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Clementine
Clementines separate easily into eight to fourteen extremely juicy segments. They are remarkably easy to peel, like a tangerine, but lack the tangerine's sourness and seeds. They are tasted full in salads, or eaten raw. It is rich of vitamins A, B, and C but also Iron.
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Grapefruit red
Flavors range from highly acidic and somewhat bitter to sweet and tart. They are ideal for fresh juices or in fruit salads. Grapefruit is a good source of vitamin C, pectin fiber, and the pink and red hues contain the beneficial antioxidant lycopene.
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Lemon
Lemons are used to make lemonade, and as a garnish for drinks. Fish are marinated in lemon juice to neutralize the odor. Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking. When lemon juice is sprinkled on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, it acts as a short-term preservative. It is a good source of Folate, Potassium and Vitamin C.
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Lime
Lime fruit, and particularly their juice, are used in beverages, such as limeade (akin to lemonade). . In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is a good source of Folate, Potassium and Vitamin C.
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Orange
Oranges are sweet, sour and refreshing. The fruit is commonly peeled and eaten fresh, or squeezed for its juice. It is also used in certain recipes as flavouring or a garnish. It is a good source of Thiamin, Folate and Potassium, Dietary Fiber and Vitamin C.
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Tangerine
Tangerine flavor is used in bottled juice or gatorade soft drinks, and the fresh fruit can be used in salads, desserts and main dishes. It is, however, most commonly eaten out of hand. Tangerines are a good source of vitamin C, folate and beta-carotene. They also contain some potassium, magnesium and vitamins B1, B2 and B3.
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