Clementine

A clementine (Citrus × clementina) is a specific type of citrus hybrid. It is known as a tangor, which is a fruit that comes from crossing two different citrus species. Specifically, the clementine is a mix of a sweet orange (Citrus × sinensis) and a willowleaf mandarin (Citrus × deliciosa). These fruits are popular because they are typically juicy and sweet. They also contain less acid than many standard oranges.

The physical structure of a clementine is very consistent. The exterior has a deep orange color and a smooth, glossy appearance. Inside, the fruit is divided into segments. Most clementines can be separated into between 7 and 14 segments. Because the skin is easy to remove, these fruits are often sold under the name "easy-peelers." The skin also contains complex aromatics. These natural oils consist mostly of limonene, along with myrcene, linalool, and α-pinene.

There are three distinct types of clementines based on their seeds and growth habits. The first type is the seedless clementine, which is common in North Africa. These trees are self-incompatible, meaning they require cross-pollination to produce fruit. The second type is the Monreal clementine. Also found in North Africa, the Monreal can self-pollinate and contains more than 10 seeds. These fruits are usually larger and sweeter than the seedless variety. The third type is the Sweetclem. These are often grown in Spain and northern Africa. They usually have 10 slices and are specialized to be easy to peel.

The history of the clementine began in the late 19th century. It was a spontaneous hybrid that appeared in Misserghin, Algeria. The fruit grew in the garden of an orphanage. This orphanage was founded by a French missionary named Father Abram. A brother named Clément Rodier discovered and propagated the cultivar. In 1902, the fruit was formally named in his honor.

While some sources suggest similar fruits existed in China, genomic analysis confirms this specific hybrid originated in Algeria.

Cultivating clementines requires specific environmental conditions. They have lower heat requirements than many other citrus plants. This means they can tolerate fruit maturity and unfavorable conditions during flowering better than others. However, in high-heat regions, they bear fruit early. Regions like the Mediterranean basin, North Africa, and California are ideal. These areas help maximize the size and quality of the fruit. In California, the fruit was grown at a research center as early as 1909. It was introduced into commercial agriculture there in 1914.

Many specific varieties of clementines have been developed over time. The Fina variety is a Spanish cultivar. It was originally grown on a bitter orange rootstock to improve flavor. A mutation of Fina is the Nules variety. Nules is a very popular, seedless, and easy-to-peel type. It is widely planted in both Spain and California. In Spain, it matures from mid-November to late January. In California, it matures from October to December. Italy also produces special varieties. The Clementine del golfo di Taranto has Protected Geographical Indication (PGI) status. This variety is grown around the Gulf of Taranto and has an intense aroma.

From a nutritional standpoint, clementines are mostly made of water. A typical fruit contains 87% water and 12% carbohydrates. It contains very little fat or protein. One of the most significant nutrients is vitamin C. A 100-gram serving provides 59% of the Daily Value for vitamin C. While a 2017 study suggested clementine phytochemicals might interact with drugs like grapefruit does, a 2019 study questioned those results.