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March 20, 2010


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Ms. X

Those avacados you have look very nice, but all too often, when I buy some at the store they are quite brown inside. I never know whether to go ahead and use them or not! How much brown do you tolerate on the inside before you just throw it away?


I take a tiny taste with a tiny spoon. You can tell if it is bad. A little brown when mashed with lemon into guacamole, just blends away. A good sniff will warn you ahead of time too. A really rancid avocado will smell like a rotton nut and you can skip the taste. Quite a few of mine had some brown inside but I only had to toss 4.

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