I bet you would think that our November Ingredient of the Month would be a squash or maybe even pumpkin. And those are wonderful ingredients, of course. (If you haven’t eaten pumpkin ice cream or pumpkin bread in the past week, then you’re just not doing fall justice.)
Our IOTM is something sweet, tart and one of the few fruits that’s in season in the fall and winter. Clementines!
I’ve been all about the bags of these vitamin C wonders lately, and I even got to buy a few amazing ones from an outdoor market in France.
So, let’s dig in… or unwrap the peel, if you will.
Tell me more:
Clementines are a hybrid in between mandarin oranges and a sweet orange. They have a glossy orange outer peel that is easy to peel. The sweet taste and small size of a clementine makes it a fantastic, on-the-go snack.
Where do I buy them:
You can buy clementines (also referred to as Cuties and/or Halos) at most grocery stores, usually in a bag of 15-20 for anywhere from $4-7. I like the size and price of the bags at Trader Joe’s.
Where do I store them:
I like to store my clementines in a fruit bowl on my kitchen counter, that way they’re not too cold and they are easy to grab and go.
How can I use them:
It’s so easy and fun to use clementines in the place of any other citrus fruit. Just peeling and eating is a perfect way to eat them, but they’re useful beyond that, too. From the zest to the juice, they have a bright and citrusy flavor that is great in cooking and baking.
- Use the zest in a tasty bundt cake
- Make a pretty swirly peel or use the juice in your favorite cocktail
- Throw on top of your favorite salad or fruit salad
- Make clementine curd or a creative vinaigrette
- Use instead of lemon on your favorite fish dish
- Bake cranberry orange scones or an upside down cake for your Thanksgiving guests
- Like chocolate oranges?
- Add to your hot toddy
What’s your favorite way to use clementines?