Clementine, many small citrus are present on the stalls in the winter

Mandarin: This tree is the citrus family, native to Asia, especially China. The mandarin is actually a hybrid of orange, grapefruit and lemon. Exported to America, it was the fruit called Tangerine, a name from the fact that the gasoline exported to China through Tangiers in Morocco before being shipped to America. In France, it has been cultivated since 1848. The tangerine is therefore an exotic fruit with very sweet flesh. The peculiarity of the mandarin comes from non-adherence of flesh to skin. The tangerine is a fruit rich in vitamin C like all citrus. In cooking, it can eat it raw as a dessert, make a tangerine juice. Tangerine Frosted 8 mandarins if possible with their leaf 8 tablespoons granulated sugar, 4 tablespoons sugar Retract mandarins, hollow out the inside with a spoon without damaging the bark. Book bark and caps cool. Squeeze the pulp to remove the juice. Add the caster sugar and beat until the sugar has dissolved completely. Made icing in the fridge, then fill the mandarins of this ice cream. Cover with ice and dust with icing sugar. What differnce is there between the mandarin and Clementine: The difference lies on the one hand to waist level. Mandarin larger than the clementine. The clementine is slightly less fragrant and less seed than the mandarin Clementine, a small citrus "fun" of winter, helps recharge the body with vitamin C (it contains 41 mg per 100 g) and in many minerals and trace elements. Very well tolerated by all the guests (thanks to its particularly sweet taste, and its fibers very soft), it is a delicious dessert or snack appreciated, and very moderately calories: in fact, two clementines give no more than 50 kcalories! The characteristic scent of clementine is mainly due to essences and essential oils that contain small "pockets" (secretory device) present in the rind of the fruit. Just lightly press the crust into the atmosphere to project these strong smelling substances. The aromatic compounds of the nonbreux clementine are of different chemical nature, complex mixtures, including terpenes abundant (such as limonene: C 10 H 16), aldébydes (such as citral: C 10 H 160), esters, of bétérosides (naringosides, citrus flavonoids, bespérosides). They help give the tangerine scent and flavor characteristics. Clementine, as are the citrus fruits in general, is considered a good source of pictines. But these soluble fibers are in fact concentrated in the skin (and possibly present in the seeds), and therefore have no real nutritional value when consuming this fruit!