A clementine (Citrus × clementina) is a tangor, a hybrid between a willowleaf mandarin orange (C. × deliciosa) and a sweet orange (C. × sinensis), so named in 1902. 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. Their oils, like other citrus fruits, contain mostly limonene as well as myrcene, linalool, α-pinene and many complex aromatics.
History
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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 Marie-Clément, C.S.Sp. (né Vital Rodier), for whom it would be formally named in 1902. Genomic analysis of the clementine has shown it to have arisen from a cross between the willowleaf mandarine (Citrus × deliciosa) and a sweet orange (Citrus × sinensis). 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, but these are likely distinct mandarin hybrids.
There are three types of clementines: seedless clementines, clementines (maximum of 10 seeds), and Monreal (more than 10 seeds). Clementines resemble other citrus varieties such as the satsuma and tangerines.
Cultivation
This variety was introduced into California commercial agriculture in 1914, though it was grown at the Citrus Research Center (now part of the University of California, Riverside) as early as 1909. Clementines lose their desirable seedless characteristic when they are cross-pollinated with other fruit. In 2006, to prevent this, growers such as Paramount Citrus in California threatened to sue local beekeepers to keep bees away from their crops.
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.
Varieties
- Clemenules or Nules - A popular, seedless, easy to peel clementine with a very pleasing sweet flavor. A mutation of the Spanish Fina variety, Clemenules is the most widely planted clementine in Spain, where it is widely planted and matures from mid-November to mid to late-January. Also widely planted in California, where it matures from October to December.
- Fina
- Algerian
Types
- Seedless - exists in North Africa. Seedless versions of the clementine are known as the common type (seedless or practically seedless). Common Clementines are very similar to the Monreal type; the two types are virtually identical in terms of tree specifics. The seedless Clementine tree is self-incompatible; which is why the fruit has so few or no seeds. In order to be pollinated, it needs to be cross-pollinated.
- Monreal - exists in North Africa. The Monreal clementine can self-pollinate and has seeds. Monreal clementines are on average larger than its seedless variety and has a more abundant bloom and is sweeter.
Production
In 2016, world production of clementines (combined with tangerines, mandarin oranges, and satsumas in reporting to FAOSTAT) was 32.8 million tons, led by China with 52% of the global total (table). Producing more than one million tons each in 2016 were Spain, Turkey, Morocco, and Egypt.
Nutrition
A clementine contains 87% water, 12% carbohydrates, and negligible amounts of fat and protein (table). Among micronutrients, only vitamin C is in significant content (59% of the Daily Value) in a 100 gram reference serving, with all other nutrients in low amounts.
Potential drug interactions
A 2017 study indicated that clementine phytochemicals may interact with drugs in a manner similar to those of grapefruit.
See also
- Clementine cake
- List of foods named after people
References
