A clementine is a delightful little citrus fruit that is (probably) a cross between a tangerine and a Seville orange. First discovered in 1902, in a mandarin grove in Algeria, clementines are mainly grown in Spain, Italy, Morocco and Algeria.

Most of the time, clementines are packed and sold in colorful, 5-pound balsam crates. Easy to peel, sweeter than tart, with few if any seeds, clementines provide needed vitamin C throughout the winter, when they are in season and readily available. They make a nice finish to a meal, and can also be used as the basis for cooked dishes, like a moist flourless cake made with poached clementines and ground almonds.

Clementines tend to be less acidic (and sweeter tasting) than other citrus fruits. So while they can be used in place of oranges in most any recipe -- vinaigrettes, marinades, salads -- be prepared for a more syrupy, less tart flavor.

Related: Root Source: Clementine (Cookthink)
Recipe: Parsnip And Orange Purée (Cookthink)