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Are mandarin oranges and clementines pretty much the same thing?

asked by mrslarkin over 5 years ago
19 answers 14944 views
2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added over 5 years ago

Clementine is a type of mandarin. Are you using them in a recipe?

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 5 years ago

Thanks! Thinking about using the zest in a baked good, yes.

9e7a1ad3 ce00 47c1 bbec de4fd0221de7  headshot2009
added over 5 years ago

AH, where is that line between tangerine, mandarin, clementine, and orange? In my kitchen they are interchangeable. Zest is best when freshest. Nothing beats Meyer lemon right off the tree!

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

Close in flavor but not in useage. A clementine is closer to a tangerine, as in the rind. But mandarins are more like a juice orange. In fact this past weekend I had to prepare a mandarin/prosecco sorbet for a crowd of just over thirty.

Bc343245 99fb 4d2b 8579 9bf9c485181e  me
added over 5 years ago

Hey pierino - your sorbet sounds so refreshingly great! Any chance you might post your recipe?

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 5 years ago

??? Someone, post a family tree!! I've read that tangerines are a subset of mandarins. I've also read that they're the same thing. I've thought that clementines, satsumas, kishus, etc. were all mandarins. And yes, yes, there was a time that I thought that mandarins came in a can, but I've been over that for a long time. Now pierino tells me that mandarins are like juice oranges, but I can't really see that at all. I'm sinking into a pickle.

05885cb3 2f3a 49b6 bf28 234ab16a59fb  j10
added over 5 years ago

pierino- your advice and recipes are always wonderful.i agree with chezsuzanne- is this a recipe you are willing to share??

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

Happy to share, but not this minute. You will need an ice cream maker for the sorbet. It's not complicated but there are some tricks involved---as I've discovered.
Back to the main topic, flavorwise you can follow a citrus trail here but the mandarins I just used are in terms of texture and rind quite a bit different from clementines, which I happen to really like. I also made a similar sorbet using blood oranges which were really late coming into season. But they are out there now.

2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added over 5 years ago

Just happens that Sunset magazine has a story on growing citrus this month, including some intriguing varieties: http://www.sunset.com/garden....

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added over 5 years ago

Thanks for asking this, mrslarkin! I never knew that I actually wanted to know the difference!

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

By request here is the orange/prosecco sorbet recipe http://www.food52.com/recipes...
Extra points if you can guess the origin of the title. At some point I'll add a photo, but not now.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

lol, pierino, i have to guess Berlusconi's "paramour"

Bc343245 99fb 4d2b 8579 9bf9c485181e  me
added over 5 years ago

Bene, and grazie pierino! Ruby Heartstealer? Ruby e la giovane ragazza qui e una "conoscente" di Berlusconi. Si? (Not sure how to get accent mark over the e...)

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

é = hold down alt key and type 130 on number pad
è = alt key + 138
ê = alt key + 136
ë = alt key + 137
(Google ASCII symbols)

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 5 years ago

Thank, hardlikearmour. Useful reminder. I'm always forgetting those keys, so if I'm posting something with a lot of foreign words, I type it in Word and then cut and paste. You'd think that typing it in Word would give me a chance to fix all my typos and errors, but somehow, it doesn't.

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

Or you could just use the character map which is loaded in your Windows software, if you are on that platform, for the "grave" over e as in é. I have a friend with an é in her name so I know how to do this.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

lots of ways to "skin a cat." how do you use the character map, pierino?

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 5 years ago

Wait wait wait. Doesn't grave go the other way?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Kind of late to the party here, but...there are so many citrus varieties out there now that it's actually kind of hard to get doctrinaire about them. Here in South Africa, we get naartjies, which are distinguished in the shops from clementines and mandarins and satsuma. But, damn, they're good!

My best for them is a milk sherbet. 1 1/2 t zest, mixed with 1 1/2c sugar, add 1/4c lemon juice, 1 1/2 c naartjie juice and dissolve the sugar, then add 4c milk and freeze in your favorite ice cream maker. Simple, pretty healthy and really delicious.