtually identical to the variety known as the Canton mandarin widely grown in Guangxi and Guangdong Provinces in China." In Arabic, it is called "Shaifhirboush".^[6] Likewise, the Japanese botanist Tanaka also thinks that clementines first originated somewhere in Asia.^[5]

Commercial Clementine production in Spain began in 1925.^[7]

The Clementine variety was introduced into the United States in 1909 and brought to California from Florida in 1914 by H. S. Fawcett of the Citrus Research Center at the University of California, Riverside. Evidently another independent introduction was made, since the 1914–15 catalogue of the Fancher Creek Nurseries of Fresno, California, mentions a new early mandarin from Algeria which later proved to be indistinguishable from Clementine. ^[1]

At least two clones of Clementine are known to exist in North Africa—the "common ordinary" and the "Monreal". While the two are indistinguishable with respect to the tree, and virtually so for the fruit, the common ordinary exhibits self-incompatibility, and hence the fruit is seedless or nearly so in the absence of cross-pollination causing less regularity and certainty of fruit production under unfavorable conditions of climate or orchard management. The Monreal clone, which was found in 1940 in the orchard of Vincent Monreal at Perregaux, Oran, is self-compatible and without cross-pollination the fruit is regularly seedy. In both Morocco and Spain, seedless Monreal clones have been reported, but thus far they have not demonstrated superiority over the ordinary clone.^[1]

Clemetines in the Parc de la Ciutadella in Barcelona, Spain.

Being monoembryonic, Clementine is especially suitable as the seed parent for breeding purposes. According to the U.S. Department of Agriculture, Clementine is the seed parent for a number of mandarin-tangelo hybrids—Fairchild, Lee, Nova, Osceola, Page, and Robinson. Clementine is also one of the parents of the Clement tangelo and the Fortune and Fremont mandarins. ^[1]

Clementines, usually grown in Morocco and Spain, have been available in Europe for many years. A market for them in the United States was created recently, when the harsh 1997 winter in Florida devastated domestic orange production, increasing prices and decreasing availability. ^[8] California Clementines are available from mid-November through January; this availability has them referred to in some areas as "Christmas Oranges".^{[citation needed]}

Due to the fact that these fruits lose their desirable seedless characteristic when bees cross-pollinate them with other fruit,^[1] large growers such as Paramount Citrus in California threatened to sue local beekeepers in early 2006 for their bees' trespass into clementine crop land.^[9] Clementines are typically shipped in small wooden or cardboard crates.