Corsican Clementines from Ghisonaccia (PGI)

Clementine is the result of a hybridization between the mandarin and sweet orange, specifically from a mandarin tree’s seed whose flowers were pollinated by an orange tree. These were developed at the beginning of the 20th century by a clergyman named Brother Clément. The first clementine trees were planted in Corsica in 1925 by Don Philippe Semidei in Figaretto, on the eastern plains of the island.


Unlike other clementines, corsican clementines undergo no post-hand-picking treatment. With their incredibly thin skin, vibrant orange colour, long, dark green leaves, nearly seedless characteristic, and tangy flavour, corsican clementines are indeed a one-of-a-kind fruit.


Corsican clementines are usually eaten fresh. In desserts, they can be used to prepare creams, cakes, fruit salads and sorbets.


Store it at room temperature (18 – 24 degree Celsius) and not enclosed in a container, corsican clementines can be kept about 3 days. Alternatively, they can be stored in the refrigerator crisper compartment where they last about a week. Do not expose them to direct light. To improve shelf life, the green peduncle must be firmly attached to the fruit.