The Corsican clementine is the only one in France to be awarded a PGI. Having come straight from Algeria, it is the result of a cross between a mandarin and an orange. It is unmistakable with its long, slender green leaves, and thin and shiny skin.
The first clementine tree was planted in Corsica in 1925, and since then, production has never stopped. This juicy fruit with a gently tangy taste enjoys a temperate climateon the island. It is grown on the eastern plain, less than fifteen kilometres from the sea and at less than 300 metres in altitude.
The Corsican clementine is grown naturally, without colouringactivators. It is much appreciated by gourmets and chefs, as it has no seed, and it is easy to peel. And while it can be eaten on its own without any accompaniment, it can also be cooked in many other desserts and savoury dishes.