For Good Health, Enjoy a Clementine a Day!

— Written By and last updated by
en Español / em Português
Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.


Português

Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.


English

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Clementine, the abundant fruit of the winter season, renders a sweet-tangy taste as compared to other varieties of citrus fruits. The juicy clementine, much like a tangerine, is extremely easy to work with. Their skin is loose and easy to peel, and the silky flesh inside is virtually seedless (some varieties will turn up an occasional seed. There’s a nutritional payoff, too: An average clementine packs up to half of the Recommended Dietary Allowance for vitamin C, folate, calcium, magnesium, phosphorous, and potassium, and is also a good source of fiber.

Sweet and Savory Brussels Sprouts

Ingredients
3 clementines, peeled
¾ cup pomegranate arils
⅓ cup toasted walnuts/pecans, chopped
3 Tablespoons shallots, minced
2 Tablespoons fresh thyme, chopped
½ Tablespoon fresh rosemary, finely chopped
1.5 Tablespoons sunflower oil
2 teaspoons balsamic vinegar
½ teaspoon salt

Instructions

  1. Preheat your oven to 450° F.
  2. Chop the stems off and slice the Brussels sprouts in half. Chop the clementines in half.
  3. Toss all ingredients, except for the balsamic vinegar, in a single layer on large baking sheet.
  4. Roast for 20-25 min, until the sprouts are tender and golden brown.
  5. While roasting, gently toast walnuts or pecans in a pan over medium-low heat, stirring frequently until golden brown.
  6. Add the balsamic vinegar, scraping the bottom of the pan and gently tossing with the ingredients.
  7. Top with nuts and add more salt if needed. Serve immediately.

Serves 4.

Clementine Cranberry Salsa

Ingredients
1.5 cups fresh cranberries
½ cup apple slices
6-8 clementines, peeled & segments cut in half or thirds
½ cup onion, diced
1-2 jalapeno or Serrano peppers, minced (based on spice preference)
3 tbsp. fresh cilantro, minced
½ cup pomegranate arils
1-2 Tbsp. sugar (optional, depending on desired sweetness)
Avocado and baguette for serving, optional

Instructions

  1. In a food processor, pulse cranberries and apples until chopped, then transfer to a bowl.
  2. Add remaining ingredients, except sugar, and mix well. Taste and add sugar if desired to sweeten.
  3. Slice baguette into thin slices. Toast slices if desired.
  4. Spread with mashed avocado and top with salsa.

Crock Pot Clementine Pork Chops

Ingredients
2 thick cut pork chops
5 clementines, peeled
2 tablespoons brown sugar
1 small lemon
2 tablespoons soy sauce
¼ cup chicken broth
½ teaspoon ginger
1 clove garlic, minced
½ teaspoon pepper
½ to 1 teaspoon chili garlic paste

Instructions

  1. Slice clementines into small pieces. Place in crock pot. Cover with sugar and juice of one lemon. Let simmer for one hour on high.
  2. Season pork chops with salt and pepper. Add pork and remaining ingredients to crockpot. Turn temperature to low and simmer for 5 more hours until sauce thickens and pork is fork tender.

Clementine Topped Roasted Salmon

Ingredients
1½ lb. skinless salmon
3 organic clementines, 2 juiced, 1 sliced
1 garlic clove, minced
1 shallot, minced
1 teaspoon ground cumin
1 teaspoon cayenne pepper
½ teaspoon Sea salt
¼ teaspoon ground black pepper
½ bunch cilantro, chopped

Instructions

  1. Preheat oven to 400° F. Place Salmon on a rimmed baking sheet.
  2. Sprinkle cumin, cayenne, salt, and black pepper over top of salmon.
  3. In a small bowl combine juice from two clementines, garlic, and shallot.
  4. Drizzle juice over Salmon and place sliced Clementine evenly over Salmon.
  5. Let sit for 10 minutes and then place in oven on top rack for 15 minutes.

Serves 4.

Southern Clementine Pound Cake with Glaze

Cake ingredients
2 cups (4 sticks) unsalted butter, softened, plus more for greasing the pans
3 cups sugar
8 large eggs, room temperature
Zest and juice of 1 clementine
4 teaspoons pure vanilla extract
4 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cinnamon
½ cup whole milk, room temperature
Glaze ingredients
1 cup confectioners’ sugar
Juice of 2 clementines
Zest of 1 clementine

Instructions for the cake

  1. Preheat the oven to 350° F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour.
  2. Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrape down the sides of the bowl with a rubber spatula, about 5 minutes. Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla.
  3. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps. Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined.
  4. Pour the batter into the prepared loaf pans. Bake for 1 hour 10 minutes, until golden and light. Let the cakes cool for 15 minutes before turning them out of the pans. Set the cakes right side up on a rack to cool.

Instructions for the glaze

  1. In a bowl, combine the confectioners’ sugar and the clementine juice and zest. Whisk together until smooth.
  2. Apply the glaze to the cakes while they are still warm.

Clementine Sugar Cookies

Ingredients
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ cups granulated sugar, plus more for rolling
1 cup (2 sticks) unsalted butter, softened
1 large egg
½ teaspoon orange extract*
½ teaspoon clementine zest, from 1-2 clementines
2 Tablespoons clementine juice*, from 1-2 clementines

Instructions

  1. Preheat oven to 350° F. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, whisk flour, baking soda, baking powder, and salt.
  3. In a separate large bowl or the bowl of your stand mixer fitted with the paddle attachment, beat butter and sugar until smooth and creamy. Mix in egg, extract, zest, and juice until well combined. Gradually stir in flour mixture until well combined.
  4. Roll dough into 1-inch balls, then roll in granulated sugar. Place on baking sheet about 1½ inches apart.
  5. Bake for 8-10 minutes, or until cookies are lightly browned around edges. Let cool on baking sheet for 1-2 minutes before removing to a wire rack to cool completely.

Yields  3 dozen.