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Working on a cutting board with a juice well, cut off and discard ends from grapefruit, tangerine, orange, blood orange, lemon, and lime. With a small, sharp knife, cut peels and outer membranes from fruit and discard. Squeeze any juice from membranes into a 1-cup measure and reserve. Cut fruit crosswise into 1/2-inch-thick slices, then cut slices into cubes, discarding seeds. Pour juice from well of cutting board into glass measure; reserve for nut-crusted sole. Pit, peel, and dice avocado. In a bowl, gently mix citrus cubes, avocado, kumquats, chili, mint, and salt. Nutritional analysis per 1/4 cup.
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Lever-press citrus juicer — maximum juice, no seeds
Adjustable stand — hold cookbook or tablet at eye level while cooking
Simple wooden reamer — squeeze lemons and limes by hand
700+ recipes from Mexico's 32 states — definitive overview
Compact chopper — pesto, salsa, baby food, dressings, nut butter