Clementines and their cousins, tangerines, are often thought to be exactly the same. Both are a type of mandarin orange with thin, easy-to-peel skins — making them a favorite for snacking. But these juicy little gems are actually a little different. Clementines usually arrive on the market in December, while tangerines are available as early as October and as late as April. Here are some other ways to tell them apart:

• Clementines are deep orange to red-orange and have a smooth, glossy skin.
• Tangerines have a thick, sometimes pebbly skin. Tangerines can range from yellow-orange to bright, deep orange, depending on the variety.

• Clementines have an enticing aroma and are tender, juicy and sweet, with almost no seeds.
• Tangerines can be either nearly seedless or have many seeds, depending on the variety. Tangerines are very juicy with a sweet, rich flavor. Some varieties have undertones of honey or spice.

• One clementine is 35 calories and provides more than half of the daily value for vitamin C.
• A medium tangerine is only 47 calories and provides about a third of the daily value for vitamin C. Both fruits provide a fair amount of potassium and vitamin A.

Look for fruit that’s evenly colored and heavy for its size. Don’t worry if there’s a little bit of green on the skin; the fruit is still ripe. Russeting, or rough brown patches on the skin, is a normal occurrence and does not affect flavor.

Tangerines and clementines are more delicate than other citrus fruits and will be fresh at room temperature for only a few days. When refrigerated, they’ll last a couple of weeks. Do not store citrus in plastic bags as they may become moldy.

Clementines or tangerines can be used in place of oranges in most recipes — providing a more intense, interesting citrus flavor. Try clementine or tangerine juice or grated peel when a recipe calls for orange juice or grated peel. Just be careful not to grate too deeply as the skin of these fruits is thinner than that of oranges. To remove seeds, use kitchen shears to make a small cut in the center of a section, then pop the seeds out.

Nothing beats clementines and tangerines for snacking. But they also add a rich, citrusy sweetness to many dishes. Try these serving suggestions:

• Add to green, spinach or fruit salads
• Serve with a chocolate syrup or fat-free chocolate yogurt for dipping
• Chop and add to salsas
• Use to top yogurt, ice cream or low-fat frozen yogurt
• Toss with sliced jicama and onions and a citrus vinaigrette
• Add to fruit salads
• Add to poultry stuffing

Be sure to perk up your family’s diet with the refreshing citrus flavors of clementines and tangerines.