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Citrus × sinensis (sometimes written Citrus sinensis), a hybrid between pomelo (Citrus maxima) and mandarin (Citrus reticulata), also known as the Malta, is a commonly cultivated species of orange that includes Valencia oranges, blood oranges and navel oranges.
Kinnow. The Kinnow is a high yield mandarin hybrid cultivated extensively in the wider Punjab region of India and Pakistan.. It is a hybrid of two citrus cultivars — 'King' (Citrus nobilis) × 'Willow Leaf' (Citrus × deliciosa) — first developed by Howard B. Frost, [1] at the University of California Citrus Experiment Station.
Jack Fruit is the national fruit of Bangladesh and is widely cultivated in tropical regions of Bangladesh. Brazil: Cupuaçu: Theobroma grandiflorum [citation needed] Belgium: Apple: Malus domestica [citation needed] Bulgaria: Apple: Malus domestica [citation needed] Cambodia: Chicken egg banana (chek pong moan in Khmer) Musa aromatica [11]
Citrus bergamia, the bergamot orange, is a fragrant citrus fruit the size of an orange, with a yellow or green colour similar to a lime, depending on ripeness. Genetic research into the ancestral origins of extant citrus cultivars found bergamot orange to be a probable hybrid of lemon and bitter orange.
Malta and its demonym Maltese are attested in English from the late 16th century. [49] The Greek name appears in the Book of Acts in the Bible 's New Testament . [ 50 ] English translations including the 1611 King James Version long used the Vulgate Latin form Melita , although William Tyndale 's 1525 translation from Greek sources used the ...
Fruits are oval and green, ripening to yellow, with greenish pulp. The pith is white and about 5 mm (0.20 in) thick. Despite the name sweet lime, the fruit is more similar to a greenish orange in appearance. 'Millsweet' cultivar of limetta in growth. Moushumi or mushumbi lebu in West Bengal, India. C. limetta grows in tropical and subtropical ...
The Bidni, which is also referred to as Bitni, is an olive cultivar from the Mediterranean island of Malta. The fruit is small in size, hearty with a "violet colour", [1] and is renowned for its superior oil which is low in acidity. [2] The latter is generally attributed to the poor quality alkaline soil found on the Maltese Islands. [3]
Carob is used for compote, liqueur, and syrup in Turkey, Malta, Portugal, Spain, and Sicily. [citation needed] In Libya, carob syrup (called rub) is used as a complement to asida (made from wheat flour). [citation needed] The so-called "carob syrup" made in Peru is actually from the fruit of the Prosopis nigra tree.