It’s a long poem, but a pure delight and I think you’ll enjoy it. Plus it is an honor for me to give life again to my grandmother’s words so long after she wrote them. She grew up poor as so many did in that time and she references the tradition here of the stocking orange being the only time all year they would get to eat one. Her name was Viola, but she went by the pseudonym, Cody Paige, during a period where she was a radio DJ in Florida. This was written by Cody.

I wish I’d known you more Gram-O.

NOTES!

I would be delighted if you would share this poem out so more of the world can read it. Now on to the Clementine Cutie review…

Clementine Cutie

APPEARANCE 3.5 out of 5 stars

Golf ball size tangerine with bright orange peel and flesh.

AROMA 3.5 out of 5 stars

Strong orange acidic smell. Almost makes my eyes water.

TEXTURE 4 out of 5 stars

Easy to peel with minimal pith. Juicy with no seeds.

TASTE 3 out of 5 stars

Mild, shallow sweet flavor. Not particularly acidic.

OVERALL 3.5 out of 5 stars

This is a mediocre clementine at best. It is extremely easy to eat and won’t assault your senses in any way – good or bad. My experience with Cuties is that they are terribly hit or miss. A single fruit could be great in the bunch, but mostly they are consistently ok. One of the stickers on the fruit says “Perfect pocket fruit” and I agree, except I would worry that I’d leave it in my pocket forever because it so forgettable. Sad. If you are hoping for something better in your stocking this year, I would recommend asking Santa for the Sanguinello Blood Orange. That is what he brought me last year and I absolutely loved them. (One of my only reviews that received 5 stars all the way down.)

It is March – just about the saddest month for fruit EVER. I am completely bored of citrus and the spring berries aren’t quite ready. By summer I will be swimming in so many delightful bits of fruit that I won’t be able to try them fast enough and Mr. Maven will be threatening to call some sort of goverment agency to come in and find his wife in the pile of cores, pits and rotting fruit flesh in the corner of the dining room. But until then, it is March. Sad, sad fruitless March. But then this weekend I was walking through the grocery store and saw Shasta Tangerines. I literally thought – “Hey another tangerine. WHO CARES.” But I grabbed one (just ONE) any way because I am compulsive like that.  Believe me, if I had left without it I would have had to go back. What if that one kind of tangerine was the best tangerine ever and I didn’t bother to pick it up?! Unlikely, but what if?! And it turns that for once, my neurotic nature was right. This is hands down, the best tangerine I have ever had and I promptly went right back to the store and got an entire bag of them. Delightful.

APPEARANCE 4 out of 5 stars

Beautiful deep orange skin and flesh. Slightly larger than most tangerines I have eaten but not quite as big as the average orange.

AROMA 5 out of 5 stars

Extremely strong (can smell it all the way down the hall as it is being peeled), floral, delightful, pure, sweet tangerines.

TEXTURE 5 out of 5 stars

Super easy to peel – the easiest ever!, Very little pith and very few seeds. Juicy juiciness.

TASTE 5 out of 5 stars

Perfectly acidic, perfectly sweet. Pure and floral tangerine essence.

OVERALL 4.75 out of 5 stars

Have I already mentioned that this is my very favorite tangerine so far? Because it most definitely is, and that is saying something because I have tasted somewhere around 15 different kinds including common favorites like Page and Dancy. The shasta tangerine is a deep gorgeous color, insanely easy to peel and it’s bigger than most so you don’t have to peel two just to get a reasonable snack! Also I ate one at work and people were popping in to figure out what I was eating and where they could get one.  Extra points for making people jealous of me!!!

RECIPES

10 Ways to Cook with Tangerines

Despite this love, I had no idea there were so many tangerines in the world. No. Idea. I have reviewed quite a few mandarins and related hybrids (Page, Satsuma, Kishu, Mandarinquat, Rangpur Lime, Ugli Fruit) and I have tasted a few more that haven’t made it on to the site yet: Clementines, Cuties, Pixies, Honey, Algerian, Shasta (a favorite) and Sunburst. But there are so, so many more. It’s ridiculous. So I thought I would round up some ideas for you (for me really – let’s not kid ourselves). Pretty much all of these can be made with various oranges as well (see Cara Cara, Sanguinello, Moro). Let me know if you have more. As you might imagine, my fridge is full.

10 Ways to Cook with a Tangerine

1. Butter baking dish, sprinkle with tangerine zest and fill with contents from baked pasta recipe (red and/or white sauce). You will be shocked at how delicious this tastes.
2. Whip some fresh cream. Fold in a bit of fine zest and a tablespoon of rum. Use to top all kinds of desserts or just dip fingers and lick.
3. Boil a few sliced in half (can add limes, lemons, mandarinquats, whatever citrus you have) with a stick of cinnamon and a bit of fresh ginger. Strain into mug and add honey.  Drink and stay healthy.  (thanks keri)
4. Mix 1T zest with 1C sugar. Pulse in food processor to blend. Use wherever you use sugar.
5. Juice one tangerine and mix with equal amount of champagne. Indulge.
6. Place a small sprig of rosemary and the zest of a tangerine in a food processor and pulverize. Mix with half cup of fine sea salt and spread out on a tray to dry (5 hours+). Pat on to fish, shrimp, beef, pork or chicken. Drizzle with oil and grill.
7. Add segments to your favorite coleslaw.
8. Peel tangerine and blend with milk, ice and ice cream (best with a seedless type). Pour into old fashioned mug and grab a straw.
9. Mix a bit of zest, a squeeze of juice, olive oil, salt and pepper. Toss with fresh cut green beans or asparagus and roast at 425 degrees until tender.
10. Mix up a batch of chamomile tea. Squeeze in some tangerine juice and pour into popsicle molds or an ice cube tray with tooth picks. Freeze and enjoy. Turn up the heat, throw on some shorts and pretend it’s summer.

You might also be interested in: 10 Ways to Cook With a Lime

You might think that here at Chez Fruit Maven (oh yes – I will lamely use the word “chez” if I want to) it’s all about healthy living and eating. Surely I am eating fruit for all my snacks and juicing my breakfast and making fruit parfaits for the occasional, well deserved dessert. Of course I am — every year until about noon on January 1st. Later, at approximately 12:01pm I go back to my lazy, day spa loving self and order a fancy martini from poolside while mocking the girls with the fake tans and melon boobs. (Ok, so this might not be my exact life but believe me it is really, really close.)

What is my point here? I am starting a cocktail column! Every so often, when a particular fruit strikes my fancy, I’ll be posting a recipe of my latest amusement. I hope you enjoy them as much as I do. And please, let me know if you try them or if you make up some of your own.  Here we go (yeah, I’m hoping to get better at naming them):

Two-quat-tini

• 1 limequat
• 1 mandarinquat
• 2 teaspoons powdered sugar
• a pinch of cayenne (use a light touch here or you will seriously mess this up)
• 2 ounces light rum
• 2 ounces club soda
• crushed ice

1. Slice the limequat and mandarinquat in half or quarters and place in the bottom of a cocktail shaker
2. Add the powdered sugar and the pinch of cayenne
3. Muddle! Muddle! Muddle!
4. Add crushed ice, light rum and club soda
5. Strain into an appropriate glass (I have no idea what is appropriate)
6. Garnish with a twist of peel (or stop trying to impress everyone and just drink it)