View allAll Photos Tagged seedless
think it was yesterday that I updated the iPhone 11 ProMax os to the latest iOS 16....wishing to learn its features in the next month before my new iPhone 14 ProMax arrives, don'tchknow.....
And I think the new OS changes to the camera sure affected the close up results in this series of photos of the tangerines!
They are sweating! I did not wash them, but took them from the fridge produce drawer and set them on the stainless countertop. Then I ate a couple of them, small things, seedless and sweet.
And I looked at their increasing dampness. Looked at the detail of the sepal, hinting at its journey from flower to fruit.
I looked at the stem, with the leaves suggesting a line of music with green notes springing up.
When I looked at the photos, I said to myself,
"Self, this looks good enough to eat."
...like giant tangerines, satsumas thrive in South Texas because they can handle cold down to maybe 10 degrees. They are nearly seedless, sweet and delicious, but even one mature tree provides many too many.
Stop by and take home a bagful.
eats only side dishes :-) Gerald Lieberman
HGGT!!
cercis, seedless chinese redbud, 'Don Egolf', j c raulston arboretum, ncsu, raleigh, north carolina
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Origin: Sicily, Italy
Ancestry: Sanguinello Moscato variety
Parentage: Unidentified
Rootstocks of accession: Carrizo citrange
Flesh Color: Deeply pigmented Violet-Red
Ripening Season: December to February
Moro is the newest variety of Blood Orange after Tarocco (Italy) and Sanguinello (Spain).
While all oranges are likely of hybrid origin between the Pummelo and the Tangerine, Blood Oranges originated as a mutation of the Sweet Orange.
The nearly seedless, juicy, pleasantly flavored Moro Blood Orange is the most common of the pigmented oranges marketed in the United States. It is the most highly-colored of the Blood Oranges, owing its distinctive flesh color and rind blush to the presence of anthocyanin, the same pigment that colors the purple grapes.
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A Moro Blood Orange cut vertically in halves shown with a part of a whole one.
Citrus sinensis
Family Rutaceae
Roadside Fruit Stand, Mulberry, Florida, USA.
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I just love watermelon, but I hate the seeds. :-(
Why hasn't someone invented a seedless variety of this yet?
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Cardinal is a table grape first produced in California in 1939.
The grape is a cross of the Flame Seedless (or Flame Tokay) and Ribier table grapes. In the United States, Bulgaria France, Italy, Romania, and Spain the grape is used as a typical table grape for eating and making raisins. In Thailand and Vietnam it is used widely in wine production.
"The sun, with all those planets revolving around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do."
Galileo Galilei
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The Shalimar Gardens (Urdu: شالیمار باغ), sometimes written Shalamar Gardens, were built by the Mughal emperor Shah Jahan in Lahore, modern day Pakistan. Construction began in 1641 A.D. (1051 A.H.) and was completed the following year. The project management was carried out under the superintendence of Khalilullah Khan, a noble of Shah Jahan's court, in cooperation with Ali Mardan Khan and Mulla Alaul Maulk Tuni.
The Shalamar Gardens are laid out in the form of an oblong parallelogram, surrounded by a high brick wall, which is famous for its intricate fretwork. The gardens measure 658 meters north to south and 258 meters east to west. In 1981, Shalimar Gardens was included as a UNESCO World Heritage Site along with the Lahore Fort, under the UNESCO Convention concerning the protection of the world's cultural and natural heritage sites in 1972.
The three level terraces of the Gardens
The Gardens have been laid out from south to north in three descending terraces, which are elevated by 4-5 metres (13-15 feet) above one another. The three terraces have names in Urdu as follows:
The upper terrace named Farah Baksh meaning Bestower of Pleasure.
The middle terrace named Faiz Baksh meaning Bestower of Goodness.
The lower terrace named Hayat Baksh meaning Bestower of life.
Shah Nahar : Irrigation of the Gardens
To irrigate the Gardens, a canal named Shah Nahar meaning Royal canal, later also known as Hansti canal, meaning Laughing canal was brought from Rajpot (present day Madhpur in India), a distance of over 161 kilometers. The canal intersected the Gardens and discharged into a large marble basin in the middle terrace.
410 fountains
From this basin, and from the canal, rise 410 fountains, which discharge into wide marble pools. The surrounding area is rendered cooler by the flowing of the fountains, which is a particular relief for visitors during Lahore's blistering summers, with temperature sometimes exceeding 120 degrees fahrenheit. It is a credit to the ingenuity of the Mughal engineers that even today scientists are unable to fathom how the fountains were operated originally. The distribution of the fountains is as follows:
The upper level terrace has 105 fountains.
The middle level terrace has 152 fountains.
The lower level terrace has 153 fountains.
All combined, the Gardens therefore have 410 fountains.
Water cascades
The Gardens have 5 water cascades including the great marble cascade and Sawan Bhadoon.
The buildings of the Gardens include:
Sawan Bhadum pavilions
Naqar Khana and its buildings
Khwabgah or Sleeping chambers
Hammam or Royal bath
The Aiwan or Grand hall
Aramgah or Resting place
Khawabgah of Begum Sahib or Dream place of the emperor's wife
Baradaries or summer pavilions to enjoy the coolness created by the Gardens' fountains
Diwan-e-Khas-o-Aam or Hall of special & ordinary audience with the emperor
Two gateways and minarets in the corners of the Gardens
Some of the varieties of trees that were planted included:
Almond
Apple
Apricot
Cherry
Gokcha
Mango
Mulberry
Peach
Plum
Poplar
Quince Seedless
Sapling of Cypress
Shrubs
Sour & sweet oranges
Numerous other varieties of odoriferous (fragrant) and non odoriferous and fruit giving plants
The site of the Shalimar Gardens originally belonged to one of the noble Zaildar families in the region, well known as Mian Family Baghbanpura. The family was also given the Royal title of 'Mian' by the Mughal Emperor, for its services to the Empire. Mian Muhammad Yusuf, then the head of the Mian family, donated the site of Ishaq Pura to the Emperor Shah Jahan, after pressure was placed on the family by the royal engineers who wished to build on the site due to its good position and soil. In return, Shah Jahan granted the Mian family governance of the Shalimar Gardens. The Shalimar Gardens remained under the custodianship of this family for more than 350 years.
In 1962, the Shalimar Gardens were nationalised by General Ayub Khan because leading Mian family members had opposed his imposition of martial law in Pakistan.
The Mela Chiraghan festival used to take place in the Gardens, until President Ayub Khan ordered against it in 1958.
The Shalimar Gardens are located near Baghbanpura along the Grand Trunk Road some 5 kilometers northeast of the main Lahore city.
When I saw a fantastic piece of ripe, seedless watermelon at the store on Saturday... sorbet immediately came to mind.
To make this sorbet, process the following ingredients in a blender or food processor until smooth:
1.5 pounds of ripe, seedless watermelon
3/4 - 1 cup sugar
several tablespoons of fresh lemon or lime juice (I used key limes)
2 tablespoons of vodka
Because it doesn't freeze, vodka greatly improves the sorbet texture without affecting the flavor. Sorbets without liquor often freeze too hard and don't get that nice, slushy texture.
After all the ingredients are processed, churn the mixture for 25-30 minutes in an ice cream machine. Freeze in an airtight container until firm.
Delicious and refreshing!
INGREDIENTS:
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
2 rolls Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snacks (from 5-oz box)
Sugar
8 toothpicks
8 teaspoons seedless raspberry jam
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
DIRECTIONS:
1. Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 30 minutes. Place cake in freezer. Freeze until firm, about 1 hour.
4. Meanwhile, to make roses, unwrap fruit snacks. Brush one side of each fruit snack lightly with water. Sprinkle with sugar to coat. Repeat on other side. Cut each snack into 1/2-inch strips. Starting at one short end, roll strips around one end of toothpick, gathering it together to form a rose. Add on an additional strip, pressing to hold it together. Repeat to make 8 roses.
5. To assemble jam stacks, remove cake from freezer. Using foil, lift cake from pan. Using 2 3/4-inch round biscuit cutter, cut 16 rounds from the cake. On cooling rack, place 8 rounds top side down. Spread each with 1 teaspoon raspberry jam. Top with remaining cake rounds top side up.
6. Place frosting in small microwavable bowl. Microwave uncovered on High about 30 seconds or just until melted; stir to blend. Let cool slightly. Spoon 2 tablespoons frosting over each cake, allowing frosting to run down sides of cake. Insert rose-topped toothpick through top of each cake to secure layer and for rose to provide decoration.
INGREDIENTS
Filling
2 (3-oz.) pkg. lime flavor gelatin
2 cups boiling water
1 cup Key lime juice
2 (14-oz.) cans sweetened condensed milk (not evaporated)
1 pint (2 cups) whipping cream
Crust
45 graham cracker squares
2 tablespoons Key lime juice
2 tablespoons water
Raspberry Sauce
1 (18-oz.) jar (1 1/2 cups) seedless raspberry jam
2 tablespoons water
Garnish, if desired
Fresh raspberries
Grated lime peel or fresh mint leaves
DIRECTIONS
1. In very large bowl, combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved. Add 1 cup lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. Set aside.
2. In medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into gelatin mixture just until combined.
3. Grease 13x9-inch pan. Arrange 5 cracker squares down length of greased pan; repeat forming 2 additional rows and using a total of 15 cracker squares to cover bottom of pan. Set aside.
4. In small bowl, combine 2 tablespoons lime juice and 2 tablespoons water. Brush juice mixture onto each cracker square in pan just until moistened. Carefully pour 3 1/3 cups filling over cracker crust; spread evenly. Repeat cracker and filling layers 2 times. Gently tap pan on hard surface and push down any crackers that are close to surface. Cover with foil; refrigerate at least 6 hours or overnight.
5. Meanwhile, in medium microwave-safe bowl, mix jam and 2 tablespoons water. Microwave on Medium for about 30 seconds or until jam is melted, stirring twice. Cover; refrigerate until serving time.
6. Cut dessert into squares. Spoon 1 tablespoon raspberry sauce onto each individual dessert plate. Place dessert squares on plates. Garnish with raspberries and lime peel. Store in refrigerator.
Raitas provide a wonderfully cooling contrast to spicy foods.
1 cucumber, peeled and diced. (I prefer seedless)
2 cups plain yogurt.
1/4 cup coarsely chopped fresh cilantro.
1 tsp. minced garlic.
1 tsp. lightly toasted ground cumin seeds.
Salt and freshly ground pepper, to taste. (I like to add a pinch of red chilli powder too)
For more, make the measurement double...for less make it half or according to your taste.
Method:
Whip yogurt along with some milk or water. Add salt, garlic, cumin seeds, pepper. Stir until smooth. Add diced cucumber, mix and enjoy :)
INGREDIENTS
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
DIRECTIONS
1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
For Christmas my wife and I went to her mother's home to celebrate the holiday. One of the gifts her mother gave me was a two pound container of cashews. So I decided to hunt the internet looking for recipes, This is the recipe I discovered and it is a real winner!
I cup of seedless green grapes cut in half
1 cup of seedless red grapes cut in half
5 ounces of dried cranberries
1 cup of ranch dressing ( I used Hidden Valley Ranch Buttermilk Ranch)
3/4 Cup Mayonnaise (I used Hellman's}
4 cups diced chicken breast (I used 2 large Cajun chicken breasts from Hy-Vee)
1 pound of rotini pasta
Salted Cashews
1. Cut grapes in half and add to large mixing bowl
2. Add dried cranberries
3. Cook chicken until done and dice into a small to medium dice. Let cool to room temperature
4. Cook pasta until Al Dente, strain and rinse with cold water until cold.
5 Add chicken, pasta, mayo and ranch dressing to bowl with the fruit and mix thoroughly
6. Cool in refrigerator for an hour or two. Top with Cashews when serving, Can be used as a side salad or main dish,
Nicknamed “The Honeybell” because of its bell shape, the Minneola tangelo is a cross between a tangerine and a grapefruit.
Its large size and slightly elongated “neck” make it easy to recognize.
The most popular of the tangelos, seedless Minneolas are brimming with sweetly tart juice.
Been experimenting with backlighting sliced fruit. This one which looks at first like an apple is in fact a grape.
Background: Altenew watercolor brush markers in Rubellite & Midnight Purple and Distress reinker in Seedless Preserves on a very wet piece of Arches coldpress extra white watercolor paper.
Focal Image: Stamped AlexSyberiaDesign's Life is Good bouquet onto the dried background twice. Watercolored with the above colors, plus Karin Brushmarker Pro in Sapphire Blue and Altenew watercolor brush marker in purple wine and ultraviolet. Details were added using a gold & white Sakura gel pen and a black waterproof identiPen.
a neighbour has a couple of vines of table grapes on a trellis in her yard and asked me if I would prune them as they were very wild. With an offer to take all of the grapes I wanted, how could I refuse. Not sure what variety they are but they are sweet and seedless....
Taken at The Regency, Laguna Woods, California,for my 100 Photos project. © 2012 All Rights Reserved.
My images are not to be used, copied, edited, or blogged without my explicit permission.
Please!! NO Glittery Awards or Large Graphics...Buddy Icons are OK. Thank You!
May your Monday be untroubled and sunlit, my Flickr friends! I appreciate your continuing support!
100 Photos - *Green #9
South African "Flame" seedless grapes
_FX67046ax
All Rights Reserved © 2021 Frederick Roll
Please do not use this image without prior permission
Have a great day...dear friends!! :-)
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INGREDIENTS:
1 pouch Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch
3 tablespoons Gold Medal® all-purpose flour
3 tablespoons seedless raspberry, apricot or your favorite jam
3/4 cup powdered sugar
2 to 3 teaspoons milk
DIRECTIONS:
1. Make cookie dough as directed on package, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
2. Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
3. Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.
"7 Days of Shooting" "Week #49 - Fruit or Vegetables” “Unusual PoV Tuesday"
View from within the bunch of red seedless grapes looking out, backlit, high key, flare.
Taken at The Regency, Laguna Woods, California. © 2013 All Rights Reserved.
My images are not to be used, copied, edited, or blogged without my explicit permission.
Please!! NO Glittery Awards or Large Graphics...Buddy Icons are OK. Thank You!
Have a grand Tuesday, my Flickr friends! Enjoy the weekend coming up!
Thanks so much for your many kind comments, faves, and invitations!
1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups water
3 cups fresh or frozen unsweetened (thawed and drained) raspberries
3 tablespoons sugar
3 tablespoons seedless red raspberry jam, melted
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
2 cups fresh or frozen (thawed and drained) blueberries
1. Move oven rack to middle position. Heat oven to 350°F.
2. Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
3. Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
4. Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
5. To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.
High Altitude (3500-6500 ft) Prepare cake mix as directed in high altitude directions on package.
Find more recipes at www.bettycrocker.com.