The tenth day of Christmas – Christmas clementines
Christmas clementines: tradition and nutrition
Among festive foods, the clementine – along with its citrus cousins, the orange, satsuma, and tangerine – holds a long-standing place in seasonal celebrations.
Citrus fruits naturally come into season during the colder months, with many varieties reaching their peak in late autumn and winter. Their vibrant colour and fresh flavour offer a welcome boost of nutrition at a time when many other fruits are out of season. But their link to Christmas goes beyond the seasonal link.
According to legend, the tradition of placing oranges in Christmas stockings originates with St Nicholas, the historical figure who inspired the modern-day Father Christmas. Known for his generosity, St Nicholas is said to have helped a poor family by dropping three gold balls down their chimney, which landed in the three daughters’ stockings drying by the fire. The gold enabled the young women to marry, and the tale of St Nicholas’ kindness became a festive symbol. Over time, oranges came to represent those gifts.
During Victorian times, citrus fruits were imported from warmer climates and very expensive. An orange in a stocking was therefore a rare treasure for children and a far cry from today’s supermarket staple.
Today, we more often see smaller citrus fruits like clementines included in Christmas traditions. Members of the mandarin family, clementines are perfectly suited to the season – sweet, easy to peel, and rich in vitamin C. With their firm skin, clementines are slightly harder to peel than satsumas, while tangerines, though sweeter still, are less common due to their tougher peel.
In 2002, scientists established from their DNA that clementines are actually a child of the tangerine and the sweet orange (Citrus sinensis).
How sustainable are clementines?
Although estimates vary, your Christmas clementines have a relatively low carbon footprint at around 0.2 CO₂e per kilogramme. However, this doesn’t mean they’re necessarily a sustainable choice, as other factors play a role too. Other factors, such as the use of pesticides, transport, and the use of plastic packaging play a significant role.
Clementines, like many citrus fruits, are also grown in monocultures and require significant irrigation, contributing to a high water footprint. Their yields are relatively low at around 16 tons per hectare, and their farming relies heavily on agrochemicals, including nitrogen and phosphorus fertilisers. These factors challenge their environmental sustainability.
However, there are mitigating positives. Clementine trees grow quickly and contribute to carbon sequestration. Research from Italy and Spain also highlights relatively low environmental impact in some production areas, especially when sustainable farming methods are employed.
How nutritious are clementines?
Christmas clementines are primarily known for their high vitamin C content, providing about 40% of daily needs. Vitamin C is essential for immune health, supporting the function of white blood cells – the body’s primary defence against infection. Regular consumption of clementines may help shorten the duration and severity of colds.
Vitamin C also plays a vital role in collagen production, a protein that helps maintain skin elasticity and firmness.
They also contain potassium which supports healthy blood pressure levels by helping to balance sodium levels in the body. Additionally, the flavonoids present in clementines may help reduce inflammation and support cardiovascular health.
Loaded with antioxidants, clementines offer protection against oxidative stress and cellular damage. These antioxidants, including flavonoids and beta-carotene, help neutralise harmful free radicals in the body, potentially lowering the risk of chronic diseases such as heart disease and cancer.
Have a few extra Christmas clementines lying around?
Christmas clementine cake (gluten-free)
This wonderfully moist, gluten-free cake – inspired by Nigella Lawson – makes the most of them in a deliciously light alternative to heavier festive puddings.
Makes 10 slices
Ingredients:
- approx. 375 grams clementines (approx. 4)
- 6 large eggs
- 225g white sugar
- 250g ground almonds
- 1 teaspoon gluten-free baking powder
Method:
- Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for one and a quarter to one and a half hours. Alternatively, cook the clementines in a 800 900W microwave on high in a covered dish (with a steam vent) with a little water for 8-10 minutes, turning halfway. Drain the fruit, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Blitz the clementines in a food processor.
- Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Grease and line a 20cm springform tin.
- Add all the other ingredients to the food processor and mix. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; cover with greaseproof paper after about 40 minutes to stop the top burning.
- Remove from the oven and leave to cool in the tin on a rack.
For more festive inspiration, keep an eye out for the rest of our 12 Days of Christmas blogs arriving throughout December – a dive into every ingredient’s history, sustainability and nutrition, along with a delicious recipe …
Christmas bakes – stirring up tradition
01 December – smoked salmon
02 December – turkey
03 December – Brussels sprouts
04 December – parsnips
08 December – red cabbage
09 December – chestnuts
10 December – cranberries
11 December – dates
15 December – walnuts
16 December – clementines
17 December – cloves
18 December – cinnamon