Healthy Ingredient of the Week – Clementines

A clementine might just be the perfect fruit – it’s sweet (but not too sweet), portable, easy to peel, seedless, and packed with nutrition.  This tiny orange, a close cousin of the mandarin, is an excellent source of Vitamin C, a good source of fiber, and very low-calorie (one medium clementine contains only 35 calories).  Clementines are plentiful this time of year; take full advantage of their abundance by incorporating them into your snacks, meals, and desserts.

Chocolate-Dipped Clementines

½ cup semisweet or bittersweet chocolate chip
4 clementines at room temperature, peeled and sectioned
1 tablespoon finely chopped crystallized ginger


  1. Line a baking sheet with parchment or wax paper.
  2. Place chocolate chips in a small glass bowl. Microwave at medium power for 1 minute.  Stir, then continue microwaving in 20-second intervals until melted, stirring after each interval.
  3. Dip half to two-thirds of each clementine section into the melted chocolate. Let the excess drip back into the bowl. Place the dipped fruit on the prepared baking sheet.
  4. Sprinkle crystallized ginger over the chocolate.
  5. Refrigerate until the chocolate is set, about 30 minutes. Makes approximately 30 pieces.

Recipe from EatingWell

Clementine Jicama Salad

½ teaspoon chopped garlic
¼ cup fresh lime juice
4 tablespoons olive oil
½ teaspoon pepper
8 clementines (1 ¾ pounds), peeled and cut crosswise into ¼-inch-thick slices
1 pound jicama, peeled and cut into ¼-inch-thick matchsticks (3 cups)
1 small red onion, thinly sliced
¾ cup packed cilantro sprigs
½ cup crumbled queso fresco or mild feta
⅓ cup raw green (hulled) pumpkin seeds (pepitas), toasted


  1. Mince and mash garlic to a paste, then whisk together with lime juice, oil, and pepper in a large bowl.
  2. Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Sprinkle with cheese and pumpkin seeds. Serves 8.

Recipe adapted from Epicurious


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