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Lulav-And-Etrog-Instructions.Pdf
אֶּתְ רֹוג לּולָב LULAV AND ETROG: THE FOUR SPECIES What they are and what to do with them INTRODUCTION The commandment regarding the four species (of the lulav and etrog) is found in the Torah. After discussing the week-long Sukkot festival, specific instructions for how to celebrate the holiday are given. Leviticus 23:40 instructs: םּולְקַחְתֶּ לָכֶּם בַּיֹוםהָרִ אׁשֹון פְרִ י עֵץ הָדָרכַפֹּת תְ מָרִ ים וַעֲנַף עֵץ־עָבֹּת וְעַרְ בֵי־נָחַל ּושְ מַחְתֶּ ם לִפְ נֵי ה' אֱֹלהֵיכֶּם ׁשִבְ עַת יָמִ ים “On the first day you shall take the product of hadar trees, branches of palm trees, boughs of leafy trees, and willows of the brook, and you shall rejoice before Adonai your God seven days." These are the four species that form the lulav and etrog. The four species are waved in the synagogue as part of the service during the holiday of Sukkot. Traditionally, they are not waved on Shabbat because bringing these items to the synagogue would violate the prohibition against carrying. Some liberal synagogues do wave the lulav and etrog on Shabbat. While it is customary for each individual to have a lulav and etrog, many synagogues leave some sets in the synagogue sukkah for the use of their members. The lulav and etrog may also be waved at home. Below you will find some basic information about the lulav and etrog, reprinted with permission from The Jewish Catalogue: A Do-It-Yourself Kit, edited by Richard Siegel, Michael Strassfeld and Sharon Strassfeld, published by the Jewish Publication Society. HOW THE FOUR PARTS FIT TOGETHER The lulav is a single palm branch and occupies the central position in the grouping. -
New Acid Citrus Selections for Florida
New acid citrus selections for Florida Lemon and lime-like selections with niche market potential are being developed with biotechnology at the University of Florida. By Jude Grosser, Zenaida Viloria and Manjul Dutt re you ready for a purple margarita? Would you like a fragrant, juicy lime is a naturally occurring citrus lemon for your iced tea with no seeds to clog your straw or dishwasher triploid, which is why it is seedless. drain? How about some seedless lime trees that are cold-hardy enough The new seedless watermelons in the Afor Central Florida? These and many more interesting acid-citrus marketplace are also triploids. selections are now on the horizon, including some with good ornamental potential. Due to the fact that new and This article will focus on progress in using emerging biotechnologies to develop improved citrus cultivars must be interesting new citrus cultivars in the lemon and lime group. Cultivars include seedless to compete in the national some that will not have regulatory constraints, and also a genetically modified and international marketplace, the organism (GMO)-derived purple Key lime as a teaser for the future. University of Florida’s Citrus Research and Education Center (UF/CREC) LEARNING FROM they are triploids. People and most citrus improvement team (working THE BANANA citrus trees are diploid, meaning with Fred Gmitter) has formulated Have you ever wondered why you there are two sets of chromosomes in several ways to create triploids as a key never find seeds in your bananas? Did each cell. Triploid bananas have three method of developing seedless citrus you know that there are wild-type sets of chromosomes per cell. -
Kumquats Are Tiny Citrus to Use in Relish Or Marmalade
KUMQUATS ARE TINY CITRUS TO USE IN RELISH OR MARMALADE In response to numerous inquiries about kumquats, which are available in various quantities from November through June, suggestions are offered here for using and preserving the unusual fruit. The kumquat is a small orange fruit of the citrus family. It is oblong and about the size of a small plum; the rind is golden-orange, the flesh is rather dry and the seeds are small. When fully ripe, kumquats can be eaten raw— cut up or sliced and added to salads and fruit cups. More often they are enjoyed cooked whole in a sugar syrup, candied, or in marmalade. Clip these recipes for your file. Preserved Kumquats 2 cups sugar 2 quarts firm kumquats Wash kumquats. Pour over them boiling water to 5 cups sugar cover. Let them steep 2 minutes, then pour off the water. Stick 1 whole clove into each kumquat. Make Remove stems and leaves from kumquats. Wash and a syrup of the water and sugar. Bring to a boil. drain the fruit. Prick each kumquat several times Poach kumquats in the syrup for about 20 minutes, or with a darning needle. Put the fruit into a saucepan until tender. and cover with boiling water. Simmer for about 20 minutes or until tender. Candied Kumquats Skim the kumquats from the water and stir into the 1 quart whole kumquats (about 1 pound) water the 5 cups sugar. Boil this syrup 5 minutes. 2 cups sugar Add the kumquats and cook them gently for about 1 1 cup water hour, or until the fruit is transparent. -
Spicy Grapefruit Margarita. the RECIPE
THE RECIPE spicy grapefruit margarita. By halfbakedharvest I swear I have found the perfect amount of tequila, to lime juice, to fruity mixer for margs prep time 10 minutes total time 10 minutes servings 6 drinks 4.47 from 39 votes calories 207 kcal INGREDIENTS BIG BATCH MARGARITAS 1 1/2 cups silver tequila 12 ounces 2 cups grapefruit juice 16 ounces 3/4 cups fresh lime juice 1/4 cup agave nectar may also use honey 1-2 whole jalapeños halved (depending on how spicy you want your drink) slices lime + grapefruit for serving TO MAKE JUST ONE DRINK 1 1/2 - 2 ounces silver tequila 2 1/2 ounces grapefruit juice 1 ounce fresh lime juice 1 tablespoon agave nectar or more to taste 1-2 slices jalapeno depending on how spicy you want your drink slices lime + grapefruit for serving SPICY CHILI SALT RIM 1 tablespoon chili powder 1 tablespoon kosher salt 2 teaspoons granulated sugar INSTRUCTIONS SPICY CHILI SALT RIM In a bowl, combine the chili power salt and sugar. Mix well to combine. Use this mixture to rim your glasses. BIG BATCH MARGARITA Combine all the ingredients in a pitcher and stir to combine. Keep chilled in the fridge for 1-3 hours. Taste the drink every hour to check for spiciness. The longer you leave the jalapeño in the drink the spicier the drink will become. Once the drink is spiced to your liking, remove the jalapeños. When ready to serve, salt the rims of 4-6 glasses. Add ice to each glass and pour the margaritas over the ice. -
Reaction of Tangerines Genotypes to Elsinoe Fawcettiiunder
Reaction of tangerines genotypes to Elsinoe fawcettii under natural infection conditions Crop Breeding and Applied Biotechnology 11: 77-81, 2011 Brazilian Society of Plant Breeding. Printed in Brazil Reaction of tangerines genotypes to Elsinoe fawcettii under natural infection conditions Marcelo Claro de Souza1*, Eduardo Sanches Stuchi2 and Antonio de Goes3 Received 11 February 2010 Accepted 30 September 2010 ABSTRACT - A citrus scab disease, caused by Elsinoe fawcettii, is currently found in all citrus areas throughout Brazil. That being, given the importance of this casual agent, the behavior of tangerines and hybrids influenced by this pathogen was evaluated under natural infection conditions. This study was performed with plants around 15 years old without irrigation; 100 fruits of three plants were collected during harvest season, using a grade scale varying from 0 (absence of symptoms) to 6 (severe symptoms) the level of disease severity was determined. Among the cultivars, citrus scab resistance was observed in Citrus deliciosa, C. tangerina, C. nobilis; a mandarin hybrid (C. nobilis x C. deliciosa) and a satsuma hybrid (C. unshiu x C. sinensis). Among the other genotypes, symptoms were observed with levels of severity ranging from 1 to 3, indicating moderate resistance. Key words: Citrus scab, citrus crop, resistant varieties. INTRODUCTION In Brazil, E. fawcettii is responsible for citrus scab. The disease is widespread in many humid, citrus-cultivating In many citrus production areas around the world, areas around the world and decreases fruit values on the Elsinoe fawcettii is one of the main fungi diseases found. fresh-fruit market (Feichtenberger et al. 1986). In young It attacks a wide variety of citrus species and cultivars, plants or under severe infection, it may cause significant resulting in scab disease on leaves, twigs, and fruits (Timmer fruit drop. -
Bright Citron™ Soak
Product Profile BRIGHT CITRON™ SOAK WHAT IT IS An aromatic and refreshing sea salt soak for cleansing skin. WHAT IT DOES Softens and cleanses skin. WHY YOU NEED IT • Provides the first step to cleanse impurities and soften skin for a luxurious manicure or pedicure experience. • Gently cleanses without drying skin. FRAGRANCE FEATURED Pink Grapefruit and Warm Amber. FRAGRANCE PROFILE • Bright citrus top notes. • Soft floral mid notes. CREATIVE SUGGESTIONS • Light woody base notes. • Create a fragrant ceremonial experience by placing the Soak into warm water directly prior to ACTIVE BOTANICALS immersing hands or feet. Kaffir Lime (Citrus Hystrix Leaf Extract): • Add lime or grapefruit slices to enhance the Is known to purify skin and promote radiance. experience. • Use as a foot soak prior to all salon services. Honey: • Excellent retail product for home use in bath tubs. Is known to hydrate skin and help retain moisture. INGREDIENT LISTING FEATURED INGREDIENTS & BENEFITS Maris Sal ((Sea Salt) Sel Marin), Sodium Sesquicarbonate, Sea Salt: Argania Spinosa Kernel Oil, Honey, Citrus Hystrix Leaf Natural salt used for its therapeutic properties. Extract, Aqua ((Water) Eau), Glycerin, Propylene Glycol, Salts increase the flow of water in and out of Hydrated Silica, Parfum (Fragrance), Limonene, Linalool, cells, in essence flushing and cleansing the cells. Hexyl Cinnamal, Citral. This facilitates the absorption of other ingredients into the cells. AVAILABLE SIZES • Retail/Professional: 410 g (14.4 oz) Argan Oil (Argania Spinosa Kernel Oil): • Professional: 3.3 kg (118.8 oz) Is known to nourish dry skin. DIRECTIONS FOR USE • For feet, add a teaspoon to footbath and agitate water to dissolve. -
Lime (Citrus Aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic Effect
foods Article Lime (Citrus aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic Effect Li-Yun Lin 1,*, Cheng-Hung Chuang 2 , Hsin-Chun Chen 3 and Kai-Min Yang 4 1 Department of Food Science and Technology, Hungkuang University, Taichung 433, Taiwan 2 Department of Nutrition, Hungkuang University, Taichung 433, Taiwan 3 Department of Cosmeceutics, China Medical University, Taichung 404, Taiwan 4 Department of Hospitality Management, Mingdao Unicersity, ChangHua 523, Taiwan * Correspondence: [email protected]; Tel.: +886-33-432-793 Received: 19 July 2019; Accepted: 2 September 2019; Published: 7 September 2019 Abstract: Lime peels are mainly obtained from the byproducts of the juice manufacturing industry, which we obtained and used to extract essential oil (2.3%) in order to examine the antioxidant and hypolipidaemic effects. We identified 60 volatile compounds of lime essential oil (LEO) with GC/MS, of which the predominant constituents were limonene, γ-terpinene, and β-pinene. Lime essential oil was measured according to the DPPH assay and ABTS assay, with IC50 values of 2.36 mg/mL and 0.26 mg/mL, respectively. This study also explored the protective effects of LEO against lipid-induced hyperlipidemia in a rat model. Two groups of rats received oral LEO in doses of 0.74 g/100 g and 2.23 g/100 g with their diets. Eight weeks later, we found that the administration of LEO improved the serum total cholesterol, triglyceride, low-density lipoprotein cholesterol, alanine aminotransferase, and aspartate transaminase levels in the hyperlipidemic rats (p < 0.05). Simultaneously, the LEO improved the health of the rats in terms of obesity, atherogenic index, and fatty liver. -
Cinnamon Kumquats
Preserve Today, Relish Tomorrow UCCE Master Food Preservers of El Dorado County 311 Fair Lane, Placerville CA 95667 Helpline (530) 621-5506 • Email: [email protected] • Visit us on Facebook and Twitter! Cinnamon Kumquats “How about a kumquat, my little chickadee?” (W.C. Fields, My Little Chickadee,1940) Say what? Yes, I said kumquats. Those adorable little kumquats. You know, those “things” that you have been so curious about. Another idea for using citrus that is not a marmalade. Vive la différence! That said, a kumquat marmalade is nothing short of marvelous. Honestly. “A kumquat is not an orange though it wants to be one, especially when they’re around other kumquats. (W.C. Fields, It’s A Gift, 1934) Kumquats are native to China, and their name comes from the Cantonese kam kwat, which means "golden orange." They are a symbol of prosperity and a traditional gift at Lunar New Year. Unlike other citrus, kumquats are eaten whole, including the skin. They have a tart-bitter-sweet taste that is boldly refreshing. Ya gotta try one. Really. Just pop one in your mouth and go for it. Fresh kumquats are wonderful in salads and in savory dishes. They are also great in chutneys and relishes. We canned them in a sweet cinnamon syrup. They can then be eaten right out of the jar like candy or used in desserts such as pound cakes or cheesecakes. The syrup is wonderful for drizzles, too. Savory ideas: use them in salads (use the syrup in your dressing!), they would be perfect with ham, maybe as a glaze for chicken wings (I would add some hot sauce, too). -
Tropical Horticulture: Lecture 32 1
Tropical Horticulture: Lecture 32 Lecture 32 Citrus Citrus: Citrus spp., Rutaceae Citrus are subtropical, evergreen plants originating in southeast Asia and the Malay archipelago but the precise origins are obscure. There are about 1600 species in the subfamily Aurantioideae. The tribe Citreae has 13 genera, most of which are graft and cross compatible with the genus Citrus. There are some tropical species (pomelo). All Citrus combined are the most important fruit crop next to grape. 1 Tropical Horticulture: Lecture 32 The common features are a superior ovary on a raised disc, transparent (pellucid) dots on leaves, and the presence of aromatic oils in leaves and fruits. Citrus has increased in importance in the United States with the development of frozen concentrate which is much superior to canned citrus juice. Per-capita consumption in the US is extremely high. Citrus mitis (calamondin), a miniature orange, is widely grown as an ornamental house pot plant. History Citrus is first mentioned in Chinese literature in 2200 BCE. First citrus in Europe seems to have been the citron, a fruit which has religious significance in Jewish festivals. Mentioned in 310 BCE by Theophrastus. Lemons and limes and sour orange may have been mutations of the citron. The Romans grew sour orange and lemons in 50–100 CE; the first mention of sweet orange in Europe was made in 1400. Columbus brought citrus on his second voyage in 1493 and the first plantation started in Haiti. In 1565 the first citrus was brought to the US in Saint Augustine. 2 Tropical Horticulture: Lecture 32 Taxonomy Citrus classification based on morphology of mature fruit (e.g. -
Crop Profile for Citrus (Minor) Lime, Pummelo, and Kumquat in Florida
Crop Profile for Citrus (Minor) Lime, Pummelo, and Kumquat in Florida Prepared: November, 2001 General Production Information ● Lime in this crop profile refers to the 'Tahiti' lime (Citrus latifolia). Pest management practices of other members of the Rutaceae such as Key lime (Citrus aurantifolia), pummelo (Citrus grandis), and kumquat (Fortunella sp.) may also be described, since survey questionnaires grouped these four tropical fruits together. All of these species of citrus are grown for the fresh market. ● The 1997-1998 average yield of limes in Florida was 14,344 pounds per acre. At a price of $5.02 per box, the Florida crop (440,000 boxes) was worth approximately $2.21 million (1). ● In 2000-2001, 1,171 acres in Florida produced 22 million pounds of 'Tahiti' lime. This is a 58 percent decrease from the previous year, when 53 million pounds were recorded (2,3). ● As of the end of 2000, there has been a 63 percent reduction in lime acreage since 1996 (bearing acreage of 3,168 acres). Except for 20 acres, all of the lime production is located in Miami-Dade County. Consequently, ninety-eight percent of 'Tahiti' lime production occurs in this county (3). ● Florida was ranked first in the United States in lime production. No other states were listed as leading lime-producers (1). ● Reductions in lime acreage have occurred due to Hurricane Andrew and citrus canker. Bearing acreage before Andrew was approximately 6,000 acres, which dropped drastically to 1,668 acres after this event (4). An estimated 290,000 lime trees (2,800 acres) have been lost to citrus canker in the 2000-2001 period (2). -
About Limes by George Geary CCP
All About Limes By George Geary CCP Lime History In the eighteenth century, Scottish naval surgeon Sir James Lind learned by his observation of long-haul sailors that citrus fruits conquered the dreaded scurvy (lack of Vitamin C) which had divested the ranks of the British navy more than any enemy. Between 1795 and 1815, some 1.6 million gallons of lime Juice drastically reduced the mortality rate of seamen. Along with their daily ration of rum, British sailors were required to consume a daily ration of lime Juice; hence British seamen became known as limeys. Since Britain was often at war with Mediterranean countries that exported lemons, limes imported cheaply from the English colony of Jamaica were substituted as the citrus of choice. Key Lime (also known as Mexican Lime and West Indies Lime) Cultivated for thousands of years in the Indo-Malayan region, this variety has long been treasured for its fruit and decorative foliage. The Key lime made its way to North Africa and the Near East via Arabian traders, and then carried on to Palestine and Mediterranean Europe by the Crusaders. Columbus is credited with bringing the Key lime to Haiti, where Spanish settlers to Florida carried it on. It flourished in South Florida, particularly the Florida Keys, hence the current common name of Key lime. Due to hurricane-depleted soils, locals switched from pineapple commercial crops to limes in 1906, and business boomed until a hurricane once again reared and wiped out the lime groves, never to be restored. Today, most Key limes come from Mexico. -
Canker Resistance: Lesson from Kumquat by Naveen Kumar, Bob Ebel the Development of Asiatic Citrus Throughout Their Evolution, Plants and P.D
Canker resistance: lesson from kumquat By Naveen Kumar, Bob Ebel The development of Asiatic citrus Throughout their evolution, plants and P.D. Roberts canker in kumquat leaves produced have developed many defense mecha- anthomonas citri pv. citri (Xcc) localized yellowing (5 DAI) or necro- nisms against pathogens. One of the is the causal agent of one of sis (9-12 DAI) that was restricted to most characteristic features associated the most serious citrus diseases the actual site of inoculation 7-12 DAI with disease resistance against entry X (Fig. 2). of a pathogen is the production of worldwide, Asiatic citrus canker. In the United States, Florida experienced In contrast, grapefruit epidermis hydrogen peroxide (H2O2). Hydrogen three major outbreaks of Asiatic citrus became raised (5 DAI), spongy (5 peroxide is toxic to both plant and canker in 1910, 1984 and 1995, and it DAI) and ruptured from 7 to 8 DAI. pathogen and thus restricts the spread is a constant threat to the $9 billion On 12 DAI, the epidermis of grape- by directly killing the pathogen and citrus industry. fruit was thickened, corky, and turned the infected plant tissue. Hydrogen Citrus genotypes can be classified brown on the upper side of the leaves. peroxide concentrations in Xcc-in- into four broad classes based on sus- Disease development and popula- fected kumquat and grapefruit leaves ceptibility to canker. First, the highly- tion dynamics studies have shown that were different. Kumquat produces susceptible commercial genotypes are kumquat demonstrated both disease more than three times the amount of Key lime, grapefruit and sweet lime.