Clementines for the festive table

A favourite of the festive table, this sweet and tangy fruit adds a touch of gold to delicious desserts, drinks and bakes

Small, round and sweet, clementines combine the sharp flavour of orange with a hint of honey, encased in a bright, glossy skin. Their appearance in the shops is a good sign that the holiday season is under way. At their best around Christmastime, they are perfect for enjoying on their own or as an ingredient in festive dishes.

Clementines, along with oranges and tangerines, were traditionally used as stocking fillers, with the colours of the fruit symbolising gold.

The clementine is thought to be a cross between a Mediterranean mandarin orange and a variety of bitter orange, developed in Algeria in the late 19th century. Unlike larger oranges, the thin skin of clementines is easy to remove; a quality which often leads to their being labelled in supermarkets as ‘easy peelers’. The fruit inside is typically made up of seven to 14 segments, which are firm and juicy, and easily separated. They are generally seedless, although the segments may occasionally have one or two seeds.

Clementines contain approximately 85 per cent water and have less acid than oranges, but, like most citrus fruits, they are an excellent source of vitamin C. They also provide potassium, folic acid and dietary fibre. Their ease of peeling and their size of approximately 2in (5cm) in diameter makes them ideal as a healthy sweet treat for a lunch box.

When buying, clementines are chosen that are bright orange and uniform in colour, without any hint of green. They should feel firm, and any fruit with soft areas should be avoided. Those fruits that feel heavy for their size are likely to be the juiciest. They will keep for several days if stored at room temperature and out of direct sunlight or for a week or more if placed in the fridge.

Segments of clementine add a citrus taste to salads and other savoury dishes, while their fruity sweetness is ideal for cakes, desserts and drinks. The zest can also be candied or used as a flavouring in cooking.

“So now is come our joyfulst feast; Let every man be jolly” George Wither, ‘A Christmas Carol’