Its seed content varies considerably, from none to a dozen or more, with larger specimens generally having more seeds. Currently grown on about 500 acres in California, Algerian remains the most widely available clementine variety at farmers markets and the standard of quality for flavor. Algerian became increasingly popular, however, in home gardens and small farms in Southern California, where it was ideally adapted to the Mediterranean-type climate. As grown there, it tended to dry out quickly, so its commercial cultivation eventually declined. This so-called Algerian tangerine was introduced to California in 1914, where by the 1960s it was grown on a modest scale in desert districts.

It tended to be seedy, especially when grown near other citrus with viable pollen.

The original clementine, discovered by Father Clement Rodier in the garden of an Algerian orphanage in the late 1890s, was relatively small but high-flavored. For anyone who has fallen in love with this fruit only to be disappointed later, it is worth understanding these factors before shopping, whether at grocery stores or at farmers markets. However, they can vary dramatically in quality, depending on the exact variety, the season, where they’re grown, how they’re grown and how they’re packed and stored. At their best, clementines are among the finest of citrus fruits, easy to peel, seedless, with firm but juicy flesh and a rich, well-balanced flavor.

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