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Blossoming branch of almond (PRUNUS TRILOBA) on a white background

this image of a beautiful almond tree in bloom has shallow depth of field

Beautiful almond flowers isolated on white background. Spring pink blossom in different forms. Tender flowers isolated.

Almond Tree Flowers Ultraviolet Pink White Purple Blossom Branch Spring Holiday Background Macro Photography Copy space

Peach blossom. Close-up photo of a blooming peach branch in spring and a ray of sunshine in the background. Selective focus.

A peach blossom in spring, showing its fragility and beauty

Close-up of a bright pink almond blossom - selective focus

Sakura flowers isolated on white background

Backlit vertical detail of a pink almond blossom with its fuchsia petals, stamen, and pistil on a bright, sunny day against a deep blue background.

Almond flowers. Flowering almond tree in the garden. Blooming pink flowers on the branches. High quality photo

Close-up of pink almond blossoms in the Palatinate

It's almond blossom season in the Valencia region

Flowerhead blooming from almond tree in benidorm in spain

Warm sunset light illuminates a delicate cluster of pale pink blossoms on a tree branch, highlighting their fragile beauty.

Almond trees in bloom in spring in Quinta de los Molinos Park in Madrid, Spain

$Quince flower blooming in a photo against blue background. Growing flower of Cydonia oblonga. \nThe quince is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a deciduous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive pale pink blossoms and other ornamental qualities.\nQuince is the only member of the genus Cydonia and is native to Iran, Turkey, and possibly Greece and the Crimean Peninsula. The fruit has a strong aroma and is astringent in the raw state but makes an excellent preserve and is often used to give flavour and sharpness to stewed or baked apples. The flesh takes on a pink colour when cooked, giving an attractive colour to jellies and conserves.$

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