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Fruit MAG
He was the type
to explore the texture
of grapefruit with his feet,
tearing away the thick layer
of spongy peel with his toenails.
I discovered his foot one Sunday,
dangling a piece
of fragrant yellow peel
into the pages of my New York Times Magazine.
Save this, he said,
placing a section of juice-bubbled fruit
into his mouth
with his other foot.
Perhaps grapefruit peel
removed with so much care
is worth saving,
dried and mixed with cream,
spread as salve on chapped lips and faces,
or as an aphrodisiac,
made with wine before a fire.
At any rate,
we have grapefruit
for breakfast every Sunday,
and the cookie jar
beside the stove
smells of dried citrus.
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