| Display title | Notes:Scaly Custard/olimar |
| Default sort key | Scaly Custard/olimar |
| Page length (in bytes) | 312 |
| Namespace ID | 100 |
| Namespace | Notes |
| Page ID | 37111 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Number of subpages of this page | 0 (0 redirects; 0 non-redirects) |
| Edit | Allow only users with "editnotes" permission (infinite) |
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| Page creator | Espyo (talk | contribs) |
| Date of page creation | 17:59, September 25, 2023 |
| Latest editor | Espyo (talk | contribs) |
| Date of latest edit | 17:59, September 25, 2023 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
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Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | The hard, scaly shell that covers this fruit gets softer and darker as it ripens, so determining the optimal time to peel and eat it can be difficult. It's as if the fruit is actively trying to sabotage your enjoyment of it. I've never known produce... |