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Carambola vs Clementine Characteristics


Clementine vs Carambola Characteristics


Characteristics

Type
Tree fruit   
Citrus   

Season
Autumn, Spring, Summer   
Autumn   

Varieties
King, Bell, Sri Kembangan, Arkin and Fwang Tung   
Clemenules or Nules and Nadorcott   

Seedless Variety
No   
No   

Color
Golden yellow, Green   
Orange   

Inside Color
Yellowish Green   
Orange   

Shape
Oval and Star(Cross section)   
Round   

Texture
Crispy   
Succulent   

Taste
Crisp, Juicy, Sweet   
Sweet, Tangy, Tart   

Origin
Sri Lanka   
China   

Grows on
Not Available   
Trees   

Cultivation
  
  

Soil Type
Loam, Well-drained   
Loam, Sandy, Well-drained   

Soil pH
4.5-7   
6-7   

Climatic Conditions
Moist, Warm to hot climate   
Warm to hot climate   

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Carambola and Clementine Information

Color of a fruit helps in determining its nutrient content and hence, its nutritional value. Therefore, color can considered as an important factor of Carambola and Clementine Information. Carambola is found in shades of golden yellow and green and Clementine is found in shades of orange. Get Carambola vs Clementine characteristics comparison of the basis of properties like their taste, texture, color, size, seasonal availability and much more! Carambola belongs to Tree Fruit category whereas Clementine belongs to Citrus category. Carambola originated in Sri Lanka while Clementine originated in China.

Carambola and Clementine Varieties

Carambola and Clementine varieties form an important part of Carambola vs Clementine characteristics. Due to advancements and development in the field of horticulture science, it is possible to get many varieties of Carambola and Clementine. The varieties of Carambola are King, Bell, Sri Kembangan, Arkin and Fwang Tung whereas the varieties of Clementine are Clemenules or Nules and Nadorcott. The shape of Carambola and Clementine is Oval and Star(Cross section) and Round respecitely. Talking about the taste, Carambola is crisp, juicy and sweet in taste and Clementine is sweet, tangy and tart.

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