Food Feature: Clementines

Clementines

In season: typically at peak in winter, November-March, along with other citrus fruits; when ripe and ready-to-eat, a clementine will be slightly soft and the skin somewhat loose-feeling.

Storage: can be placed in a basket, away from direct sunlight, at room temperature for around 3-7 days (do NOT store covered/sealed because a lack of air circulation may cause them to spoil faster); or refrigerate in produce drawer at low humidity (if able) for up to 2 weeks.

Cooking: typically eaten fresh and raw; can toss in a salad; can be blended into a smoothie or added to yogurt or cereal; can be juiced and/or zested for use in baked goods; can be used in jellies or preserves.

Nutrients: excellent source of vitamin C; good source of fiber, potassium, folate, thiamin, vitamin B6 and the phytonutrients called carotenoids.

Health benefits: contains fiber, which is beneficial for GI health (helps you "stay regular") and heart health (soluble fiber absorbs cholesterol in GI tract to prevent reuptake by the body that can therefore help reduce total cholesterol levels); potassium may help lower blood pressure, which also supports heart health; vitamin C is an antioxidant, supports healthy skin and gums, and helps with the absorption of non-heme iron (from plant sources like beans/legumes and nuts) when eaten together.

Recipe ideas:

Clementines + Cottage Cheese

Sesame Chicken Slaw Salad*

By Taste of Home

*Prefer plant-based? Use edamame or chickpeas instead of chicken; remember, the vitamin C from clementines helps your body absorb non-heme iron from the beans/legumes!

Clementine Sunshine Smoothie

By Cookie and Kate