THE SWEET LIFE

Ally Loughor-Clarke, group compliance and marketing manager for Indigo Fruit Farming, tells us why she and her kids love the fruit she grows

West and Central Africa, and now in SA. It brings a lot of joy to assist farmers to meet export requirements while providing education and training. The best attribute of ClemenGold, in my

opinion, is that it ripens on the tree. A lot of citrus fruit goes through a degreener (chemical gas) process to enhance the external colour, but what you see in a box of ClemenGold is exactly what was on the tree a couple of days before. I love freshly squeezed ClemenGold juice because I know what goes into making it — absolutely nothing except the juice of 30 ClemenGolds in every 1.5-litre bottle. ClemenGold features prominently in our household during the season (from June to early November). It’s always exciting to anticipate the first season’s fruit. Indigo Fruit Farming operations are scattered throughout South Africa to ensure we supply ClemenGold for a long period with continued availability.

ALLY’S TIPS

• Infuse ClemenGold peel and pieces of fruit in hot or cold water to make a refreshing tea; • Freeze ClemenGold peel in a Ziploc bag and add to a roast (with pieces of fruit, if you like); • The fruit freezes well and when slightly thawed it is a natural sorbet. In summer I serve thinly sliced frozen ClemenGold with the peel still on, drizzled with melted dark chocolate; • In winter I love the pancake stack cake with hot ClemenGold developed by Ishay GovenderYpma of www.foodandthefabulous.co.za; • ClemenGold makes a lovely fruit smoothie. Coupled with macadamia nuts, this is a healthy treat that is naturally sweet and high in protein.