Clementines are the small citrus fruits in boxes or mesh bags that appear in the markets during the winter months. This year’s harvest is tasty, juicy and abundant (prices are low!).

They are excellent for snacks, dessert or in fruit salads. Clementines are also a wonderful addition to almost any green salad, or in hearty salads with whole grains and beans. I’ve included five of Diana’s recipes below to get you started.

In Canada and perhaps elsewhere, clementines may be called mandarins. Technically, clementines are a cross between mandarins (Citrus reticulata) and Seville oranges (Citrus auratium). Recipes can be made with either tangerine-sized citrus or orange slices cut into small pieces.

To prepare clementines for salads, simply peel and section. If they are large or you want your salad juice to have more flavor, cut the peeled fruit in half crosswise before separating the sections.

Look for boxes of small, firm fruit. I find that the smaller clementines often have the best flavor, although they can be more difficult to peel. If you get a bad tasting box, find another “brand” (from the box labels) and try again. They come from Spain, Morocco, South America and various other countries; I haven’t found any reliable way of knowing which one will taste better. If you can find the California ones (usually labeled “California Cuties”, in mesh bags), they seem to be consistently good.

Orange or lemon peels can be grated (“zest”) for flavor, but DO NOT attempt to use clementine peels in this way, they are very bitter.

Editorial note: Just a few years ago no one had heard of clementines; now they are everywhere and selling like hotcakes. I hope food marketers will take note that BUYERS WILL BUY healthy foods if they are tasty, attractively packaged and reasonably priced. Vote with your pocket; buy lots and enjoy!

Spinach Salad with Clementines

6 cups baby spinach leaves

12 clementines, sectioned

1/2 cup chopped walnuts or pecans

1 bunch green onions, sliced ​​crosswise (optional)

1/2 cup sliced ​​water chestnuts (optional)

For the dressing room:

3 tablespoons olive oil

Juice of two limes or lemons (about 1/4 cup)

1 tablespoon Dijon mustard (optional)

Place the salad ingredients in a bowl. Stir together dressing ingredients and toss with salad.

4-6 servings

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Clementine Wild Rice Salad

12 clementines, peeled and sliced

1 6-ounce can sliced ​​water chestnuts, drained

2 bunches of green onions, thinly sliced

2 cups cooked wild rice, cooled

1 cup mint leaves (optional)

1 cup cilantro leaves or Italian parsley (optional)

1/4 cup rice vinegar

juice of 1 lime

1/2 cup fat-free mayonnaise (optional)

3 cups shredded Chinese cabbage, shredded romaine lettuce, or baby spinach leaves (or a combination)

Combine all ingredients except vegetables and mix well. Mix with the vegetables and serve.

6-8 servings

Note: To make ahead, combine everything except vegetables and chill. Toss in the greens at the last minute.

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Clementine and Black Bean Salad

2 cups cooked barley or other whole grain of your choice, chilled

1 16-ounce can black beans, drained and rinsed

1 green bell pepper chopped

1 bunch green onions, chopped

12 clementines, peeled and sliced

1/4 cup honey mustard salad dressing

Butterhead or other lettuce leaves (optional)

Combine all ingredients except lettuce and chill. Serve on a bed of lettuce leaves if desired.

4-6 servings

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Fennel Salad with Clementines

1 large or 3 small fennel bulbs

10 clementines

1/4 cup lemon juice

2 tablespoons fennel seeds

1 teaspoon ground cumin

1 clove garlic, minced

pinch of cayenne, or to taste

1/2 teaspoon salt, or to taste

freshly ground black pepper to taste

Trim the fennel bulbs, discarding the base and stems. Quarter the bulb lengthwise, then slice crosswise into 1/4″ slices.

Peel the clementines, cut them in half crosswise and separate into sections. Combine all but 1/2 cup of the clementine sections with the fennel in a serving bowl.

Mash remaining 1/2 cup of clementine sections with back of spoon. Add lemon juice and seasonings. Combine with the fennel and clementines and chill for at least 1 hour to blend the flavors.

4-6 servings

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Clementine Quinoa Salad

2 cups cooked quinoa, chilled

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 jalapeno pepper, seeded and minced

8 black olives, sliced

1 small red onion, minced

1 cup chopped celery

1 red or green bell pepper, chopped

12 clementines, sectioned

12 cherry tomatoes, halved or quartered

Fat-Free Honey Dijon Mustard Dressing, to taste (optional)

Combine all ingredients and chill until ready to serve. If the salad seems too dry, moisten it with a little white wine or Italian salad dressing.

6-8 servings