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FRESH CLEMENTINE MANDARIN

Quick Overview

Usage: Clementine Mandarins are most often eaten out of hand because of their sweet & juicy nature in a convenient package - they make the perfect snack. They are also used in salads - often paired with Fennel, blue cheese and other bold flavors where the sweet citrus notes provide a tempering aspect. Clementine mandarins also do well in jellies and preserves given their high brix (sugar) content. Chefs also enjoy incorporating the flavor components of Clementine Mandarins into fish dishes including halibut, flounder, rockfish and other mildly sweet species. Unlike most citrus fruits, the zest from Clementine Mandarins is considered too bitter for cooking.

Selection & Storage: Select Clementine Mandarins that are slightly soft, yet heavy for their size - indicating a juicy piece of fruit that hasn't been off the tree for too long. Fruit that is very firm tends to be a bit tart - which is common early in the season. The longer these little gems stay on the tree, the more brix (sugar) they will develop. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.

Avoid: The extreme sweetness of a Clementine is both its appeal as well as its weakness. The higher the brix (sugar level), the more prone a piece of fruit is to decay and mold. Avoid Clementine Mandarins that are overly soft or are starting to show even small spots of brown. They tend to develop decay spots on the inside that will first appear as a brown spot on the skin.

Seasonal Information: Clementine Mandarins are usually available starting sometime in November and are available through most of January. The fruit early in the season will tend to be tart and become progressively more sweet (and consequently more prone to mold) as Christmas approaches.

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Usage: Clementine Mandarins are most often eaten out of hand because of their sweet & juicy nature in a convenient package - they make the perfect snack. They are also used in salads - often paired with Fennel, blue cheese and other bold flavors where the sweet citrus notes provide a tempering aspect. Clementine mandarins also do well in jellies and preserves given their high brix (sugar) content. Chefs also enjoy incorporating the flavor components of Clementine Mandarins into fish dishes including halibut, flounder, rockfish and other mildly sweet species. Unlike most citrus fruits, the zest from Clementine Mandarins is considered too bitter for cooking. Selection & Storage: Select Clementine Mandarins that are slightly soft, yet heavy for their size - indicating a juicy piece of fruit that hasn't been off the tree for too long. Fruit that is very firm tends to be a bit tart - which is common early in the season. The longer these little gems stay on the tree, the more brix (sugar) they will develop. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life. Avoid: The extreme sweetness of a Clementine is both its appeal as well as its weakness. The higher the brix (sugar level), the more prone a piece of fruit is to decay and mold. Avoid Clementine Mandarins that are overly soft or are starting to show even small spots of brown. They tend to develop decay spots on the inside that will first appear as a brown spot on the skin. Seasonal Information: Clementine Mandarins are usually available starting sometime in November and are available through most of January. The fruit early in the season will tend to be tart and become progressively more sweet (and consequently more prone to mold) as Christmas approaches.

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