What exactly is a clementine?
hobbyartisan (Saskatoon, SK Canada, 2b)
7 years ago
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Laura LaRosa (7b)
7 years agodevsense
7 years agolast modified: 7 years agohobbyartisan (Saskatoon, SK Canada, 2b) thanked devsenseRelated Discussions
Citrust need: Honey Mandarine and California Clementines (SCION)
Comments (6)Oh, and I forgot to mention, there is no such thing as "California Clementines" or "Cuties. What those are, are a combination of a few different mandarin varieties to extend market time. The early "Cuties" are a variety of different Clementine cultivars (depending on ripening time and contracted growers), and the later "Cutie" are W. Murcott mandarins. So, you should be able to find these are retail trees in Texas. No need for budwood unless you feel the desire to learn to graft citrus. One of the best mandarins out there, that meets the "Cutie" criteria - small, easy to peel, seedless (or nearly so) and sweet is the Seedless Kishu. I know it's available in Texas, and the Seedless Kishu is a better tasting cultivar that the Clementines or W. Murcott in my humble opinion. It's only detraction is its size. It's very small. But then, that's the attraction of the "Cuties" marketing ploy - small for kids. I'd just opt to buy a Seedless Kishu mandarin and you've got exactly what you want, that is also better tasting. Patty S....See MoreTrying dwarf meyers and dwarf Clementine...
Comments (1)Here is the clementine with the leaves curling up (not curling under). BTW I had this tree shipped from So Cal....See MoreRepotting of clementine and satsuma today
Comments (2)Hello! You might not see new growth until Spring.... then again, you might see growth within a few weeks. It depends on the vitality of the plants prior to re-potting, as well as the vigor of the plants in the recovery. Water each container with cool (not cold water) to make sure that the soil volume is moist. Put a chopstick or skewer in the container to help you judge when the lower layers are drying out. In two weeks, apply some fertilizer at half-strength or less. As you know, this is not the optimal time to be re-potting. So keep that in mind as you evaluate both the 5-1-1 mix and the recovery of the trees. Josh...See MoreThinkin' of Canning Some Clementines
Comments (13)OK, did it. DH helped me peel (fast work) & de-vein (slow work!) on Saturday night, and I canned yesterday. I am grateful to Sharon for posting the NCFHP link b/c it gave instructions only for raw pack for BWB, so I took that to be a hint and did not heat them in syrup, which I otherwise would have done (since that's how I do other fruits). They held their shape well, but if I'd cooked them first I suspect I'd have gotten mush as in my first sad canning attempt. I made light syrup with half local honey (nothing fancy, but a definite step up from Billy Bee). You can taste the honey in the syrup so I would recommend that. I canned - some plain - some with pineapple (thanks to jim's recommendation; the one I was able to get that was ripe wasn't real sweet or flavourful, but the hope was to get some of its "tang" --- the clementines were an especially sweet, flavourful batch) - some with dried cranberries (the store-bougth sweetened "craisin" kind; I couldn't find any fresh) Then I froze - some in sections on a tray, packing into a bag when they were hard, as I do with berries - some in small containers with honey syrup This a.m. we tried one of the plain canned jars. As mentioned, the texture was better than I'd feared --- soft and squishy, of course, but so is all canned fruit in my experience. If anyting, closer in texture to fresh clementines than, say, canned pears are to fresh pears. The flavour was OK, but definitely toned WAY down an without, as had been suggested, much of the "zing" of citrus. I wish I'd thought to put in a bit of lemon juice as I think it could have helped. Our though was that it was not remotely like eating fresh clemetines, but worth doing in order to be able to open a jar and add to fruit salad in the summer & fall, when we have fresh fruits of other kind and the imported citrus is at its most expensive and least flavourful. Same as we do to peaches and pears, in order to open and add to fruit salad in the winter with the freshly-truckd-up-from-Florida citrus. Will try the other variations and report back; looking forward to Kim's reports, too! To use the frozen ones for our purposes, which mainly involve breakfast, will mean a bit more organization (taking a container out of the freezer the night before); remains to be seen if we can manage it! ;-) Z P.S> thanks again for everyone's comments and advice etc. I really appreciate it!...See Morejinnylea
7 years agolast modified: 7 years agohobbyartisan (Saskatoon, SK Canada, 2b) thanked jinnyleajinnylea
7 years agoGreenLarry
7 years agosuzuchan
7 years agohobbyartisan (Saskatoon, SK Canada, 2b)
7 years agoGreenLarry
7 years agoLaura LaRosa (7b)
7 years agoGreenLarry
7 years ago
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