On the left, a few Golden Delicious apples from France, an admittedly anemic yellow in color, some with a little blush spot. On the right, a similar number of Israeli Jaffa oranges, rich in warm, intense color. The apples are hard to the touch; it seems impossible to get a significant amount of juice out of apples. Instead, one wants to sink one’s teeth into the fruit and taste the sweet flavor. The oranges are softer to the touch, taste a bit more tart, and have rind instead of skin. They are gorged with juice; one can feel it by applying a little pressure on the outside. It’s easy to peel an orange with one’s fingers, certainly not something one can do with an apple. Now all this begs the question: who says you can’t compare apples and oranges?