I am a grateful... grapefruit.
I love key lime pie, although it's never made the proper way.
Tart and sweet, tinged with the faint scent of almonds and flowers, the Blenheim is the ideal apricot for both eating and preserving.
Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as a palate cleanser because they are really tart, and then more walnuts. It's a great snack for me.
This is kind of weird, but I eat lemons with salt as snack. They're so good!
Tart pomegranates that pop in your mouth make the perfect counterpoint to roasted chicken and salty-creamy feta cheese.
Quince may resemble pears and apples, but unlike their fruit brethren, raw quince are inedibly tannic and sour. This means you do have to cook them, but the transformation is dramatic, and well worth your efforts.
So the freshness lives on in a lemon, in the sweet-smelling house of the rind, the proportions, arcane and acerb.
