Avocado quality
Sometimes I cut open an avocado that seems like it should befresh and it has little black specks around the edges.
Does anyone know what those are and do they mean the wholeavocado is bad? If there’s isn’t too much black specks I work myway around them and use the rest of the fruit, but it doesn’t tastenearly as good as an avocado with no specs.
I’m in California so you’d think [tag]avocados[/tag] would be awesome allyear but no. Maybe I should limit to seasonal times but theymake such a great lunchtime salad component. Any tips on notgetting those specks?
June 1st, 2007 at 11:58 am
Never found black specks. Have got a lot of bad avocadoes lately withdifferent states of brown inside even though the outside and pressingripeness were the same as in winter when they’re the best price and qualityhere in the Northeast. Just started buying Chilean avocadoes at new localTrader Joe’s. The taste is superior to any others I’ve gotten, evenorganic. Probably Chile’s soil, maybe altitude and climate. Haven’t had oneyet I’ve had to discard more than a few small spots from.