Calcified Grapefruit

So I've had this grapefruit sitting in my cold dry house for probably like two months. The skin got tighter and harder and the grapefruit shrank and shrank.

I looked at it the other day and decided to take the plunge. I would cut it open to see if it was edible and otherwise into the compost it would go.

It was so hard I had to saw it open with a bread knife and lots of force. But when it fell open, it looked good inside--pink and succulent. The skin had shrunken to a thin hard capsule, but the inside was perfect.

So I ate it.

And you know? It was the sweetest grapefruit I have ever had. Now I'm going to always buy grapefruit two months in advance.