OH MY DARLING CLEMENGOLD …

My mother often accused me of transferring my affections too freely. By this she didn’t mean I was a fast girl, she meant instead that I flitted swiftly from interest to interest. With my current yen for finding out more about the exact nutritional value of the ingredients I’m using to cook with, I feel her watching over my shoulder and saying “Mushrooms are the healthiest thing now? Last month you were going on and on about beetroot? Finish the beetroot story already, then do the mushroom thing …”
There’s not time enough, Mommy, we have a new wunderkind on the block and her name is … ClemenGold!


Sure enough, Old Clemmy is everywhere; she is the IT! girl of the culinary scene.
Even my husband, impervious to trends, is smitten by this voluptuous hussy.
From all the photos I saw it seemed clear to me; a tangerine, a mandarin, some kind of new orange. And then I found that Our ClemenGold had her own website, with a brand philosophy, a business forum and a strategic platform to boot. I had to meet this girl myself.
The website uses flowery descriptions of this fruit, going quite poetic with phrases like “it will enrapture your senses” and “a harmony that reflects the golden standard, which makes ClemenGold so special” … I was laughing my head off and thought the copywriter ought to be shot.


I was soon eating my words, along with my first ClemenGold.
Of course it followed that I absolutely had to experiment with using this little golden globe in cooking. (It also fitted perfectly with Tandy’s regional and seasonal challenge to cook with a citrus fruit.) Salty smoked gammon steaks seemed an ideal playmate.

Excuse the steam ... I couldn't wait to eat!

Stir fry of  smoked gammon, ClemenGold, pineapple, chillis, zucchini, cauliflower, broccoli, leeks, new peas, baby corn and bell peppers. Garlic, ginger, soy sauce and Verlaque sweet basil infused olive oil. Ah! Yes!

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78 Comments Add yours

  1. SidevieW says:

    I have been boringly eating one with my lunch each day. i like the idea of them in a stirfry as you don’t have to worry about the pips

    1. theonlycin says:

      I’m in love with them 🙂

  2. Juicy little number she is hey!!!

    1. theonlycin says:

      Indeed, Jan 🙂

  3. Corina says:

    Saucy little thing isn’t she?

  4. Steffi says:

    I like this fruit.They are one of my favourit citrus fruits.I have never cook with them (only as cake).But your food looks really delicious.Have a nice day and I hope to hear from you again ;O)).

    1. theonlycin says:

      Will write later this morning, Steffi, enjoy your day 🙂

  5. Your ClemenGold looks like a cross between a Honeybell tangerine and a clementine. Where’s it from?
    And, what is a gammon steak? Are they used to make backgammon boards?

    1. theonlycin says:

      ClemenGold are cultivated here in South Africa, but they aim to take the fruit onto the global market.
      Gammon is cured pork, I am not surprised you’re not familiar with it, Preeva 😉
      hahaha @ backgammon boards, you funny lady 🙂

      1. ClemenGold has its origins in Morocco – from an open cross-pollination between a Murcott and a Clementine. It is grown in South Africa, Spain, Morocco, Uruguay, Chile, Argentina, Peru and California.The actual variety is called Nadorcott – ClemenGold is the brand name given to the fruit that reaches a specific specification. The specification looks at internal (juice, sugar, acid) and external aspects of the fruit.

      2. theonlycin says:

        Thanks for clarifying that, Michelle 🙂

  6. Every time I read one of your food posts, Cin, I am transported to a world I know almost nothing about. I am amazed daily (even if I comment rarely) by the depth and breadth of your cooking knowledge. You are truly amazing.

    1. theonlycin says:

      Thanks Ric, you are very kind 🙂

  7. Sous Chef says:

    Did you use the juice of the ClemenGold or actual pieces? I must get some.

    1. theonlycin says:

      I chopped up the segments and squashed them over the meat and let it stand for the day.

  8. adeeyoyo says:

    I have been the lucky recipient of clementines over the last few weeks and they are delicious and, more important (to me) pip-less! No mess when eating in bed… I intend using them in salads and can’t wait…

    1. theonlycin says:

      I’m eating one now, adee, I think they’re more to credit my newfound wellness than my meds 🙂

  9. Tilly Bud says:

    I’m drooling. That looks so yummy.

    BTW, my mother used to say the same about me, I’m a ‘butterly’. Perhaps it’s a mum thing.

    1. theonlycin says:

      Judging from Amy’s comment, it seems it is a mum thing, tilly 😉

      1. Tilly Bud says:

        lol! I’m fat and yellow. I meant ‘butterFly’. 😀

      2. theonlycin says:

        Bwahaha, sounds like butterball 😉

  10. Gorgeous. must keep an eye out for these in the shops.

    1. theonlycin says:

      Do that, Kate, it is worth it!

  11. souldipper says:

    I was a dragonfly, Cin, which I protested. In response, mom recited a poem about a dragonfly flitting about and, when ready to rest, she’d sit on a leaf that was floating down a river. My rebuttal – “that’ll teach you for having a child at age 40!”

    The orange looks delicious. With all due respect for eating local foods, I hope to have the chance to taste one of these little juice bombs…without the backgammon thanks!

    1. theonlycin says:

      Hehe, I never mastered backgammon 🙂

  12. Pseu says:

    I may have to adapt this for tonight’s supper, with last night’s left overs. Gammon.

    1. theonlycin says:

      Enjoy it, Pseu 🙂

  13. Michelle says:

    Hi there. Thank you for this delicious write up about ClemenGold! Sweet and juicy wordplay at its best. (Michelle from The ClemenGold Company)

    1. theonlycin says:

      Watch this spot, Michelle, I’m completely sold on your product. Thanks so much for taking the time to visit my blog 🙂

      1. You write beautifully and we are extremely happy to add juice to your musings!

      2. theonlycin says:

        Thank you 🙂

  14. Tandy says:

    oh my! I am loving the clemengolds 🙂 Thanks for taking part in the challenge xxx

    1. Hi Tandi. Thanks for alerting me to this wonderful blog! Have a fabulous day.

      1. theonlycin says:

        You enjoy your day too, both of you 🙂

    2. theonlycin says:

      Thanks for the challenge, keep ’em coming 🙂

  15. Colleen says:

    Aaaaaah no!! You have stumbled upon my most favourite fruit in the whole world….what to do what to do!! I cannot get enough of these, eating, cooking et al……they are so special!! xxx

    1. theonlycin says:

      I’m dizzy with love for them, Colly, am dreaming of them in my famous prawn salad … and a butternut and ClemenGold soup … aaaaaaaaaaaaaagh! (Love you xxx)

    2. Elize says:

      Hey Colleen, hope you are better. Missed you at the ClemenGold High Tea! x Elize

      1. theonlycin says:

        I do hope they have a ClemenGold high tea in Joburg sometime!

  16. johnlmalone says:

    clemengold looks like what we in Australia call ‘mandarins’ ; they are quite cheap, refreshing and exist in huge numbers — little oranges

    1. theonlycin says:

      The major plus for me is that ClemenGolds have no pips, John!

  17. Oh wow, Cindy, you have outdone yourself…utterly inspired post, writing and images…I’ll have to try these!!

    1. theonlycin says:

      Thank you, Naomi. Try them, I just know you’ll fall in love 🙂

  18. Sparky says:

    My sister likes naartjies. Sometimes you can find one in her handbag too, hehe! I eat them and can’t say I like them, the entire citrus family.

    1. theonlycin says:

      Try harder to like them, Sparky, they’re so important for a source of vitamin C 🙂

  19. mairedubhtx says:

    We call them Clementines.

    1. theonlycin says:

      Do they have pips, Fatima?

  20. your writing is so much fun to read. this one had particularly good flow

    1. theonlycin says:

      Thank you very much, Doc 🙂

  21. Tes says:

    What a vibrant dish 🙂 I want some ClemenGold 🙂

    1. theonlycin says:

      Wish I could send you some, Tes 🙂

  22. And the easy to peel! X

    1. theonlycin says:

      Added bonus, bokkie 🙂

  23. slpmartin says:

    Looks marvelous…the university near me (UCR)…produces an array of experimental fruit which has lead to new varieties worldwide.

    1. theonlycin says:

      That is so exciting, Charlie, what a wonderful line of work to be in. Imagine the tasting sessions! 🙂

  24. nrhatch says:

    I love juicing oranges, naval oranges, tangerines, clementines, mandarin oranges . . . etc. I’ll keep my eye out for ClemenGolds.

    Thanks, Cin!

    1. theonlycin says:

      You’re most welcome, Nancy 🙂

  25. I love fruit in stir fries! Yummy! I usually buy naval oranges only, but I’ll have to try a bag of tangerines. I wonder if there are ClemenGolds in grocery stores here. Thanks for the next trend in nutrition! Blessings to you, Cindy…

    1. theonlycin says:

      I think they’re going to the Netherlands first, Carol, but keep your eyes peeled 🙂

  26. siggiofmaine says:

    How can you cook with them? They go right to my mouth without stopping !
    Sooo good.
    ☮ ♥ Siggi in Downeast Maine

    1. theonlycin says:

      Hehehe, the trick is to buy lots, Siggi, for the mouth and for the pot 🙂

  27. bluebee says:

    What is the flavour similar to, Cin? Is it quite tart like other citrus fruits?

    1. theonlycin says:

      It’s like a cross between a orange and a naartjie, but better 🙂

  28. Jamie Dedes says:

    Recipe yum. I think this is what we call Clementines. When they are in season we can buy two and three pound boxes for very, very cheap. Everyone does. Portable. Easy to toss one fruit in a bag and take to work or whatever.

    1. theonlycin says:

      Wonderful, I’m getting a ClemenGold freebie next week, so watch this space 🙂

      1. Jamie Dedes says:

        Ohhh, recipe ideas! 🙂

      2. theonlycin says:

        And loads of Vit C, which I need 🙂

  29. pinkpolkadotfood says:

    This looks delicious!!

    1. theonlycin says:

      Smul lekker, Pinkie 🙂

  30. That’s it…I’m inspired! Will have to get me some of these babies tomorrow!!

    1. theonlycin says:

      The trick is to refrain from gobbling them all raw, they’re so good 🙂

  31. Linda says:

    You sure have a way with words to describle food! The only thing I could get that excited about is chocolate. Your dish looks great.

    1. theonlycin says:

      Thank you Linda, a bit of colour into winter.

  32. That looks as colourful and interesting as it is healthy! (Don’t see the fruit though… did you rather use the juice in the stir fry?)

    1. theonlycin says:

      I pulped the fruit, so it doesn’t show in the photo 🙂

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