Clementines

Choose one that feels heavy for its size and has firm, fragrant skin. A little green on the peel does not necessarily mean it is unripe; citrus does not continue to ripen after picking.

Keep them in a cool, dry place if you’ll eat them within a few days. For longer storage, put them in the fridge’s crisper drawer, where they can keep for a couple of weeks.

Yes. Peel them, separate the segments and freeze them in a single layer before transferring them to a sealed container; they’re best used in smoothies or cooking, as thawed segments become soft.

Yes: use the juice and finely grated zest in cakes, dressings or sauces, and simmer the segments briefly in a pan with a little sugar for a topping. Avoid grating the bitter white pith.

Their sweet-tart flavour works well with fennel, olives and leafy salads. Try the segments with sliced fennel, black olives and a simple olive-oil dressing.

Usually, yes. Use the same amount of peeled segments or juice; clementines are smaller and often sweeter, so taste the mixture before adding extra sugar or lemon.

No. Many are seedless, but a clementine can develop seeds if its flowers are pollinated by another citrus tree nearby.