Clementine
Clementine | |
---|---|
sweet orange | |
Origin | Algeria |
A clementine (Citrus × clementina) is a
History
The clementine is a spontaneous citrus
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
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.[12][page needed][failed verification]
It 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.[12] Clementines lose their desirable seedless characteristic when they are
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.[12][page needed]
- Monreal – exists in North Africa. The Monreal clementine can self-pollinate and has seeds. Monreal clementines are on average larger than the seedless variety, has a more abundant bloom and is sweeter.[12][page needed]
- Sweetclems — are typically grown in Spain and northern Africa. Unlike other Clementine varieties, they usually have 10 slices. They are slightly smaller than "common" clementines. They have a sweet taste, as suggested by their name, but it is not overbearing and quite mild.[citation needed]
Varieties
- Algerian, the original Rodier cultivar.[14]
- 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]
- Clemenules or Nules – A popular, seedless, easy to peel clementine with a very pleasing sweet flavor. A mutation of the Fina variety, Nules is the most widely planted clementine in Spain, where it matures from mid-November to mid to late-January. Also widely planted in California, where it matures from October to December.[15] It produces seedless fruit that is larger than the Fina, but less sweet.[14]
- Clementine del Golfo di Taranto, a (practically) seedless Italian cultivar given Protected geographical indication (PGI) status by the European Union, produced around the Gulf of Taranto. They have a sweet flavour and an intense aroma.[16]
- Clementine di Calabria, another Italian PGI variety, grown in the Calabria region.[17]
Country | (millions of tonnes) |
---|---|
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[18] |
Nutrition
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 198 kJ (47 kcal) |
12.02 g | |
Sugars | 9.18 g |
Dietary fiber | 1.7 g |
0.15 g | |
0.85 g | |
Niacin (B3) | 4% 0.636 mg |
Pantothenic acid (B5) | 3% 0.151 mg |
Vitamin B6 | 4% 0.075 mg |
Folate (B9) | 6% 24 μg |
Choline | 3% 14 mg |
Vitamin C | 54% 48.8 mg |
Vitamin E | 1% 0.20 mg |
Copper | 5% 0.043 mg |
Iron | 1% 0.14 mg |
Magnesium | 2% 10 mg |
Manganese | 1% 0.023 mg |
Phosphorus | 2% 21 mg |
Potassium | 6% 177 mg |
Selenium | 0% 0.1 μg |
Sodium | 0% 1 mg |
Zinc | 1% 0.06 mg |
Other constituents | Quantity |
Water | 86.58 g |
Entry in USDA Database | |
†Percentages estimated using US recommendations for adults,[19] except for potassium, which is estimated based on expert recommendation from the National Academies.[20] |
A clementine contains 87% water, 12%
Potential drug interactions
A 2017 study indicated that clementine
See also
- Clementine cake
- List of foods named after people
- Apulian Cuisine
- List of Italian products with protected designation of origin
References
- ^ PMID 27902727.
- ^ PMID 24908277.
- S2CID 7667126. Archived from the originalon 2021-03-09. Retrieved 2018-12-29.
- ^ ISBN 978-1-4262-0372-5.
- ISBN 978-3-527-31406-5.
- ^ Trabut, J. L. (1902). "L'hybridation des Citrus: une nouvelle tangérine "la Clémentine"". Revue Horticole. 74: 232–234.
- PMID 11697922.
- ^ Laszlo, Pierre (2007). Citrus: a history. University of Chicago Press. pp. 23–24.
- ISBN 978-1-872960-01-2. [page needed]
- ^ Nosowitz, Dan (23 February 2016). "Your Guide to Everyone's Favorite Winter Citrus: Clementines". smithsonianmag.com. Smithsonian Institution. Retrieved 15 March 2018.
- ^ "Clementines". Fruits info.com. Retrieved 15 March 2018.
- ^ a b c d Hodgson, Richard Willard (1967). "Horticultural Varieties of Citrus". The Citrus Industry (Revised ed.). University of California, Riverside, Division of Agricultural Sciences. Archived from the original on March 8, 2008. Retrieved February 14, 2009. [page needed]
- KATU.com. Associated Press. December 2, 2006. Retrieved July 17, 2010.
- ^ a b c David Karp (2012-12-30). "Farmers Markets: How to be choosy with clementines". Los Angeles Times. Retrieved 2018-07-30.
- ^ "Nules clementine". Citrus Variety Collection. College of Natural and Agricultural Sciences, University of California Riverside. Retrieved 19 February 2015 – via citrusvariety.ucr.edu.
- ^ "Clementine del Golfo di Taranto PGI".
- PMID 22458691.
- ^ "Clementine production* in 2016, Crops/Regions/World list/Production Quantity (pick lists)". UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2017. Retrieved 18 March 2018.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- from the original on 2024-05-09. Retrieved 2024-06-21.
- S2CID 34126212.
- ISSN 0928-0987.