Clementine

Clementinecass

Clementine is a citrus fruit, born from the intersection between mandarin and bitter orange, for this reason it is also known as mandarancio. Characterized by a characteristic scent and a very sweet taste, it is consumed as fresh fruit, like all citrus fruits it has all the typical properties including the high content of Vitamin C.

The peel of the product is not treated with any chemical product, which is why it is totally edible.

Citrus fruit excellent to be consumed as fresh fruit or for the production of preparations such as jams, juices and sorbets.

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Warning: The product is not calibrated. Therefore, in the same package there may be citrus fruits of different sizes.

The peel of the product is not treated with any chemical product, which is why it is totally edible.

Citrus fruit excellent to be consumed as fresh fruit or for the production of preparations such as jams, juices, sorbets and liquor.

Characteristics and quality requirements Clementine variety Common:

  • Shape: ovoid
  • Skin color: deep orange with a smooth and thin surface, not very adherent to the pulp
  • Pulp color: orange color and almost absent seeds
  • Ripening and harvesting period: November - end of December - first ten days of January
  • Juice yield (1) Minimum% value: 35
  • Total soluble solids (2) Minimum value (° Brix)%: 10
  • Total acidity (3) maximum value (g / 100 ml): 1.5
  • Maturation ratio (4) (SS.T./Acidity T.) Minimum value: 8

(1) = determined by means of a citrus squeezer with a spinning machine (2) = determined on filtered or centrifuged juice (3) = expressed as anhydrous citric acid (4) = determined as Brix / Acids ratio

Clementinecass

Specific References

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