喜歡吃怎麼樣的芭樂
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只要不要有種子一切都好說…
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內部軟軟的比較好吃
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軟的 通常都很甜又不用咬得很辛苦
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軟硬適中就好，然後加梅子粉
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紅心芭樂好吃
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甘草拔樂好吃，其他不太愛
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軟的比較好吃硬的會卡
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不喜歡吃太硬的 牙口不好
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脆一點的然後再灑點梅子粉
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軟軟的感覺都比較甜
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喜歡吃軟的紅心芭樂 或是醃芭樂
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不太喜歡吃芭樂 不過芭樂汁倒是蠻愛喝的…
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軟的芭樂 再加梅粉
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直接吃啊 不然呢
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喜歡脆的，然後有芭樂香的
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沾梅粉或者沾加一點醋 可以讓芭樂吃起來更甜
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有水份的加梅子粉
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外面不管 心要是軟的 然後要有梅子粉
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脆甜適中的芭樂
燕巢特最讚 -
軟芭樂才好吃 而且要甜的
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