A clementine is a small, easy-to-peel citrus fruit and a variety of mandarin orange, believed to be a natural hybrid of a mandarin and a sweet orange. It was identified and named in 1902 after Clément Rodier, a French missionary who found and propagated the tree in his orchard near Oran, Algeria; cultivation later spread across the Mediterranean, especially to Spain, which remains the world's largest producer, along with Morocco, Algeria, and Italy.
Compared with other mandarins, clementines tend to be less acidic and have a more delicate, floral sweetness, with a smooth texture when fully ripe. They're eaten fresh out of hand, added to salads and desserts, and used in North African and Mediterranean cooking in dishes like tagines and couscous.
Clementines pair well with nuts such as almonds and pistachios, and with warm spices like cinnamon and cardamom, and they're a good source of vitamin C.