Clementine
Citrus clementina · Nules clementine · Clemenules
Clementine: what every chef needs to know
The clementine (Citrus × clementina) — a hybrid of orange and mandarin, bred for its seedless character and easy-to-separate segments. The flavour is sweeter than a regular orange with less acidity and a fine citrus fragrance. Clementines are strongly seasonal from October to February, with top quality from Spain and Morocco. In commercial kitchens they are used both raw and in hot preparations. Candied clementine zest is a classic ingredient in French patisserie.
Clementine: nutritional values per 100g (fresh vruchtvlees)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Clementine: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
French thin puff pastry tart with clementine segments and almond cream, finished with a honey glaze
Seared foie gras with clementine reduction and lightly caramelised clementine segments as a sweet-and-sour contrast
Winter salad of clementine segments with endive, walnuts and gorgonzola vinaigrette
Clementine: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Score the skin with your thumb; the peel releases in a spiral. The segments are naturally seedless.
Press out the juice, reduce with dry vermouth and chicken stock to a sauce consistency for poultry dishes.
Blanch the peel 3 times; confit in a thick sugar syrup for petit-four fillings or decoration on chocolate tart.
Clementine: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Clementine: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Clementines are available from October to February via imports from Spain, Morocco and Turkey. Peak season is November to January for best quality.
Clementine: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Clementine: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Chalky minerality and fine acidity of Chardonnay Champagne align with the delicate citrus freshness of clementine
- Champagne AOC Blanc de Blancs
- Crémant de Bourgogne Blanc de Blancs
Apricot, honey and fresh buttery acidity of Sauternes create a classic dessert pairing with clementine tart or foie gras combination
- Sauternes AOC
- Barsac AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Clementine
At what temperature should you store Clementine?
Store Clementine at 6–10°C (cold storage), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Clementine professionally?
The primary professional technique for Clementine is Raw peel and serve at room temperature for 3 min. Always verify core temperature with a calibrated probe thermometer.
Does Clementine contain allergens?
Clementine is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Clementine?
Clementine provides 47 kcal, 0.9g protein and 0.2g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Clementine in season?
Clementine is in season in Northern Europe during Oct, Nov, Dec, Jan, Feb. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
