Known for their quality, Clementines come from Spain, the world's largest producer and exporter of these sweet, tiny citrus fruit. Clementines from Spain are a delicious treat that kids and adults love because they're portable, virtually seedless, easy to peel and packed with nutrients.
While Clementines from Spain are long on taste and nutritional benefits, they're only around for a short period of time. While available from November to March, expect the best availability during December and January. These succulent fruits get steadily sweeter as the season progresses and reach peak sweetness by December.
Whether you're looking for the perfect holiday gift, a special ingredient for a holiday recipe or simply a delicious, sweet snack anytime, Clementines from Spain are the perfect solution for all your needs. Enjoy!
Featured Recipe
Spinach and Clementines from Spain Coca with Manchego Cheese, Serrano Ham and Almonds
For the dough:
1 envelope dry yeast
2 1/2 cups of flour
1 1/2 tsp. Salt
4 tbsp. Olive oil from Spain
You may also use store bought pizza dough.
For the topping:
3 tbsp. Olive oil from Spain
2 large Spanish onions, thinly sliced
1 lb. baby spinach leaves
1/4 cup Clementines from Spain juice
1 tsp. Clementines from Spain zest
1 1/2 cup grated Manchego Cheese
1 1/2 cup Serrano Ham, sliced into thin strips
1-cup Clementines from Spain sections. cut into 1/2 inch pieces
1/2 cup sliced blanched almonds
Salt and pepper to taste
For the dough:
In small bowl, sprinkle yeast over 1/4 cup warm (not hot) water, mix and let stand five minutes or until bubbly.
Combine flour, salt. 4 tablespoons of olive oil , 3/4 of a cup of warm water and yeast mixture and using a wooden spoon stir until a soft dough forms. Transfer dough to floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a large clean bowl greased with olive oil, turning to coat the dough thoroughly with oil.
Set dough aside, covered, in a warm, draft free place and let rise for 1 to 1 1/2 hours or until dough has almost doubled in size.
Topping:
In a large heavy skillet heat 3 tablespoons olive oil. Add onions and Clementine juice and zest, salt and pepper, and cook over medium heat, continuing to stir until onions begin to soften and caramelize and Clementine juice has reduced about 15-20 minutes. Add spinach and stir until spinach has wilted and softened, for about 5 minutes. Make sure spinach and onions are well combined.
After dough has just about doubled in bulk, punch down and place on a lightly greased cookie sheet. With fingers, stretch the dough out in a large rectangle, approximately 12 X 6 inches. Form a small 1/2 inch lip around the edges.
Spread spinach mixture evenly over dough, top with grated cheese and Serrano ham and bake in a 450 degree oven until crust is golden brown, about 15-20 minutes.
Remove from oven, garnish with Clementines from Spain and sprinkle with almonds. Slice and serve.
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