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DEER CREEK HEIGHTS RANCH HOME OF BUCK BRAND CITRUS - Family-owned citrus ranch in Porterville, CA - Available Late Fall - Early Spring - All Certifi ed Organic Culinary Specialty Citrus Buddha’s Hand Meyer Lemons Sweet Lime (Palestine Lime) Yuzu Lemon CODE: 42050 CODE: 44017 CODE: 43664 CODE: 44008 - minimal juice or fl esh - much sweeter than a normal lemon - very low in citric acid - looks similar to a grapefruit - used for zesting - smooth skin, great for zesting - skin is very smooth & thin - aromatic rind - for baking or can be candied - ultimate culinary lemon - minimal sour, tart juice T’orange Lemon Variegated Pink Lemon Limequat Centennial Kumquat CODE: 44013 CODE: 45357 CODE: 44025 CODE: 43181 - fl avor is similar to a lemon, but - fl esh is pink & rind is thin - acidic fl avor - round to oval neck with less bitterness - tart & acidic - rind is sweet like a kumquat - moderate acidity, juicy - used in jams and marmalades - sweet-tasting peel oil Mandarinquat Makrut Lime Key Limes Finger Lime CODE: 44085 CODE: 44231 CODE: 44078 CODE: 42055 - cross between a kumquat - used for zesting - small-sized lime - only 2-3 inches long & mandarin - intensely tart with earthy and - very juicy, aromatic fl esh - acidic & tasty like limes - tart, gold fl esh fl oral notes - used for zesting & baking - “Citrus Caviar” © Four Seasons Produce www.fsproduce.com 717-721-2800 DEER CREEK HEIGHTS RANCH HOME OF BUCK BRAND CITRUS - Family-owned citrus ranch in Porterville, CA - Available Late Fall - Early Spring - All Certifi ed Organic Snacking Specialty Citrus Algerian Clementine Satsuma Mandarin Fall Glo Tangerine Fairchild Tangerine CODE: 42051 CODE: 42057 CODE: 44039 CODE: 42056 - small size, easy-to-peel - easy-to-peel - fl at shaped, thin skin - medium-sized fruit -also known as Clementine Tangerine - sweet, seedless, & low in acid - juicy, orange fl esh - very sweet variety - sweetest in the mandarin family - seeded, good fl avor - juicy, but has seeds Navel Orange Mango Orange Cara Cara Navel Orange Star Ruby Grapefruit CODE: 44410 CODE: 44411 CODE: 42061 CODE: 42059 - no seeds, bright orange skin - delicate, sweet fl avor with a - pink fl esh - deep scarlet color fl esh - balance of sweetness and acidity vanilla fi nish - sweetness balanced by a mild - pink/yellow/sometimes green - very juicy - pink ring around fl esh strawberry to cranberry like fi nish outside Lemonade Lemon Minneola Tangelo CODE: 42060 CODE: 42062 - cross of a lemon & navel orange - cross between a tangerine & - sweet with lemon-like fl avor grapefruit - low acid, enough to eat in wedges - sweet orange fl avor with tang of a tangerine © Four Seasons Produce www.fsproduce.com 717-721-2800 .

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Table S1 Materials and Groups Were Used in This Study. Citrus
Table S1 Materials and groups were used in this study. Citrus germplasms Species name Group Wild or Cultivar Huanongbendizao tangerine LSM Cultivar (C) Guinongbendizao tangerine LSM C Guizhouwuhezhuju tangerine LSM C Red Tangerine LSM Wild (W) Huangyanbendizao tangerine LSM C Nanfengmiju tangerine LSM C Nianju tangerine LSM C Nieduyedonggan LSM W E-gan No.1 Ponkan tangerine LSM C Huapiju tangerine LSM C Wuhe Ponkan tangerine LSM C India sour Tangerine Loose-skin mandarin LSM W Wulong Sour Tangerine (Citrus reticulate) LSM W Cupigoushigan tangerine LSM W Dakengyeju tangerine LSM W Daoxianyeju tangerine LSM W Jiangyongyeju tangerine LSM W Mangshanju tangerine LSM W Xipigoushigan tangerine LSM W Damaliu tangerine LSM W Yaoxianggan tangerine LSM W Miyagawa Wase LSM C Guangmingzao LSM C Guoqing No.4 LSM C Changyang Kamei LSM C Dapu LSM C Inaba Wase LSM C Guoqing No.1 LSM C Nichinan No.1 Wase LSM C Caffion clementine CCL C De nules clementine CCL C Hernadinal clementine CCL C Marisal clementine CCL C Monreal clementine CCL C Nour clementine CCL C Orograde clementine CCL C Oroval clementine Clementine mandarin (C. CCL C Pons clementine reticulate × C. sinensis) CCL C Rrecoce clementine CCL C Rubino clementine CCL C Sidiaissa1 clementine CCL C Spinoso.V,C,R clementine CCL C SRA63 clementine CCL C SRA92 clementine CCL C Tomatera clementine CCL C Anliucheng SW C Qianyang Wuhe Dahong SW C Hamlin Sweet Orange Sweet orange (C. sinensis) SW C Red Anliucheng SW C Meishan Wuhejincheng SW C Taoye sweet orange SW C Xuegan SW C Qingpi SW C Carter Valencia orange SW C Frost Valencia orange SW C Crame Navel Orange SW C Palmer Navel Orange SW C Red grand Navel Orange SW C Roberson Navel Orange SW C Smithearly Navel Orange SW C Fukumoto Navel Orange SW C Red Flesh Navel Orange SW C Washington Naval Orange SW C Dream Navel Orange SW C Nice navel Orange SW C Newhall Navel Orange SW C Seike Navel Orange SW C Xiatian Navel Orange SW C Zaohong Navel Orange SW C Huanonghongyou Pomelo P C Taiyou Pomelo P C Acidless Pomelo P C Fenghuangyou Pomelo Pomelo (C.
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Strawberry Lemonade/Lemon Mint Facial Protocol the Citrusy, Tart Lemon Enzyme Is the Lemonade Aspect of Your Facial
Strawberry Lemonade/Lemon Mint Facial Protocol The citrusy, tart lemon enzyme is the lemonade aspect of your facial. Lemon is a great brightener for the skin. The Strawberry Spearmint Mask will create the strawberry aspect of your facial; it contains kaolin clay to help absorb excess oil for pore refinement. It will be a great anti-aging, brightening facial. Lemon and mint are detoxifying. Antioxidants feed our cell membranes so they are permeable and allow nutrition to flow in and cellular waste to flow out. Contains 6% lactic acid, 3% glycolic acid, and 8% arbutin and 2% kojic. Perfect for normal and combination skin. It promotes deep hydration that protects from environmental damage while relieving the surface signs of aging. Arbutin and kojic provide extreme lightening capabilities. Strawberry Spearmint Mask with kaolin will help absorb oil for pore refinement. Skin Conditions: Anti-aging, normal/combination skin; hyperpigmentation, sun damage, melasma. For sensitive skin, blend one part Lemon Enzyme and one part Strawberry Spearmint Mask to dilute the enzyme. Professional Facial 1. Cleanse once with Green Tea Cleanser. 2. Cleanse a second time with Glycolic Cleanser. 3. Apply Lemon Zest Enzyme under steam for 7-10 minutes. (If desired, mix in ½ teaspoon Lactic Lightening Peel for extra hydration and lightening capabilities.) 4. Remove with a warm barber towel or with cool aesthetic wipes. 5. Optional: Perform a microdermabrasion. 6. Perform extractions. 7. Apply Vitamin C/Green Tea Serum and Ageless Hydrating Serum. 8. Apply Strawberry Spearmint Mask for 10 minutes, and remove with warm barber towel. 9. Tone with Cucumber Toner.
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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.
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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.
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New Citrus Varieties Fort Bend County Master Gardeners
New Citrus Varieties Fort Bend County Master Gardeners Fruit Tree Sale, February 9, 2019 Written by Deborah Birge, Fort Bend County Master Gardener Citrus is one of the most sought-after fruit trees for residents of Fort Bend County. Nothing is more intoxicating than a tree full of orange or lemon blossoms. Nothing more inviting than a tree full of tasty oranges or satsumas ready for the picking. Citrus can be cold hardy needing little winter care or very cold sensitive needing protection from temperatures below 40 degrees. Choosing the variety for your particular needs and interest can be accomplished by understanding the many varieties and their properties. Fort Bend County Master Gardeners will be offering several new citrus varieties at the Annual Fruit Tree Sale, February 9, 2019. We have a new pommelo, lime, three mandarins, and a grapefruit. This article will discuss each to help you in your decisions. Australian Finger Lime The Australian finger lime is described as Citrus Caviar. These small cucumber-shaped limes are practically in a category all their own. Their aromatic skin appears in a triad of colors and the flesh holds caviar- shaped vesicles that pop crisply in your mouth with an assertively tart punch. The tree is a small-leafed understory plant with some thorns. The tough climate conditions of the Australian coastal regions where Finger Limes were first grown make it suitable for a diversity of planting locations with little care or maintenance. It will even tolerate cooler weather down to a brief frost. Its compact, almost hedge-like stature make it an excellent candidate for tight spots in the garden or throughout the landscape.
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ASTRA Peeling Machine Can Peel the Thin Yellow Surface of the Lemon
By ASTRA Lemon, orange, grapefruit, pomelo… all these types of citrus not only taste delicious but also smell good. Citrus skins are juicy and contain rich aroma, which can serve different functions such as flavoring drinks, seasoning food, or making fragrances. The rich aroma is mainly contained in the very surface of the skin (flavedo) and the white part (albedo) often contains bitter taste. In other words, when using the citrus aroma, you only need the very surface of the skin, and the other part distracts the aroma. An ordinary peeling machine is not very good at peeling the very surface (flavedo). Since it is designed to peel the whole citrus skin, it always peels the whole skin, and the function of adjusting peeling depth is poor. So, most of the people still peel by their hands when they need flavedo. ASTRA fruit peeling machine is completely different from the ordinary peeling machine. It uses peeler blade to peel, and traces the human hand movement. This makes the machine possible to adjust the peeling depth, as a result it can peel the very surface (flavedo) of the citrus, in great speed and higher quality compared to hand peeling. Same lemon, different peeling depth 1. Peeling the surface (flavedo) Video 00:00~ The surface of a lemon skin is needed in large quantities in the catering sector (e.g., bakeries, cake shops, and juice bars) and distilleries when making liquors such as limoncello and Licor de oro. In such circumstances, the traditional type of ‘round peeler’ is usually used in business.
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Variations:  for Meyer Lemonade, Use Less Simple Syrup (Start with 1/2 to 2/3 Cup) and Replace the Lemons with Meyer Lem- Ons
Lemonade (and Limeade) 1 1/2 Quarts Ingredients Quantity Methods White sugar 1 cup 1. Make the simple syrup. Combine the sugar and 1 cup of the water in a Water 5 cups small saucepan and bring to a gentle simmer over low heat to dissolve sug- Lemons or Limes 6-8 each ar. Once the sugar is completely dissolved, remove from heat to cool. 2. Squeeze the lemons. Roll each lemon over your cutting board, pressing down as you do. This will help them to release their juice. Cut in half and squeeze. Repeat until you have one cup. You may not need all the lemons but try to save at least one half if you want to garnish your glasses. 3. Combine. Add the cooled syrup to your pitcher, followed by the lemon juice and the remaining 4 cups of water. Stir. Taste and adjust: add a few tablespoons of sugar if it needs to be sweeter or the juice of 1/2 lemon if it needs more tartness. 4. Add ice. Add ice to pitcher if you think you will drink the whole pitcher right away. Otherwise add ice to each glass. Garnish. It's optional, but garnishes are fun. Try a slice of fruit, a sprig of mint or other herb, or a flower such as lavender or nasturtium. If you've infused the simple syrup with an herb (see below) its helpful to garnish the glass with the herb used. Recipe courtesy of thekitchn.com Variations: For Meyer lemonade, use less simple syrup (start with 1/2 to 2/3 cup) and replace the lemons with meyer lem- ons.
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Impacts of Fruit-Feeding Arthropod Pests on Oranges and Mandarins in California
Journal of Economic Entomology, 112(5), 2019, 2268–2277 doi: 10.1093/jee/toz133 Advance Access Publication Date: 25 May 2019 Horticultural Entomology Research Impacts of Fruit-Feeding Arthropod Pests on Oranges and Mandarins in California Bodil N. Cass,1,3, Lindsey M. Hack,1 Elizabeth E. Grafton-Cardwell,2, and Downloaded from https://academic.oup.com/jee/article-abstract/112/5/2268/5491531 by Serials Records Section user on 17 October 2019 Jay A. Rosenheim1, 1Department of Entomology and Nematology, University of California, Davis, CA 95616, 2Department of Entomology, University of California, Riverside, CA 92521, and 3Corresponding author, e-mail: [email protected] Subject Editor: Jana Lee Received 29 January 2019; Editorial decision 24 April 2019 Abstract One of the major challenges facing citrus integrated pest management (IPM) in California is the recent, sharp in- crease in the acreage of mandarins being planted. The current citrus IPM guidelines have been established from years of experiments and experience in oranges, with no specific guidelines for mandarins. In the absence of re- search into key arthropod pest effects in mandarins, the assumption that the pest management practices for or- anges appropriately transfer for optimal production in mandarins has not been tested. We used a data mining or ‘ecoinformatics’ approach in which we compiled and analyzed production records collected by growers and pest control advisors to gain an overview of direct pest densities and their relationships with fruit damage for 202 commercial groves, each surveyed for 1–10 yr in the main production region of California. Pest densities were different among four commonly grown species of citrus marketed as mandarins (Citrus reticulata, C.
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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).
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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.
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Classification and Cultivars
1 Classification and Cultivars 2 Two Tribes • Clauseneae • Citreae has 3 Subtribes –Triphasiinae –Balsamocitrineae –Citrinae 3 Fortunella • Four species - Small trees and shrubs. • Flowers later than Citrus. • Freeze - hardy • Small fruit –‘Meiwa’ and ‘Marumi’ - round –‘Nagami’ ovate 4 Poncirus • Two trifoliate spp. –trifoliata ‘Flying Dragon’ –poyandra • Deciduous • Thorny, Cold hardy, long thorns • Makes great hedges , rootstocks 5 Microcitrus • Northeastern rainforest Australia • Moderate-sized trees. • Leaves are unifoliate dimorphic • Microcitrus australasica –Resistant to burrowing nematode and phytophthora • Micro leaves, flowers, and fruit 6 Clymenia • Unifoliate acuminate leaves tapering into very short petiole. • Branches are thornless. • Style shorter than other true Citrus and stigma is larger and flattened • Fruit - ovoid, thin peeled, many oil glands, many small seeds. 7 Eremocitrus • Xerophytic native of Australia • Spreading long drooping branches • Leaves unifoliate, greyish green, thick, leatherly, and lanceolate. • Sunken stomata, freeze hardy • Ideal xeroscape plant. 8 Citrus - Subgenus Eucitrus • Vesicles - no acrid or bitter oil • C. medica (Citrons) –Uses - candied peel, • Jewish ceremony • Exocortis indicator 9 Citrus limon (Lemons) • Commerce –‘Lisbon’ and ‘Eureka’ • Dooryard –Meyer (Lemon hybrid) • Rough Lemon –Rootstock 10 Lemon Hybrids • Lemonage (lemon x sweet orange) • Lemonime (lemon x lime) • Lemandrin (lemon x mandarin) • Eremolemon (Eremocitrus x lemon) - Australian Desert Lemon 11 Citrus aurantifolia (Limes) • ‘Key’ or ‘Mexican’ limes • ‘Tahiti’ or ‘Persian’ limes some are triploids and seedless • C. macrophylla (lime-like fruit) –Rootstock in California • Lemonimes (lime x lemon) • Limequats (lime x kumquat) 12 • Not grown either in Tahiti or Persian (Iran) • Seedless and marketed when still dark green 13 C. aurantium - Sour Orange • ‘Seville’ in Southern Europe –Orange marmalade • ‘Bouquet’ & ‘Bergamot’ • - Italy –Essential oil • Many forms like ‘Bittersweet’ –Rootstock - High quality fruit.
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Chapter 8 Edible Fruit and Nuts; Peel of Citrus Fruit Or Melons
Chapter 8 Edible fruit and nuts; peel of citrus fruit or melons Notes. 1.- This Chapter does not cover inedible nuts or fruits. 2.- Chilled fruits and nuts are to be classified in the same headings as the corresponding fresh fruits and nuts. 3.- Dried fruit or dried nuts of this Chapter may be partially rehydrated, or treated for the following purposes : (a) For additional preservation or stabilisation (for example, by moderate heat treatment, sulphuring, the addition of sorbic acid or potassium sorbate), (b) To improve or maintain their appearance (for example, by the addition of vegetable oil or small quantities of glucose syrup), provided that they retain the character of dried fruit or dried nuts. _________________ Heading H.S. Code 08.01 Coconuts, Brazil nuts and cashew nuts, fresh or dried, whether or not shelled or peeled. - Coconuts : 0801.11 -- Desiccated 0801.19 -- Other - Brazil nuts : 0801.21 -- In shell 0801.22 -- Shelled - Cashew nuts : 0801.31 -- In shell 0801.32 -- Shelled 08.02 Other nuts, fresh or dried, whether or not shelled or peeled. - Almonds : 0802.11 -- In shell 0802.12 -- Shelled - Hazelnuts or filberts (Corylus spp.) : 0802.21 -- In shell 0802.22 -- Shelled - Walnuts : 0802.31 -- In shell 0802.32 -- Shelled 0802.40 - Chestnuts (Castanea spp.) 0802.50 - Pistachios 0802.60 - Macadamia nuts 0802.90 - Other 08.03 0803.00 Bananas, including plantains, fresh or dried. 08.04 Dates, figs, pineapples, avocados, guavas, mangoes and mangosteens, fresh or dried. 0804.10 - Dates 0804.20 - Figs 0804.30 - Pineapples 0804.40 - Avocados 0804.50 - Guavas, mangoes and mangosteens 08.05 Citrus fruit, fresh or dried.
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