Learn how to cut avocado with this easy step-by-step guide. The creamy and nutty flesh can be sliced, diced, or mashed to add nutritional benefits to savory recipes and even desserts.

Once you know how to cut an avocado, the culinary possibilities are endless. Mastering the technique to slice and dice an avocado is key to unlocking its delicate taste and nutritional benefits. Fan it out and make avocado toast, dice it up for tacos, mash it up for the best guacamole dip, or make chocolate mousse.

At first glance, it can be a little tricky to cut through the rough and bumpy outer layer and removing the large pit. Once cut open, the next hurdle is removing the delicate pulp which can be carefully scooped out or the skin peeled off.

Removing the Flesh of an Avocado: As easy as 1-2-3!

Use this technique to yield the most avocado meat while keeping it pretty for presentation. All you need are simple kitchen tools like a cutting board, large chef’s knife, spoon, and kitchen towel to get you closer to enjoying that creamy green flesh. Work carefully and slowly until you get the hang of the technique.

1. Separate the avocado into two halves. Stand a ripe avocado on end on a cutting board and insert the tip of a sharp knife into the stem end until you feel the pit. Next, cut all the way around the avocado in a circle, lengthwise, keeping the tip of the knife in contact with the pit along the way. Finally, gently twist the avocado halves to separate the two sections.

2.  Remove the pit. Holding the avocado securely, carefully tap the back edge of a chef’s knife into the pit. Twist the knife and lift it straight up to remove the pit; to dislodge it from the knife, use a wooden spoon.

3. Remove the flesh from the skin.

Make long, lengthwise slits in each half of the avocado to create multiple parallel lines. Turn the fruit 90 degrees and cut similarly sized lines perpendicular to the other tracks as to form a crosshatch pattern. Use a large spoon to scoop the flesh out of the skin.

Now you can use the flesh in your favorite recipes, like this one for guacamole!

Grow Your Own Avocados!

Avocado fans, have you ever considered growing your own? If you’ve considering using Yarden.com to buy a citrus tree online, you’re in luck – we offer Florida avocado trees for sale, too!

Avocado trees are subtropical, and do best in warm, semi-humid climates with consistent temperatures and few hard freezes. But don’t think you need to live in Florida to successfully grow your own avocado tree – dwarf avocados can be grown indoors!

You can find a number of varieties of Avocado Trees for sale at Yarden.com (including the Hass Avocado Tree, which is the most popular in the US). You can also find potting mixes specially formulated for avocado trees, containing compost blended with sand for a loose, fast-draining composition, along with kits containing everything you need for avocado growing nutrition.

Keep in mind, however, if you want fruit from your tree, just any avocado tree for sale won’t do – for indoor growing, you’ll need a dwarf variety that’s been grafted onto rootstock.

The post How to Cut an Avocado appeared first on Yarden.

Avocado toast is the perfect quick and easy recipe – few ingredients, minimal prep, and it can serve as a snack or a full meal.  But don’t let that fool you into thinking avocado toast is boring!  Here are some tips to get the perfect avocado toast every time, along with some recipe variations that will take your avo toast to the next level.

Tips for Getting the Best Avocado Toast

• Choose your avocados wisely

You want ripe avocados, but not overripe.  Choose ones that have a little bit of give when you squeeze them gently.  Avoid avocados with mushy or stringy insides.  Discard any brown or bruised bits of the flesh.

• Mash avocado separately

It may be tempting to mash the avocado directly on your toast, but doing so can squish or tear your bread.  Mashing the avocado in a separate bowl allows you to mash it evenly (giving a smoother and creamier texture) and keep the toasted texture of your bread.

• Splurge on bread

While you can absolutely use any bread you have on hand, certain types of bread will give you a more luxurious toast.  A sturdy and thick-sliced whole or multigrain bread will give you a stronger base.  Be sure to toast it well to not only increase the sturdiness, but to give a sharp contrast to the creamy avocado.

Ingredients:

• 2 pieces of thick-sliced bread
• 1 ripe avocado
• Pinch of salt

Directions:

1. Cut avocado in half. Remove the pit and scoop the insides out into a small bowl.  Mash with a fork until it reaches desired consistency.  Add a pinch of salt to taste.
2. Toast bread slices until golden brown and firm.
3. Spread the avocado mixture evenly over the toast.

Avocado Toast Variations:

• Gluten Free

Those with celiac disease or gluten intolerance don’t have to miss out on this tasty trend!  Swap out regular bread for a gluten free option.

• Everything Bagel

Sprinkle some Everything Bagel seasoning over the avocado spread.  You can find this seasoning mix at most grocery stores and even on Amazon.  You can also whip up a batch of your own.  Everything Bagel seasoning does tend to be salty, so you may want to cut back on the amount of salt you add to your avocado spread.

• Fried Egg

Top your toast with a fried egg to add some extra protein and energy to your day.  This makes an excellent breakfast to-go option.

• Tomato Basil with Balsamic Drizzle

Layer torn basil leaves and fresh tomato slices over your toast, then drizzle with a balsamic glaze or thick balsamic vinegar.  If you want an extra kick of salty flavor, sprinkle with crumbled feta cheese.

The post Avocado Toast Recipe (Plus Tips & Variations) appeared first on Yarden.

Looking for a tasty, simple, yet impressive-looking appetizer to serve your guests? This colorful “salad” is sure to make an impression! Use black or green olives or a combination of both for greater visual appeal and choose medium-sized tomatoes that are fully ripe yet firm. The fresh ingredients, toasty bread and colorful appearance make this savory starter a winner every time.

Ingredients:

• ½ c. black or green olives, pitted and chopped fine
• 3 tomatoes, chopped fine
• 1 T. red onion, chopped fine
• 1 clove garlic, minced
• 1 T. balsamic vinegar
• 1 T. extra virgin olive oil
• ⅓ c. fresh basil leaves
• ¼ tsp. sea salt
• 6 slices of artisan bread (ciabatta, baguette, etc.), toasted
• Ricotta Cheese

Directions:

1. Combine olives, tomatoes, onion and garlic in a bowl.
2. Add balsamic vinegar and olive oil and stir.
3. Shred basil leaves and add to bowl with sea salt; stir to combine.
4. Allow to set at room temperature for 15 minutes so flavors blend.
5. Spread the cheese on toasted bread slices and add the rest of the ingredients on top.
6. Serve immediately.

The post Olive and Tomato Bruschetta Recipe appeared first on Yarden.

If you love lemon flavor, this bright and silky glaze is for you. Try it over pound cake, blueberry scones, sweetbreads, cakes, cookies, muffins, doughnuts, or any baked treat where you’d like to add some zing! This recipe takes advantage of the whole lemon by using both the zest and juice to intensify the citrusy flavor. This luscious, lemony glaze is quick and easy to make, and will even make a great topping for a creamy cheesecake.

Ingredients:

• Zest of 1 lemon
• ¼ c. lemon juice
• 1¾ c. confectionary sugar
• 1 Tbsp. butter

Directions:

1. Combine sugar, juice, and zest in a 4-cup glass mixing bowl.
2. Add butter and microwave on high until butter is melted (about 45 seconds).
3. Whisk until smooth, ensuring no lumps remain.
4. Allow to set for five minutes, then pour over whatever baked goods you wish to glaze.

The post Lemon Icing Glaze Recipe appeared first on Yarden.

Here’s a great way to use up those extra cherries. Grilling season is upon us, and this sweet yet zippy sauce will make your baby back ribs and chicken legs utterly delectable! Use either fresh or frozen cherries. Try it with cherrywood smoked ribs…for extra spice, marinate the meat overnight in a chili marinade. Sure to be a favorite with not only the cherry lover, but everyone in the family!

Ingredients:

1 medium onion, chopped

2 Tbsp. butter

2 garlic cloves, minced

2 c. dark sweet cherries, pitted and coarsely chopped

1 c. ketchup

⅔ c. packed brown sugar

¼ c. apple cider vinegar

1 Tbsp. Worcestershire sauce

2 tsp. ground mustard

½ tsp. pepper

⅛ tsp. liquid smoke

Directions:

In a large saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

The post Cherry Barbecue Sauce appeared first on Yarden.

Grilled cheese sandwiches made with white bread and American cheese will always be a classic. But when you take a few extra minutes to prepare these open-faced sandwiches made with fresh, sweet-tart blueberries and ooey, gooey Brie, you just might discover that there’s a new favorite in town—or at least in your kitchen! This recipe makes four servings, ideal for an out-of-the-ordinary after-school snack or as a unique dish for weekend brunch.

INGREDIENTS

12 oz.              fresh blueberries
2 Tbsp.          fresh lemon juice
½ tsp.             grated lemon zest
1 tsp.               fresh thyme leaves
2 tsp.              butter softened
4 slices          sourdough bread
4 oz.                mascarpone cheese
4 oz.                Brie, thinly sliced (remove rind if desired)
2 Tbsp.          honey (optional)
1 cup               baby arugula (optional)

DIRECTIONS

1. In a medium saucepan, combine blueberries, lemon juice, lemon zest, and thyme leaves. Bring to a boil over medium-high heat, then reduce heat to medium and simmer, stirring occasionally, until thickened (about 20 minutes).

2. Remove blueberry mixture from heat and allow to cool for 15 minutes. While blueberries are cooling, preheat oven to 375.

3. Once blueberries are cooled, preheat a large skillet over high heat. Butter one side of each bread slice and place bread, butter side down, into the hot skillet. Cook bread slices 1-2 minutes or until bottoms are golden brown. (Don’t turn them over.) Transfer bread slices, cooked side down, onto an ungreased baking sheet.

4. Spread a thin layer of mascarpone cheese over each bread slice, then top each slice with about 2 tablespoons of the blueberry mixture. Place an equal amount of Brie on top of the blueberry mixture on each bread slice.

5. Bake in preheated over for about 10 minutes, or until cheese is melted. Remove from oven and transfer to serving plates.

6. If desired, drizzle honey over each sandwich, then top with baby arugula. Serve immediately.

The post Blueberry Grilled Cheese Sandwich appeared first on Yarden.

Soft, fluffy, melt-in-your-mouth Raspberry Sweet Rolls are a fun, fruity twist on classic cinnamon rolls. They’re swirled with fresh raspberries and topped with luscious cream cheese frosting that’s accented with bright, citrusy lemon notes.

These rolls are fancy enough for Sunday brunch, yet humble enough as a treat to go with your morning coffee. The recipe has more steps than others, but the time spent making these rolls is totally worth it. Get your family in on the fun!

INGREDIENTS
For dough:
2 pkg.              yeast (4½ teaspoons)
6 Tbsp.           unsalted butter (or shortening)
1 cup               granulated sugar
1 Tbsp.            salt
2 cups            hot water
9 cups            unbleached all-purpose flour, divided
2                      eggs, beaten

For filling:
½ cup             unsalted butter softened
½ cup             light brown sugar, divided
3½ cups        raspberries
1/3 cup          granulated sugar
zest                 of one large lemon (reserve 1 tsp. for frosting)
1½ tsp.           cornstarch

For frosting:
4 oz.                cream cheese, at room temperature
1/4 cup         unsalted butter, at room temperature
1 cup               powdered sugar
1 tsp.               lemon zest

DIRECTIONS

1. Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.

2. To make the dough: Add butter (or shortening), sugar, salt, and hot water to the bowl of a stand mixer and beat for 30 seconds. Let it cool to lukewarm temperature, then stir in 2 cups of the flour and mix until smooth. Add prepared yeast mixture and mix until well combined, then mix in the beaten eggs.

3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, adding a bit more flour if it’s still sticky. Knead until the dough feels satiny and smooth, then put the dough in a greased bowl and cover with a towel Let it rise for 30 minutes or until it’s doubled in size.

4. Remove dough from bowl and place on a lightly floured counter or board. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape.

5. To make the filling: Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup of the brown sugar. In a medium bowl, carefully stir together the raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.

6. Starting on one of the rectangle’s longer sides, gently roll up the dough into a log. Using a sharp knife, cut the log into rolls, each about 2 inches thick. Place rolls into a greased 9” x 13” baking pan.

7. Repeat step 6 with the other half of the dough, using the remaining ingredients. Place both pans of rolls in a warm spot and cover with a towel. Let them rise again until they double in size—about an hour.

8. Preheat oven to 350. Bake both pans of rolls for 25-32 minutes, until golden brown on top. Remove from oven and place pans on a wire rack to cool.

9. To make the frosting (while the rolls are cooling): In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using an electric mixer, beat until smooth. Spread frosting on rolls and serve.

Tips:

• This recipe makes a lot of rolls! It’s pretty simple to halve the amounts of all ingredients if you’d like to make a smaller batch.
• Use a piece of dental floss or thread to gently cut the rolls in step 6.
• The raspberries will probably ooze out a bit during baking—but that’s what makes them so pretty!
• Try making these rolls with other berries, like blueberries or blackberries. Or make a mixed-berry version (just be sure to use about 3½ cups total of berries).

The post RASPBERRY SWEET ROLLS appeared first on Yarden.

Fresh, sweet, beautiful blueberries are bursting with summer deliciousness! They’re awesome to eat plain, but they’re also very versatile in baked goods, desserts, and even savory dishes.

These mouth-watering Blueberry Crumble Bars are great with your morning coffee or as an after-school snack for the kids. They feature a buttery shortbread-like layer, lots of fresh blueberries with a little lemon for zippiness, and a crispy crumble topping.

Best of all, they’re super simple to make!

INGREDIENTS

For crumb mixture:
3 cups            all-purpose flour
½ cup             brown sugar
½ cup             granulated sugar
1 tsp.               baking powder
¼ tsp.             salt
1                       large egg
1½ tsp.           vanilla extract
1 cup              unsalted butter (2 sticks, chilled and cut into cubes)       

For filling:
1 Tbsp.            cornstarch
½ cup             granulated sugar
1½ Tbsp. fresh lemon juice
4 cups            fresh blueberries from your Happy Grow Blueberry Plant

DIRECTIONS

1. Preheat oven to 375. Butter a 9” x 13” baking dish.

2. In a large mixing bowl, whisk together the flour, ½ cup each of brown and granulated sugar, baking powder, and salt.

3. In a small mixing bowl, whisk together the egg and vanilla until combined. Add this mixture to the flour mixture and stir together, then add the chilled butter cubes, making sure they’re spread out over the top of the flour mixture and not clumped together.

4. Using a pastry cutter or a fork, “cut” the mixture together until it resembles coarse crumbs.

5. Press one-half of the crumb mixture into the prepared baking dish.

6. In another small mixing bowl, whisk together the remaining ½ cup granulated sugar and the cornstarch, then stir in the lemon juice. (If you want your filling to be even more lemony, you can add the zest of one medium lemon at this stage.)

7. Add the blueberries to the filling mixture and toss gently to coat. Pour the filling mixture over the crumb mixture in the baking pan and spread gently to cover as much as possible.

8. Sprinkle the remaining half of the crumb mixture over the blueberry filling.

9. Bake in preheated oven until the top is golden brown, about 38-42 minutes.

10. Cool for 20-30 minutes, then cut into squares and serve.

Tips:

• If you’re using frozen-fresh blueberries, be sure to thaw, rinse, drain, and pat the berries dry before adding them to the filling mixture.
• To make it easier to lift the bars out of the pan, line the baking dish with parchment and then butter the parchment.
• You can also make a mixed-berry version of these bars. Try blueberries, raspberries, and blackberries together (as long as the total quantity is 4 cups).
• Stored cooled bars in the fridge in an airtight container for up to 4 days. Before serving, warm chilled bars in the microwave for 10-15 seconds, if desired.
• You can also freeze these bars for later use, but note that the crispy crumble topping won’t be as crisp when the bars are thawed again.

The post Blueberry Crumb Bars appeared first on Yarden.

Ingredients:

¼ cup lemon juice

4 Tbsp. olive oil, divided

3 Tbsp. white wine

1½ tsp. red pepper flakes, crushed

1 tsp. fresh rosemary, minced OR ¼ tsp. dried rosemary, crushed

1½ lbs. boneless skinless chicken breasts, cut into 1-inch cubes

2 medium lemons, halved

Minced chives, for garnish

Directions:

1. Combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary in a large shallow dish. Add chicken and turn to coat. Refrigerate up to 3 hours.
2. Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once (about 10-12 minutes).
3. Place lemons on grill, cut side down. Grill until lightly browned (about 8-10 minutes). Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives and serve.

The post Citrus.com Spicy Lemon Chicken Kabobs appeared first on Yarden.

Ingredients:

For the crust:

1½ c. graham cracker crumbs

¼ c. sugar

⅓ c. butter, melted

For the filling:

¾ c. sugar

3 tablespoons cornstarch

1½ c. buttermilk

3 large egg yolks

2 Tbsp. butter

2 Tbsp. lemon juice

2 tsp. grated lemon zest

For the meringue:

3 large egg whites, room temperature

½ tsp. vanilla extract

¼ t sp. cream of tartar

6 Tbsp. sugar

Directions:

• For the crust: Combine cracker crumbs, sugar and butter; press onto bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350°F for 10-12 minutes (or until crust is lightly browned). Cool on a wire rack.
• For the filling: Combine sugar and cornstarch in large saucepan. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from heat. Stir 1 cup of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from heat. Stir in butter. Gently stir in lemon juice and zest. Pour hot filling into pastry shell.
• For the meringue: Beat the egg whites, vanilla and cream of tartar in a small mixing bowl on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
• Bake at 350°F until golden brown (15-20 minutes). Cool on wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftove

The post Buttermilk Lemon Meringue Pie appeared first on Yarden.

Ingredients:

Doughnuts

Nonstick cooking spray

• ½ cup granulated sugar
• Grated zest and juice of 1 lemon
• 1½ cups all-purpose flour
• ¾ tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt
• ⅓ cup buttermilk
• ⅓ cup whole milk
• 6 Tbsp. unsalted butter, at room temperature
• 1 egg
• 2 tsp. vanilla extract

Glaze

• ½ cup plain Greek yogurt
• Grated zest of 1 lemon
• ¼ tsp. salt
• 1 cup confectionary sugar
• ½ cup toasted pistachios, chopped (optional)

Directions:

1. To make the doughnuts, preheat an oven to 375°F. Coat the wells of a doughnut pan with nonstick cooking spray.
2. In a small bowl, combine the granulated sugar and lemon zest. Using your fingertips, rub the zest into the sugar. In another bowl, whisk together the flour, baking powder, baking soda and salt. In a measuring cup, stir together the buttermilk, whole milk and lemon juice.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar mixture and butter on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium speed until combined, about 1 minute.
4. On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended.
5. Pour 2 tablespoons of batter into each prepared well. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely. Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
6. To make the glaze, in a bowl, stir together the yogurt, lemon zest and salt. Add the confectioners’ sugar and stir until smooth and well blended. Dip the doughnuts, top side down, into the glaze, sprinkle with the pistachios, and serve. Makes about sixteen 3-inch doughnuts.

The post Lemon Doughnuts Recipe appeared first on Yarden.

Origin of Navel Oranges

We know that Navel citrus is grown widely in the United States but where do Navel Oranges come from? Well, many stories have been circulated about the origins of the Navel Orange, but we are certain that the Navel Orange was first discovered as a mutated fruit growing on a Laranja Selecta Orange tree sometime around 1820 in Brazil. It was then introduced to Florida in 1835 where it was gladly received by locals. Soon after, it became a popular fruit and played an important role in Southern California’s citrus industry.

All about Navel citrus

If you have eaten Navel Oranges, you have noticed the belly-button like formation found on the blossom end of the fruit. You most probably have asked yourself, “Why do Navel Oranges have Navels?” The answer is simple: the navel-like formation on the fruit is a rudimentary or undeveloped “twin” fruit that grew inside the main fruit. It is an oddity brought on by mutation which also caused the Navel Orange to be seedless.

Navel Oranges Facts

People have the notion that standard and dwarf-sized trees are entirely different species – this couldn’t be farther from the truth. The only real difference between a standard Washington Navel Orange tree and a dwarf Washington Navel Orange tree is the size of the tree. The size of the fruit and the taste of the fruit is the same for both standard and dwarf-sized trees.

Fruits from standard and dwarf Washington Navel Orange trees have the same nutritional benefits and contain the same amount of Vitamin A and C, calcium, dietary fiber, and potassium. Both are great in boosting the immune system, protecting the heart from accumulating plaque, and helping lower the risk of acquiring diabetes.

FAQs

• Why are Navel Oranges called Navel Oranges? – Navel Oranges are named for the belly-button like formation found on the blossom end, which is an undeveloped secondary fruit.
• Where are Navel Oranges grown? – Navels are mainly grown in Brazil, Florida, California, and Arizona.
• How are Navel Oranges grown? – Navel Oranges are seedless and trees all over the world are from the one single tree from Brazil on which the mutation happened. Growing Navel Oranges may only be done via cloning or cutting and grafting techniques.
• When do Navel Oranges bloom? – Blooms start growing on Navel Orange trees as early as March and may last until June. April is when the highest numbers of blooms appear on standard and dwarf Navel Orange tree. 
• How big is a Navel Orange fruit? – The Navel Orange fruit size is the same for both standard and dwarf-sized trees, which is about 3 to 4.5 inches in diameter.
• Where to find dwarf Navel Orange trees for sale? – You can check with your local nursery or find reputable citrus nurseries online.

The post Why a Navel Orange is a Citrus Fruit For Many Uses appeared first on Yarden.

• Citrus fruits are rich in plant compounds like vitamin C which helps strengthens the immune system and helps protect us from common colds and other illnesses. It also helps keep our skin smooth and elastic, plus it fights free radicals in the body that cause cancer.
• Fresh fruits are an excellent source of dietary fiber that helps improve our digestive system, aids in losing weight and also lowers bad cholesterol. High levels of bad cholesterol can cause the development of fatty deposits in the blood vessels increasing our risk of contracting heart diseases. The soluble fiber content of fresh fruits binds with cholesterol particles in our digestive system and moves them out of our body before they get absorbed.
• Citrus fruits like the lemons and limes from the cocktail citrus tree are excellent sources of thiamin and folate. Thiamin is a type of vitamin B that plays an essential role in our metabolism, while folate is crucial for cell division and DNA synthesis.

Citrus is not just Orange

Although orange is the most popular and the world’s most favorite citrus, there are other unique citrus varieties you should try. Check out yarden.com for citrus cultivars you may be interested in growing in your backyard. To make an informed decision be sure to read the citrus.com reviews to know the quality of trees shipped out to valued customers.

One particular citrus tree that may pique your interest is the citrus fruit cocktail tree. This is a combination of the sweet Meyer Lemon and flavorful Key Lime grown on a single tree. The lemon lime citrus tree cultivar is not your typical seed grown tree. It is cultivated via a cutting and grafting method to achieve the desired results.

More about the Fruit Cocktail Tree Citrus

The fruit cocktail citrus tree is a cold-hardy, evergreen, and ever-blooming citrus tree that is best grown in citrus growing zones 9 to 11. It has a superior root structure and is highly resistant to pests and diseases. What makes it an awesome fruiting tree is that it is dwarfish and grows around 6 to 9 feet tall, plus it is a 2-in-1 tree that bears two kinds of citrus fruits on a single tree so it is an efficient space saver.

Citrus Cocktail Tree Care

Just like other citrus trees, the cocktail tree citrus needs proper care to grow healthy and bear fruits. It needs sunlight, adequate watering, cold protection, pruning, citrus tree mulch, and balanced fertilizer.

FAQs

• Should you mulch citrus trees? – Yes, you should mulch citrus trees. Mulching citrus trees is beneficial because it aids in cutting down on potential water loss, helps maintain the soil temperature, and prevents weed growth around the trees that only steal away the nutrients in the soil, which the citrus trees need to grow.
• What is the best mulch for citrus trees? – Organic mulch like wood chips and grass clippings are the best mulch around citrus trees as their slow decomposition process makes it possible for the soil to have a constant supply of nutrients.
• Where can I get a citrus cocktail tree for sale? – You may visit the citrus.com website and purchase it there.
• When to pick citrus fruit? – Citrus fruits take a few months to mature and ripen. Check the outer appearance of the fruit and see if the peel has changed color and has taken on a glossier look. The next step is to gently squeeze the fruit and see if it gives a little; if it doesn’t the fruit is most likely not ripe, if it is mushy then the fruit is most likely overripe. The last step is to take a taste test and check if the fruit is juicy and offers a satisfactory flavor. You may then harvest the rest of the fruits you need if the fruit you tested has passed all the tests you have done on it.

The post A Fruitful Diet: The Many Benefits of Fresh Citrus & Fruit appeared first on Yarden.

Tangerines are smaller than oranges, have a deeper orange skin, and the flesh inside is very juicy, usually with a mild, sweet taste.  Most varieties of tangerines have few or no seeds.  In the United States, the best time to eat tangerines is November through January, although when juiced at the right time, tangerine juice holds up to freezing very well.  Otherwise, they should stay in the refrigerator no longer than seven days to maintain their great taste and nutritional value.  The best tangerine to buy will be soft and puffy with a loose-fitting skin and feel heavy for its size.  It should also be glossy and pebbly-skinned, but don’t worry if there are small green patches near the stem.

To get the most of its nutritional value, the best way to eat a tangerine is to peel it raw and eat its luscious juicy wedges right off the skin.  Fresh tangerine wedges are also important ingredients to many healthful, nutritious recipes for meals and snacks at any time of day or night.  The tangerine peel is also used not only as a decorative garnish or grating, but when dried and cured properly can also be eaten as a glaze or preserve, like marmalade or jelly.  Many great recipes like tangerine peel beef or chicken or radish soup with dried tangerine peel can found with an easy online search.

Tangerine oil is extracted by a process of cold-pressing tangerine peel.  The use of the tangerine oil for medicinal applications came from China and is now used the world over for natural healing of all sorts of conditions, both internal and external.  It is perhaps most popular in the United States for aromatherapy benefits in cream, bath lotion or vapor form as the fragrance of tangerine oil has been shown to help soothe the nervous system and reduce tension and stress at the same time it boosts the digestive system.

The post Tangerines: A Healthy Delight With a Global History appeared first on Yarden.