Candied Citrus in a Cup

COLUMBIA, S.C. — Candied citrus fruits can be a great source of vitamin C. And you can make it more flavorful by adding a bit of salt.

The Sunshine State has a large citrus industry and is home to many of the country’s top citrus growers, including Orange and Larkspur.

The region also boasts a large number of citrus trees, which are a great way to add a bit more flavor.

In South Carolina, citrus is typically harvested by the end of October.

But there’s a catch: Candied citrus can be used only in hot weather.

The USDA recommends that all citrus growers use hot-water and hot-salt treatments in order to maximize the fruit’s vitamin C content, according to the National Citrus Council.

“That’s not to say you can’t use citrus at all seasons,” said Nick Wagoner, who runs the Citrus and Orchard Supply store in Columbia.

“But you have to keep it in the cooler weather to minimize the risk of injury and spoilage.

It’s definitely an important aspect of the harvest.”

Candied Citric Acid is the most widely used vitamin C supplement in the U.S., and many other countries offer it as well.

To make it a little more palatable, Wagoners recommends a quick scrub with a clean cloth.

You can then apply a drop or two to the citrus fruit to keep the skin soft and moist.

You can also soak the citrus for a few minutes in a glass of cool water, add a tablespoon of salt to the water, and squeeze the juice.

This will make the salt more concentrated.

Wagoners also recommends applying the citrus peel to your hands and mouth and to the skin, then eating it.

You’ll get a rich taste of vitamin D, vitamin C and other vitamins and minerals.

When you’re done, you’ll want to keep some in a jar in the refrigerator.

If you don’t have any citrus fruit on hand, you can purchase fresh citrus.

But if you do have it on hand and it’s too good to pass up, you might try using it in salads or stews.