From Fred Poth, Ferndown, Dorset, UK
The article on grapefruit losing their bitterness seems to be closing the stable door after the horse has bolted. Over the seven decades that I have had half a grapefruit as the starter for my breakfast, the flavour has been getting sweeter and sweeter. And “white grapefruit”, the sharper variety, are now impossible to obtain (14 February, p 14).
The whole purpose of eating a grapefruit at breakfast is to wake up the taste buds. Will lemons be next?
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