If it's possible to binge-eat fruits, then that's my approach to clementines. They're typically sold by the mini-crate, which I can empty myself over the course of a few days.
They are tiny, mostly seedless oranges, with peels that require very little effort to remove. Since the skin is soft, they'll have significantly more give than a typical orange.
When selecting a crate of clementines, avoid moldy fruit or oranges with shriveled skin. And keep in mind that the orange netting always makes them appear slightly brighter than they actually are.
You can keep clementines at room temperature for two or three days, but they'll keep for at least a week in the fridge. Because of their small size, they're perfect for bringing to work or fitting in that lunch box you've been wanting to buy.
As far as cooking, think of clementines as a substitute for oranges, and in some cases lemons. You can make clementine cake or cupcakes, which will have the same tang as an orange roll. They're also great as a fruit salsa component, mixed with red onion and cilantro. And although it's cold, the sweet, bright flavor is great for a sorbet and a good way to get you through the time of year when clementines are no longer in season.
The clementines in stores are typically sweet until around Christmastime. After that I'd wait to buy them until they reappear in February. And then you can try this recipe for candied clementines -- it sounds like sweetness overload.
[Image via Flickr: freewine]
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