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.
½ cup semisweet or bittersweet chocolate chip
4 clementines at room temperature, peeled and sectioned
1 tablespoon finely chopped crystallized ginger
- Line a baking sheet with parchment or wax paper.
- 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.
- 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.
- Sprinkle crystallized ginger over the chocolate.
- 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
- Mince and mash garlic to a paste, then whisk together with lime juice, oil, and pepper in a large bowl.
- Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Sprinkle with cheese and pumpkin seeds. Serves 8.
Recipe adapted from Epicurious