6 Clementine Recipes Packed with Vitamin C

by Siobhan Adcock, Epicurious

Gourmet/Yanes,Romulo AGourmet/Yanes,Romulo A Clementine season will draw to a close in the next month or so, but I'm holding on for dear life. From Thanksgiving through February, we probably munch and slurp our way through a crate of clementines each week in my house. Since introducing my toddler to this easy-peel, seedless, perfectly child-sized fruit, I've found that she alone will mow down up to three clementines a day.

In fact, clementines are so embarrassingly easy to eat that I admit I was surprised to discover so many clementine recipes in the Epicurious database. But there is compelling evidence that someone out there (not me) apparently possesses the self-restraint to do something other than just start gobbling up juicy segments the second the peel is off. And if you, too, are capable of great feats of self-control, you might be interested to try a few.

Clementine Sauce is a flavorful accompaniment to ice cream, fruit, or our favorite Bomboloni.
recipe by Ruth Cousineau

yield: Makes about 1 1/8 cups
active time: 10 minutes
total time: 40 minutes (includes cooling to warm)

1 1/4 pounds clementines (about 8)
1 tablespoon sugar
1 tablespoon cornstarch
Pinch of salt
2 tablespoons unsalted butter, cut into pieces
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Squeeze enough juice from clementines to measure 1 cup.
* Whisk together juice, sugar, cornstarch, and salt in a small heavy saucepan. Bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking, 1 minute.
* Remove pan from heat and whisk in butter until melted.
* Pour into a bowl and cover surface with wax paper or parchment. Cool to warm, about 30 minutes.

Cooks' Note:
* Sauce can be made 3 days ahead and chilled, covered. Rewarm over low heat before serving.

Opposites attract in this colorful alternative to green salad. Ingredients with two completely different textures-juicy clementines and crunchy jicama--marry in a garlicky vinaigrette. With red onion, cilantro, and fresh cheese, each bite is a burst of cool.
recipe by Lillian Chou

yield: Makes 8 (first course) servings
active time: 25 min
total time: 25 min


1/2 teaspoon chopped garlic
1/4 cup fresh lime juice
6 tablespoons olive oil
1/2 teaspoon sugar
8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
1 small red onion, thinly sliced
3/4 cup packed cilantro sprigs
1/2 cup crumbled queso fresco or mild feta
1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

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

Cooks' notes:
* Vinaigrette can be made 4 hours ahead and kept at room temperature.
* Clementines, jicama, and onion can be cut 4 hours ahead and chilled.

More recipes:
Clementines in Ginger Syrup
Citrus Salad with Mint Sugar
Caramelized Clementines
Clementine Negroni

What's your favorite way to eat clementines? (And it's okay to say "as fast as possible.")

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