this post was submitted on 30 Dec 2024
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My (spoiled?) avocados had a great smokey taste (mander.xyz)
submitted 1 month ago* (last edited 1 month ago) by [email protected] to c/[email protected]
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I bought some quite cheap avocados at a street market. Usually exceptionally cheap produce from my local street market is cheap for a reason, but I like to gamble. The minor flaw with these was they were small but had a huge pit, thus not much flesh. And the peels were really thick, stiff and brittle.

One of the avocados I used right after buying had proper color (lemon close to the pit and lime to green close to the peel). Normal, but slightly stiff flesh which implied a bit unripeness. I think the coldness slows or prevents the ripening process.

2—3 of them got increasingly brown, not green, close to the peel. Is that spoilage? I tasted a bit and it had a nice smokey flavor. I did not eat the really dark brown areas but I’m not sure what I’m dealing with. Is it oxidation? The peels are so thick I doubt it could be. Is it spoilage? I would certainly not eat any black areas or with the white mold.

But I have to say the brown smokey parts were quite tasty. So far I got away with it. After a search I see some folks cut avocados in half and smoke them in a smoker. The ones I got apparently achieved that naturally.

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[–] [email protected] 2 points 1 month ago

A lot of fruits “go bad” through oxidation first, and are generally safe to eat, if not exactly tasty. I have never had stomach troubles eating the lightly brown parts of the avocado. YMMV.