When I was a child, there was a begonia tree at home, when it blossomed, the buds were pink, and when the petals all bloomed, it was a white with pink edges, a cluster of open, swaying with the wind, and now I want to come, it is really beautiful.
I never cared how beautiful the flowers were, only expected the fruit to ripen. Begonia fruits are bunched together, from early summer to mid-autumn, the fruit changes from turquoise to a slight yellowish white, that is, ripe. The ripe begonia peel is thin and crispy, and the juice is enough, which is so sour that people drool.
We took the fruit home, put it in an idle cupboard, and wrapped the basket in old clothes. Every time I open the cabinet, the rich fruity aroma of the spleen will come to my face, I will open the cabinet countless times a day, trying to take this pungent fruity smell away, but never succeeded.
When the fruit turns yellow and spongy, you can enjoy it to the fullest, when the fruit will not be too sour and fragrant, so the begonia fruit that needs to wait to become more delicious has become the fruit that impressed me most when I was a child.
