I can’t get enough of clementines. How about you? After peeling one, the flat and my hands smell irresistible. Till recently I thought I knew everything there is to know about those little citrus goodies but boy, oh boy, was I so wrong!
Here is a little trick to enjoy clementines even more than you already do: Simply peel 2 or 3 and segment them on your table, radiator or the kitchen counter and let them rest for a while. Then come back and enjoy the flavour explosion with every new bite. Somehow when you allow the outer layer of your clementine to slightly dry out, it transforms in taste to this very thin layer of sugar when you bite it. The fruit is still succulent and full of juice but the combination of the two will create that added wow factor that you will not be able to resist ever again. Mmmm, the simple things in life!
Btw: M.F.K.Fisher used to do the same thing with her tangerines when she lived in Strasbourg before WWII:
"In the morning, in the soft sultry chamber, sit in the window peeling tangerines, three or four. Peel them gently; do not bruise them...separate each plump little pregnant crescent...Take yesterday's paper (when we were in Strasbourg L'Ami du Peuple was the best, because when it got hot the ink stayed on it) and spread it on the radiator...After you have put the pieces of tangerine on the paper on the hot radiator, it is best to forget about them...On the radiator the sections of tangerines have grown even plumper, hot and full. You carry them to the window, pull it open, and leave them for a few minutes on the packed snow on the sill. They are ready...I cannot tell you why they are so magical. Perhaps it is that little shell, thin as one layer of enamel on a Chinese bowl, that crackles so tinily, so ultimately under your teeth. Or the rush of cold pulp just after it. Or the perfume. I cannot tell."
P.S: And if you dip your celemntines in some chocolate and salt you will get this!
P.P.S: Plus, clementines in red wine and hot cocoa oranges.
(Thanks for the tip, Dana - The Kitchn. Photo by Bakers Royale)