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There should be a kids book called The Green Orange that follows a young unripe orange around who thinks they’re useless for not ripening as quickly as the other oranges, but in the end they just needed time to mature. I think that there are a few varieties of potato that remain blue on the inside and outside when cooked. They’re not quite sapphire, they have a more purple-ish tint, but they’re pretty close to what you’re describing. Here’s an article I found listing some varieties.
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