VARIETIES OF CLEMENTINE
Probably the result of crop selection in Algeria in the early part of the century, clementines are available on the market from October through February, to the joy of its many fans who appreciate its sweet, fragrant pulp and total absence of seeds. An infusion of its peel is an effective aid to digestion.
The most common types of clementine are the Common clementine, De Nules, Orovales and Monreales.

THE CLEMENTINE CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Clean, healthy fruit, porous peel, with typical coloring over at least 1/3 of the surface.

Colour
Peel: orange
Pulp: bright orange
Juice: orange

Shape
Oblong, globe-shaped

Flavor and texture
Medium-tender pulp texture, juicy, with medium sugar content and acidity. No seeds.

Refraction index
Consumption: >=10

Juice yield
>35%

Sale period
20^th October through 20^th February

Storage
The fruit will keep for approximately 30 days at a temperature of 5-6 °C and relative humidity of 75-80%.

Handling
Highly sensitive to handling. Stack fruit or packages very gently.

Things to avoid
Do not store the product in areas that are too warm or dry, since this will cause the fruit to dehydrate, losing its juice and hardening its pulp.

Note
The delicacy of the fruit makes it advisable to rotate product frequently at the sales outlet

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