It’s Peak Season for Clementines!

— Written By N.C. Cooperative Extension

From October to February you will see Cuties or Clementines showing up packed in attractive wooden or cardboard crates.  This fruit much like tangerines, are  extremely easy to work with. Their skin is loose and easy to peel, and the silky flesh inside is virtually seedless (some varieties will turn up an occasional seed. There’s a nutritional payoff, too: An average clementine packs up to half of the Recommended Dietary Allowance for vitamin C and is also a good source of fiber.

Clementine Salad with Spiced Walnuts and Pickled Onions


1/2 cup water

1/2 cup red wine vinegar

1/4 cup sugar

1 cup vertically sliced red onion


1 tablespoon orange juice

2 teaspoons olive oil

1 teaspoon Dijon mustard

Remaining ingredients:

8 cups gourmet salad greens

2 cups clementine sections (about 6 clementines)

3/4 cup Spiced Walnuts

6 tablespoons pomegranate seed

To prepare onions, combine first 3 ingredients in a small saucepan. Bring to a boil; remove from heat. Reserve 2 tablespoons vinegar mixture. Combine remaining vinegar mixture and onion in a small bowl; cool to room temperature.

To prepare dressing, combine reserved 2 tablespoons vinegar mixture, orange juice, oil, and mustard; stir well with a whisk.

Combine dressing and salad greens in a large bowl; toss well. Divide salad greens mixture evenly among 6 salad plates. Top each with 1/3 cup clementines, about 2 tablespoons onions, 2 tablespoons Spiced Walnuts, and 1 tablespoon pomegranate seeds.

Marinated Clementines with Vinegar and Pepper

8 sweet clementines (can substitute other small seedless citrus)

1-ounce best quality balsamic vinegar

1 teaspoon sugar

Freshly ground black pepper

Peel the clementines and separate them into segments. In a mixing bowl, toss the fruit segments, vinegar, and sugar. Mix until well combined. Divide the fruit mixture among 4 serving glasses (martini glasses are nice for this), careful to get all the vinegar out of the mixing bowl and into the glasses. Crack fresh pepper over the top and serve.

Traditional Ambrosia

1/2 cup heavy cream

1 tablespoon sugar

4 ounces sour cream

6 ounces homemade mini marshmallows, approximately 3 cups

1 cup clementine orange segments, approximately 6 clementines

1 cup chopped fresh pineapple

1 cup freshly grated coconut

1 cup toasted, chopped pecans

1/2 cup drained maraschino cherries

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Spiced Shrimp Skewers with Clementine Salsa


1/2 teaspoon ground cinnamon

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground coriander seeds

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper

1/8 teaspoon freshly ground black pepper

Dash of ground nutmeg

36 jumbo shrimp (about 2 1/2 pounds), peeled and deveined


6 cups clementine sections (about 6 clementines)

1 1/2 cups chopped peeled jicama (optional according to availability)

1 cup finely chopped red onion

1 tablespoon minced peeled fresh ginger

1 tablespoon fresh lime juice

1 tablespoon extra-virgin olive oil

2 teaspoons chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 serrano chiles, seeded and finely chopped

To prepare shrimp, combine first 9 ingredients in a large bowl; stir well. Add shrimp, tossing well to coat. Cover and marinate in refrigerator 4 hours.

Preheat grill or grill pan.

Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done.

To prepare salsa, combine clementine and remaining ingredients, stirring well. Serve salsa with shrimp.

Posted on Mar 12, 2012
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