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Clementine
Clementine
a citrus fruit hybrid between a willowleaf mandarin orange (C. × deliciosa) and
a sweet orange (C. × sinensis),[1][2][3] named for its late 19th-century
discoverer.[4] The exterior is a deep orange colour with a smooth, glossy
appearance. Clementines can be separated into 7 to 14 segments. Similar to
tangerines, they tend to be easy to peel. They are typically juicy and sweet,
with less acid than oranges.[4] Their oils, like other citrus fruits, contain mostly
limonene as well as myrcene, linalool, α-pinene and many complex
aromatics.[5]
Clementine
History
Taranto
The clementine is a spontaneous citrus hybrid that arose in the late 19th
century in Misserghin, Algeria, in the garden of the orphanage of Brother
Clément Rodier, for whom it would be formally named in 1902.[6][7][8] Some
sources have attributed an earlier origin for the hybrid, pointing to similar fruit
native to the provinces of Guangxi and Guangdong in present-day China,[9] but
these are likely distinct mandarin hybrids,[10] and genomic analysis of the
clementine has shown it to have arisen from a cross between a sweet orange
(Citrus × sinensis) and the Mediterranean willowleaf mandarin (Citrus ×
deliciosa), consistent with Algerian origin.[1][2]
Cultivation
Clementines differ from other citrus in having lower heat requirement, which
means the tolerance to fruit maturity and sensitivity to unfavorable conditions
during the flowering and fruit-setting period is higher. However, in regions of
high total heat, the Clementine bears fruit early; only slightly later than
satsuma mandarins. These regions such as North Africa, Mediterranean
basin, and California, also favor maximizing the Clementine size and quality.
As a result, the tastiest Clementines are from these hot regions.[12]
Types
Varieties
Spanish clementine, possibly the Fina
cultivar
Fina, a Spanish cultivar originally grown on a bitter orange rootstock that gave
it superb flavor, but due to disease vulnerability is now grown on a broader
range of rootstocks, affecting the flavor profile.[14]
China 17.2
Spain 7.9
Turkey 1.3
Morocco 1.1
Egypt 1.0
Brazil 1.0
World 37.8
*FAOSTAT of the United Nations, which groups these fruits together in their
data[19]
Production
Nutrition
Clementines
Carbohydrates 12.02 g
Sugars 9.18 g
Fat 0.15 g
Protein 0.85 g
Vitamin B6 0.075 mg 6%
Folate (B9) 24 μg 6%
Choline 14 mg 3%
Vitamin E 0.20 mg 1%
Calcium 30 mg 3%
Copper 0.043 mg 2%
Iron 0.14 mg 1%
Magnesium 10 mg 3%
Manganese 0.023 mg 1%
Phosphorus 21 mg 3%
Potassium 177 mg 4%
Selenium 0.1 μg 0%
Sodium 1 mg 0%
Zinc 0.06 mg 1%
Units
μg = micrograms • mg = milligrams
IU = International units
†
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
See also
Clementine cake
Apulia#Cuisine
References
2. Wu, GA; et al. (2014). "Sequencing of diverse mandarin, pummelo and orange
genomes reveals complex history of admixture during citrus domestication" .
Nature Biotechnology. 32 (7): 656–662. doi:10.1038/nbt.2906 .
PMC 4113729 . PMID 24908277 .
3. Barkley, NA; Roose, ML; Krueger, RR; Federici, CT (2006). "Assessing genetic
diversity and population structure in a citrus germplasm collection utilizing
simple sequence repeat markers (SSRs)" . Theoretical and Applied Genetics.
112 (8): 1519–1531. doi:10.1007/s00122-006-0255-9 . PMID 16699791 .
7. Bretó, M. P.; Ruiz, C.; Pina, J.A.; Asíns, M.J. (2001). "The Diversification of
Citrus clementina Hort. ex Tan., a Vegetatively Propagated Crop Species".
Molecular Phylogenetics and Evolution. 21 (2): 285–293.
doi:10.1006/mpev.2001.1008 .
9. Saunt, James (January 1, 2000). Citrus Varieties of the World (2nd ed.).
Sinclair International Business Resources. ISBN 978-1-872960-01-2.
10. Nosowitz, Dan (23 February 2016). "Your Guide to Everyone's Favorite Winter
Citrus: Clementines" . smithsonianmag.com. Smithsonian Institution.
Retrieved 15 March 2018.
17. "Qualigeo.eu" .
18. Hicham Benabdelkamel; Leonardo Di Donna; Fabio Mazzotti; Attilio
Naccarato; Giovanni Sindona; Antonio Tagarelli; Domenico Taverna (2012).
"Authenticity of PGI "Clementine of Calabria" by Multielement Fingerprint". J.
Agric. Food Chem. 60 (14): 3717–3726. doi:10.1021/jf2050075 .
20. Theile, Dirk; Hohmann, Nicolas; Kiemel, Dominik; Gattuso, Giuseppe; Barreca,
Davide; Mikus, Gerd; Haefeli, Walter Emil; Schwenger, Vedat; Weiss, Johanna
(15 January 2017). "Clementine juice has the potential for drug interactions –
In vitro comparison with grapefruit and mandarin juice". European Journal of
Pharmaceutical Sciences. 97: 247–256. doi:10.1016/j.ejps.2016.11.021 .