You bring home an avocado that's firm when pressed. Its skin is a smooth, bright green. It sits on the kitchen counter amid the usual daily items.
The room holds a steady temperature, with light filtering through the window as normal.
After a couple of days, the skin darkens to a deeper color. A gentle squeeze reveals softening underneath the surface.
Slicing it open now shows flesh that spreads easily, changing from dense chunks to a smoother consistency.
More days pass, and the softening advances. The pit detaches readily, and the interior turns soft and watery, shifting hues to brown.
The same spot on the counter holds the avocado through these changes. What begins rigid ends yielding, as time moves the situation along.