The 6th day of seasonal, Italian, edible delights!

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What’s more beautiful than a colorful, flavorful clementine?

Nulla! Nothing!

Happy Citrus Season!

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Clementines on my tavola

Here’s what Wikipedia has to say about the clementine:

A clementine (Citrus ×clementina) is a hybrid between a mandarin orange and a sweet orange, 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. Similarly to tangerines, they tend to be easy to peel. They are almost always seedless when grown commercially (without cross-pollination), and therefore are also known as seedless tangerines.

The clementine is also occasionally referred to as the Moroccan clementine.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.

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I love that the fruits are sold here with the leaves still attached!

Most sources say that the clementine came to exist because of accidental hybridization, with the first fruits discovered by Brother Clément Rodier (after whom the fruit was named in French and then English) in the garden of his orphanage in Misserghin, Algeria. However, there are claims it originated in China much earlier; one source describes it as nearly identical to the Canton mandarin widely grown in the Guangxi and Guangdong provinces in China.

The clementine is not always easy to distinguish from varieties of mandarin oranges. As such, it should not be confused with similar fruit such as the satsuma or honey sweet orange, or other popular varieties.

 

How about this for a pretty presentation!!!?

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