If your clementine doesn’t have any flesh in the middle OR if you rip it, you’ll need to start with another one. Instructions
Starting with a nice soft clementine, score it with your paring knife around the center so that you are able to gently peel back the skin. Try it yourself! Since making one is easier shown than written, I have included a photo slideshow and a video of how it’s done. 🙂
One of your cups will be from the bottom of the clementine, and it will have a pip sticking up from the center of it from running up the middle of the fruit. Now is their season, and it’s ours to exercise a little bit a of will power and optimism in the dark. Turns out that clementines are also a hugely popular fruit in Japan and are given as meaningful gifts during the winter season. Squeeze or twist the pip into a nice wick and then fill the bottom of the cup with olive oil so that it is absorbed up the “wick.” Wait a few minutes for this to complete. Pour oil directly on the wick if needs be. When a local Japanese production company saw this post a few years ago, they asked me to show it to their viewers on television. When you’re ready, click here to submit your project and photos. Here’s also a nice clip of how to lay them in water for optimal effect. Let us know! You really need a nice bit of clementine “flesh” sticking up in the middle, which you then soak for a minute in the olive oil. When burning steadily, gently place the “top” over the “bottom” and enjoy. This is your wick. A little burning is fine and the smell of clementine heating up is delightful. It’s that lovely time of year again, when even though the weather is getting colder, bright little boxes of clementines start popping up in store windows. Eat your clementine. Without ripping the skin you should be able to remove the top and bottom of the “globe” so that you have two empty cups of clementine peel. I learned this fabulous little party trick when I was a school teacher years ago (thank you Ana Opitz!) and have been showing other folks how to do it for years. It’s ALWAYS a crowd pleaser. I made nearly half a dozen for their cameras before we were done. We love checking out what you’re making these days, and learning from our readers. While waiting use your paring knife to cut a decorative hole in the top cup so that the heat can escape.