Clementine: Intolerance & Allergy

The clementine is a relatively small, cold-tolerant, citrus fruit with a sweet, aromatic flavor and only low acidity. Unlike the similar-looking tangerines, clementines are nearly seedless, and they can be stored for up to 2 months without drying out. Clementines are rich in phytochemicals such as vitamin C, some B vitamins, and minerals, and their peak harvesting season runs from November to January, in keeping with the Christmas season.

Here’s what you should know about the clementine

Unlike the similar-looking tangerines, clementines are nearly seedless, and they can be stored for up to 2 months without drying out. Clementines probably originated from a cross between mandarins and oranges in Algeria. However, very similar fruits are also native to China and East Asia. The main areas of clementine cultivation are in southern Europe, northwest Africa, and Florida, where they displace the more delicate oranges because of their cold tolerance. Clementines are the most cold-tolerant citrus fruits and have therefore conquered the Mediterranean region. Another distinctive feature is their almost complete seedlessness, which facilitates their use for refining and enriching dishes. The external appearance of the clementine is very similar to that of the tangerine. The clementine belongs to the so-called “easy peelers”, i.e. fruits that can be easily peeled. The peel is so easy to separate from the pulp that not even a knife is needed for peeling. The main harvest period runs from late November to early January, just in time for the Christmas season, when the main sales are made. Clementines are less prone to drying out, so they can be stored in a cool cellar at about 10 to 15 degrees for up to 2 months. Mandarins, on the other hand, cannot be stored for such a long time because they quickly lose flavor, dry out or even rot easily. The special value of clementines lies not so much in their nutritional content, but more in their capacity as a supplier of secondary ingredients with relevance for the metabolism and the immune system. First and foremost is vitamin C, but also vitamin E and some B vitamins, as well as beta carotenes, which are used by the body as a precursor for the synthesis of vitamin A. As far as minerals are concerned, potassium and calcium should be mentioned above all, which are present in greater concentrations in usable form. The pure nutritional or caloric value, with only 46 kilocalories, is similarly low to other citrus fruits and is based solely on the sugar contained i. v. 8.7 grams per 100 grams of pulp, since proteins and fats are present only in traces.

Significance for health

The health importance of clementines can be ranked similarly to that of other citrus fruits. As mentioned above, the focus of clementine is not on its primary ingredients such as proteins, carbohydrates, or fats, but on its phytochemicals. The clementine is appreciated not only for its sweet taste with only a little sour undertone, but especially for its high content of vitamin C, which acts as an antioxidant in very many metabolic processes. The health-relevant ingredients are very well suited to the season of November to January, when the adequate supply of fresh fruits and vegetables often falls somewhat behind. Due to their relatively low nutrient content, clementines can be consumed without hesitation and without having to “worry about your figure”. Various constituents (glycosides) in the peels of clementines and tangerines have antibacterial and antifungal effects and properties, which are also considered to inhibit growth in certain types of cancer. Certain flavonoids, which are mainly contained in the peel and the white separating membranes between the fruit segments, have a positive influence on insulin sensitivity and thus have a preventive effect against type 2 diabetes. They also ensure improved fat burning, so that despite their sweetness, the consumption of clementines promotes weight loss rather than weight gain.

Ingredients and nutritional values

Clementines are appreciated not only for their sweet exotic taste and for their practical uses and good storability, but especially for their phytochemicals. Their nutritional and caloric value of only 46 kilocalories per 100 grams of flesh consists exclusively of carbohydrates (sugars). Their protein and fat content is negligible. Important – health-relevant – ingredients are mainly vitamin C (30 mg/100 g), vitamin E, vitamin B1, B2, B6 and folate, as well as minerals and trace elements. Particularly noteworthy is their high content of potassium. Flavonoids such as nobiletin and naringenin are mainly contained in the peel and in the white separating lattices below the peel and between the fruit segments.

Intolerances and allergies

Direct food intolerance or even allergy caused by clementines are extremely rare. However, clementines, like other citrus fruits, not only function as histamine sources, but they also have substances in their portfolio that cause the immune system to release histamines of its own. People with a known histamine intolerance or histamine intolerance may have a symptomatic reaction to eating clementines. Typical symptoms include headaches or migraines, digestive problems, abdominal pain, flushing, nasal mucous membrane swelling, and more. Rarely, circulatory problems, skin itching or skin changes also occur.

Shopping and kitchen tips

Clementines are usually offered exclusively during and shortly after the harvest season, which lasts from late November to early January. In order to possibly also use the white inside of the peel or the peel itself, which contains important flavonoids, it is recommended to go for organic qualities when buying. If green spots appear on the peels of clementines, this is not a sign of unripeness, but is mainly due to the weather conditions during the ripening period and does not represent a quality-reducing characteristic. Unlike tangerines, which can only be stored for about 1 to 2 weeks, clementines can be stored for up to 2 months. However, they should not be exposed to temperatures below 8 degrees, i.e., they should not be stored in the refrigerator. Clementines are extremely convenient as “easy peelers” when it comes to handling. They can be easily freed from the peel using only the fingers, and the individual eight to twelve orange fruit segments can be separated from each other quite easily without splashing juice and making the fingers sticky. The fruit is also popular as an on-the-go snack for the office or school because of its unproblematic preparation for consumption as a source of vitamins and minerals.

Preparation tips

Most often, clementines are consumed in their natural state. However, they also go very well with fruit salads and also with green leafy salads. The flesh is freed from the peel and can be cut into small cubes and added to salads, to which they add a sweet exotic note. The use in sauces for game dishes and other dark meat is also popular. Clementines are even suitable for decorating cakes. In cake baking, pureed pulp can be used, which is mixed with honey and boiled down to a thick – exotic-tasting – syrup. An interesting variation is the use of clementines to make yellow jelly.