From October to February, we can obtain mandarin oranges, and from November to February, we can find clementines. The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and taking advantage of seasonal variability. One serving of fruit is equal to two mandarins or three clementines. It is necessary in France and Switzerland to state on the label if citrus fruits were treated against mold after harvest. When citrus fruits are at room temperature, they are more juicier. As a result, it's better to take them out of the fridge a few hours before eating them. Mandarins, clementines, and tangerines are mostly eaten raw or in fruit salads, gelatins, puddings, and cakes. The tiniest are canned; they make a great addition to veggie salads. Clementine juice may be used in place of lemon juice in any recipe that calls for it: cold drinks, vinaigrette, sauces, deglazing, and so on. Make ice cream, sorbets, and granita with them. Clementine slices can be added to bread, pancake, or cake dough. Serve clementine quarters in syrup with ice cream for a light and refreshing dessert, as is done in Japan. Dip them in a chocolate fondue for a less somber dessert. Salads, cakes and other pastries, custards and creams, Indian rice, mashed potatoes, and spaghetti benefit from the bark's taste when grated or chopped into strips.