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The best orange has a structure of a peak ripe grapefruit. Peel doesn’t stick, micro-columns separate easily and burst with juice. If grapefruits were orange-flavored, I’d eat them all day.


Still waiting for January and my morning ritual of juicing a small grapefruit into an 8oz ice-filled mason jar.

It's a damn shame we haven't figured out how to coerce citrus like we do tomatoes.


Ever tried pomelo?




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