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How do you properly peel clementines and mandarins?
The white pith on these small citrus fruits bothers many people when eating them—but there is actually a simple way to remove it easily.
We’ve already looked at how to properly peel mangoes, pineapples, and plums. But what about clementines? Although the white pith of the fruit contains valuable vitamin C and fiber and can be eaten without any problem, many people still find it unpleasant—some even feel disgusted by it. But can it be completely removed? And if so, how?
All you need is water and pectin enzymes
One option is to peel clementines very thoroughly and with a bit of patience. However, there’s a much easier way: the fruits can be soaked in water with so-called pectin enzymes—also known as pectinases—ideally overnight and in a low concentration. Pectinases are enzymes that break down pectin—the “glue” that holds plant cells together. When the white pith of clementines or mandarins comes into contact with these enzymes, it gradually detaches on its own. The result is cleanly separated fruit segments, without any tedious extra work.
This raises the question: where can you even get pectinases? You usually won’t find them in a typical supermarket. However, they are available online and in specialized stores. If you don’t have pectinase on hand, you can also use a simpler method: briefly place the fruit in hot water. This also makes the white pith easier to remove—quickly and without hassle.
