Clementine

The clementine comes out of the hybridization of the plant of orange and tangerine. The fruit is mainly consumed fresh because it is refreshing and has diuretic properties, and it does not exceed in acid: like all citrus fruits, it is also characterized by a high content of vitamin C, a good ally to fight colds and related diseases.
Its use is widespread; in cooking, it is used both for juices, jams, sorbets and syrups, or just naturally, while in the cosmetic industry clementine is used in the manufacturing of lotions and masks for skin toning.

Apirene Clementine: a hybrid between a tangerine and a bitter orange. Seeds are absent and this feature makes it an esteemed variety on National and foreign markets. It is a very small fruit but its taste is remarkably sweet.