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Bijora (Citron)

The bijora is species of citrus fruit. It is characterized by its thick rind and small sections. Generally it is eaten by making pickels

A fruit better known to most consumers in its preserved rather than in its natural form, the citron, Citrus medica Linn., is called in French, cedrat, cidratier, citronnier des Juifs; in Spanish, cidra, poncil, poncidre, cedro limón, limón cidra, limón Francés, though in Central America it is often referred to as toronja, the popular Spanish name for grapefruit. In Portuguese, it is cidrao; in Italian, cedro or cedrone; in German, cedratzitrone or cederappelen; in Dutch, citroen; in India, citron, beg-poora, or leemoo; in Malaya, limau susu, limau mata kerbau, limau kerat lingtang; in Thailand, som-mu, som manao or som ma-nguâ; in Laos, manao ripon, mak vo or mak nao; in Vietnam, thank-yen or chanh; in Samoa, tipolo or moli-apatupatu; in China, kou-yuan. Theophrastus wrote of it as the Persian, or Median, Apple, and it was later called the Citrus Apple.

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