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One twentieth century style of pomander is made by studding an orange or other fruit with whole dried cloves and letting it cure dry, [19] [20] after which it may last many, many years. [ citation needed ] This modern pomander serves the functions of perfuming and freshening the air and also of keeping drawers of clothing and linens fresh ...
Orange—whole, halved, and peeled segment. The orange, also called sweet orange to distinguish it from the bitter orange (Citrus × aurantium), is the fruit of a tree in the family Rutaceae. Botanically, this is the hybrid Citrus × sinensis, between the pomelo (Citrus maxima) and the mandarin orange (Citrus reticulata).
A clementine is a tangor, a citrus fruit hybrid between a willowleaf mandarin orange and a sweet orange, named in honour of Clément Rodier, a French missionary who first discovered and propagated the cultivar in Algeria. The exterior is a deep orange colour with a smooth, glossy appearance. First Lady Anadomikan Citrus × iyo: Florentine citron
Maclura pomifera, commonly known as the Osage orange (/ ˈ oʊ s eɪ dʒ / OH-sayj), is a small deciduous tree or large shrub, native to the south-central United States.It typically grows about 8 to 15 metres (30–50 ft) tall.
Cloves studded into the orange, as a replacement for the dried fruits and/or sweets, making it into a modern pomander; Glow sticks were introduced at Chelmsford Cathedral in the UK in 2006 as a safer alternative to candles, due to concerns of children's hair catching on fire. [7]
Add the minced orange zest and simmer over low heat for 10 minutes. Add the chopped orange flesh and simmer until very thick, about 25 minutes. 3. Discard the spices and the bay leaf and transfer the mixture to a food processor. Process until thick and jamlike. Transfer the spoon fruit to a bowl and refrigerate until chilled, about 1 hour. 4.
Orange blossom essence is an important component in the making of perfume. Orange blossom petals can also be made into a delicately citrus-scented counterpart to rosewater, known as "orange blossom water" or "orange flower water". It is a common ingredient in French and Middle Eastern cuisines, especially in desserts and baked goods.
Murraya paniculata is a tree that typically grows to a height of 7 m (23 ft) but often flowers and forms fruit as a shrub, and has smooth pale to whitish bark. It has pinnate leaves up to 170 mm (6.7 in) long with up to seven egg-shaped to elliptical or rhombus -shaped.
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