I opened an avocado for breakfast, and it was just ripe in perfect condition. Wow, I jumped up with joy and couldn't help but take pictures. In the case of avocado, the whole length of good and bad is the same. You never know whether it is good or bad until you open it. Sometimes it is rotten when you open ten or eight. When you are about to give up, you encounter the best.
Much like love. If you encounter avocados in their prime, just sprinkle a little black pepper and it will be delicious. But the avocado itself suffers photo background removing from a serious princess disease, which must be carefully taken care of every day. Today is good, tomorrow if you are unhappy, it will immediately turn bad, and you will not recognize people. Sometimes the core is still hard one day earlier, hard and astringent, and one day later, it will be cooked to rotten, self-willed and arrogant, making people hate it. Buying avocados in British supermarkets, each one is labeled with the best before date, as if every grain has a proof of identity, which is very considerate and reduces the frustration of buying bad fruit, but Hong Kong businessmen never pay attention to the life and death of avocados, okay The bad ones are all piled up together, and they are expensive.
The more common ones are produced in Mexico, Chile, Australia, New Zealand, etc. Recently, there are also "giant" avocados in Taiwan. Standing in front of hundreds of black fruits every time is like a gamble. Until the moment I cut it, I don't know if I can eat it smoothly. In the impression, more avocados are discarded in Hong Kong than are actually eaten. avocado-2115922_1920 Photo Credit: coyot flick , CC0 public domain Since a thing is described as very much like love, of course it also has the essence of being extremely loved e supermarket shelf, and it is always