I tried not watering it, I tried organic mulch with nutrients, I've tried nothing no nutrients. Nothing makes a difference. I cut the tree way way back thinking that the new patch of oranges was going to be different, NOT. Madduran, did you plant the citrus or was it there when you bought the land?
Did you ever eat oranges from this tree before? Do the fruit have a lot of seed? A few wks back, I talked to someone who had a similar problem.. It grew tall, and had quite a bit of fruit, but each and everyone were seedy and juiceless.
Is this a possibility? I sincerely hope not.. Are you trying to eat them right now? The old fruit, now a year and a half old, is way way way over ripe and would be all dry. Pull the old fruit off and let the tree put it's energy into this years crop. Oranges are generaly ripe sometime December to February, or a little later for Valencia types. Hope that helps Arthur the date palm guy. Need help with long skinny kitchen, please?? Updating living room. POLL: Do you use eco-friendly cleaning products?
I have several orange trees , they are producing plenty , very juice oranges, but they have no flavor. What could be causing this.? Some seedling orange trees produce very bland fruit. Some give good sweet fruit. If you have no graft line it may be a seedling.
Not true there is so much research that confirms leaving fruit on the tree will reduce next years crop. So obviously the tree uses lots of energy to maintain the fruit. My blood orange tree is 7 years old. It produced fruit only three times so far. The crops of oranges were tasteless other than a sweet flavor, but not a good sweet flavor and absolutely no citrus taste.
Absent of citrus! The flesh is very pretty , juicy and healthy looking but nasty flavor. My other citrus trees have good fruit.
It gets regular water via automatic water system. I use citrus fertilizer as well as I've tried over fertilizing and under fertilizing. Could it be missing a particular nutrient? The tree came from a reputable grower. Any ideas? I plan to give it another yrs then I'm pulling it. My mothers tree produces the best tasting oranges ever.
I want the same! I have heard the story of the fruit taking much energy to maintain before and don't totally believe that. A much older and more time tested principle is that the tree produces seeds fruit to maintain existence of the species. If there is ample supply then there is no need to reproduce more and there is less blossoming.
A parallel to this is in the wild trees which produce over abundance in drought stressing years. Some blood oranges, especially Moro, turn from sweet and flavorful to overripe and with a strong disagreeable after taste. I wonder if this is the problem. Someone once told me not to fertilize in the fall because it would dry the fruit out. This same person gave me other bad advice, so I don't know what all to believe.
Several factors can be involved: 1. Navel oranges are more likely to do this than are round oranges. Some tangerines are also worse than others. Young trees are far more likely to do it than are older trees. In the case of Navels, they nearly always make some dry fruit for the first 5 years or so. The more vigorous the rootstock is, the more likely the tree will be to make dry fruit.
Efforts to "push" the tree to extra growth with an abundance of water and fertilizer will exacerbate the problem. I think number 4 is the main cause.
I applied a lot of fertilizer and water while the fruit was developing. So is the answer to not fertilize during the last stages of fruit development, or to just lightly fertilize during the year? Please help us figure out what is causing so much dust!! We recently purchased a property which has was at one point was an orange grove and we have lots of orange trees but the fruit is all bad.
The peel is thick and lumpy and some of the fruit is dry inside while others are bitter or sour. A neighbor stated that none of that fruit is good because the trees all died out at one point but the root is what grew.
She named what that is called but we cannot recall. At any rate we would like to know if it is possible to graft those trees or save them by any other means.
Inspector What has happened to that tree that was producing dry fruit in subsequent yesrs? We have had our trees Planted a few years ago our oranges are very dry we water three times a week why are they so dry.
Indem Sie weiterhin auf der Website surfen bzw. Mehr erfahren. Bathroom Fixtures. Dining Furniture. Sign In. Join as a Pro. Houzz TV. Houzz Research. Shop Featured Holiday Categories. Giant Paper Pom Poms. Simple Tin Can Lanterns. Great — will def try this. We usually do the pomander style one where you stick all the cloves in. These turned out fantastic, thanks for the tips!!
Any tips?? Think this makes a difference? Good luck! It depends how well dried they are and how you keep them. I see in your picture you have dried whole oranges with slits in them. Thank you Christine Dye.
Of course, if you have a dehydrator, you can just leave it ticking over happily! I have a mixture of browner ones and paler ones depending on timing. I suspect your oven needs turning down just a little — ovens vary in the amount of heat they generate. Good luck, I hope they turn out well next time you try! Keep a close eye on what is happening in there and adapt the heat as you go!
I dried oranges and apples for my tree last year and it was amazing! Do let me know if you get around to trying it before I do! Yes, absolutely. You will need to reduce the time in the oven and keep a close eye on them as they are smaller.
Question for you On Monday, I attempted to dry oranges. I have left them on the rack to air dry. This morning I touched them and they still have a little tacky feeling although the peel is as hard as a rock.
Is this normal? Can I put them back in the oven to dry more or should I just consider this as an experiment, trash them and start over? Appreciate any advice you all can give me.
If you squeeze one and there is no juice, just that tacky feeling, you should be good to go. I would check them every two hours or so until you are happy. I hope that helps! I have dried whole oranges with cloves pushed through and a ribbon pinned on round and across. Placed in a brown paper bag in the airing cupboard for a few weeks.
Once the ribbon is removed you have a groove to wrap your new ribbon round to hang by. I would check them every 30 minutes or so.
The simmering oven on an Aga is fantastic for drying any foods. Also great for meringues and such like. I have followed your instructions to the letter and had moderate success. Some of the slices dried beautifully but on some the peel has dried but the flesh is still soft although dry to the touch. I am a little worried that these softer ones may go mouldy when hung on a tree or in a garland. What do you think? Hi Sue — if they are tacky rather than juicy I think they are probably fine.
If you are worried about them though I would put them back into a very low oven for a little longer just to be sure. Some ovens cook quicker in certain areas than they do in others — mine, for example, cooks much quicker at the back than it does at the front even though it is a fan oven, probably because it is now ancient! It is also important to make sure the slices are all about the same thickness. I hope this helps!
Chris x. I have stored the slices in an airtight container with a few grains of rice to take any further moisture away. Thank you for your advice.
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