ultraripe

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1. Extremely ripe.

   Of all the dishes, this one benefits the most from using an ultraripe tomato, still warm from the farmers’ market.

   2007 August 22, Melissa Clark, “So Many Tomatoes to Stuff in a Week”, in New York Times

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   The ultraripe grapes are usually dried in the sun for a few days so they can raisin and their sugars can be concentrated before they are crushed and pressed.

   2010, Michael Gibson, The Sommelier Prep Course, page 214