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These small fruits of orange color have the power to bring cheerfulness to the interior of the house by illuminating the fruit platters, and to warm our bodies thanks to their contribution in vitamin C!
Clementine, mandarin, orange, many species to choose from throughout the winter. Here we tell you their secrets and, above all, how to eat them other than raw.
Clementine or mandarin?
This is the question that can create a mini earthquake during a meal with friends. There are those who always use the terms clementine, others mandarin and those who desperately try to explain to the table that there is indeed a difference! We give you the solution to this headache to shine at your next dinner party.
The two fruits are very similar in appearance but are nonetheless different. The clementine is a cross between the mandarin and the orange, which makes it the daughter of the mandarin.
The clementine is smaller than the mandarin, which is larger and has a thick skin. Clementines are usually harvested from October to the end of January, while the mandarin season lasts until March.
Clementines are loved for their seedless-ness, their smooth, easy-to-peel skin and the fact that they can be taken anywhere to fill a hole in the body or a lack of energy!
Although less popular, the mandarin has a sweeter flesh than its daughter.
Tip: keep them at room temperature for up to 7 days. As soon as the clementine or mandarin is a little soft to the touch, it is no longer fit to eat!
Did you know? Spain is the largest producer of clementines in Europe. In France, nearly 30,000 tons of IGP (Indication géographique protégée = under the label of the protected geographical indication) Corsican clementines are produced each year.
Here is an idea of recipe with clementines!
An orange yes, but not all year round
December is the beginning of the orange season, when oranges are at their sweetest and our immune systems need them most in the middle of winter. Indeed, oranges have detoxifying properties, and the icing on the cake is that they guarantee glowing skin.
Extremely rich in vitamin C, this fruit can be eaten in many ways: squeezed into juice, peeled to eat raw, in fruit salads with spices or in savoury recipes.
Find below some KACHEN recipes to inspire you.
Don’t throw away citrus peels!
After peeling a clementine or an orange, the remaining peels are quite large. As part of an anti-waste approach, it is important not to throw citrus peels in the bin but rather to reuse them. So, what do we do with them? So many things!
Candied oranges are very popular on the Christmas table. Once cooked in water and candied in water and sugar, the orange peels are dipped in sugar or dark chocolate, a delight! It is also possible to make this recipe with mandarin peel.
What if you saved the citrus peel for your cocktails? Before peeling an orange or clementine, remember to remove the zest. Place the peel on a plate in the freezer, and once frozen, put it in an airtight box. You can then use them as you wish! In a bottle of fresh water in the summer to add flavour, in your cocktails like a Negroni Pink or to make syrups.
You can also use these citrus fruits in your savoury recipes: on a fish carpaccio, but also with meat.