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The only clementine produced in France, Clémentine de Corse fruits are tiny, delicate, juicy, tangy and rich in vitamins. They are traditionally grown on the French island of Corsica, with its acidic, light soil and the maritime climate with the presence of mountains nearby.
Their skin is smooth, shiny and thin, and its color is a fiery shade of orange (the orange pigmentation comes from the cold). The fruit is hand-picked and sold fresh, which is visually identifiable by its thin green leaves still attached to the clementine.
It is best to eat them within five days, on their own or made into sauces, jams or fruit salads.
