tomcat wrote:
I don't know that I ever tried a Texas Ruby Red, but I know that the ruby reds from FL are far superior to those in CA. I believe that the difference in the two states has to do a lot with the quality and quantity of the water supply. CA citrus has a tougher skin, less juicy, harder to peel, and the fruit is firmer and harder than the FL varieties. It generally has a bland cardboard taste. The Indian River region of FL has a constant water supply and is not subject to shortages or water draws from deep within the earth, where the mineral (iron) content is more severe. Same with the tomatoes and strawberries.
I don't know that I ever tried a Texas Ruby Red, ... (
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