| It's no secret that avocados are delicate, and the flesh of a ripe avocado can quickly change color after it's been cut, from a gorgeous green to a kind of icky brown. That change in color is a result of oxidation, the chemical reaction that occurs when an avocado is exposed to air, and it's not a good look. It also doesn't taste good. The experts at the Hass Avocado Board don't recommend eating the parts of the avocado that have oxidized or turned brown. Read more... |
