A simple avocado is great. It can be used on toast, salads, and everything in between. It can also be a part of a dish or on a meal plan. This is a common sentiment…but sometimes these avocados become watery or rotten and we novice consumers don’t know how to judge that from the outside.
However, we cannot see what we are getting from the outside. It is, therefore, difficult to tell if the problem. There are plenty of times people have had to deal with avocados that wouldn’t ripen regardless of the method they use.
What can a consumer do? These are some common issues with avocados, and how to fix them.
Here’s A Quick Summary Of Watery Avocado
- It is safe to eat stringy avocado. To get rid of any fibers, push the flesh through a strainer.
- You can eat around the brown spots on the avocado. However, it is not edible if the avocado is completely spoiled or black.
- Avocados that don’t ripen are usually picked too early.
- Avocado skin can turn red from sunburn. However, as long as the flesh remains unaffected, it is safe to eat.
- Tannins from the pit may be responsible for the reddish color of the avocado’s interior. It can be eaten, but it will likely be bitter.
Common Problems with Avocados and Its Easy Solutions
AVOCADO WON’T RIPEN
You bought an avocado that was not ripe, so you put it on the counter. Then, you wait and wait for it to be ripe, but it never happens. This actually seems to be a more frequent problem nowadays.
Avocados that don’t ripen are likely to have been picked too early. Unlike other fruits, avocados only mature when they are removed from the trees, which makes them unique. So, you may wonder, how can they be picked so soon?
Avocados don’t require time on the tree in order to develop their fats. They won’t ripen and remain inedible, rubbery, and have low flavor if they don’t have the time to make fats. It won’t ever ripen if the oil content is lower than 8%.
However, unfortunately, there is not much you can do. It is impossible to tell from the outside of any type of avocado when it is picked.
If the avocado is cut in half and liquid comes out. Yikes! It’s probably not what you expected. So, what can you do?
Are watery avocados safe to eat? Yes!
Why is avocado watery? It could be due to one of two reasons. First, it is the same as when it won’t ripen: it was picked too early. The fats didn’t develop properly, and it left behind a liquid inside. Even though avocados are soft to the touch, it can still be watery if they haven’t been ripened on the tree.
Another reason avocados are watery is genetic. We are all familiar with the hass variety, which is low in water content. While others have high water contents. They can be more watery than other types, but they also have up to 50% less fat than other avocados. This is a problem that the Lula, a South Florida-grown avocado, occasionally has.
OVERRIPE OR BROWN AVOCADO
The avocado is brown inside when you cut it open. What should you do? It is safe to eat if there are only a few small spots. The compounds in the flesh that have been combined with oxygen or enzymes likely cause the brown spots.
The avocado’s brown interior is safe to consume, but it will taste bitter. You can eat around it.
However, it’s time for you to toss if the majority of the flesh is brown or black.
BLACK SPOTS INSIDE AVOCADO
The cold temperatures subjected to avocados before it is ripe usually cause the small black spots inside. These spots are not harmful, but you should eat around them.
AVOCADO SKIN HAS TURNED RED
If the skin of an avocado has turned red, then it has been left under the sun for too long. Also, aloe vera, no matter how much you use, will not help it. The leaves will usually prevent this problem, but if they spent too much time in the sun, it may occur.
Avocados with red skin are safe to eat. It is a cosmetic issue.
RED SPOTS ON THE FLESH
The pit is made up of tannins. It’s not just found in wine, but also in avocado pits. The pit gives the fruit its red color, then transfers on the flesh. Although it is safe to consume, it can be unpleasant to taste. You can just eat around it.
It can be eaten since it won’t alter the taste, just the texture. This is often due to improper storage. The fibers found in the fruit causes stringiness. A few varieties are more fibrous than the others. Stewart is well-known for having more threads than other varieties. It has great taste, and sometimes it has more threads than others. Push the flesh through a strainer to get rid of any fibers. Then, the mash can then be used to make pesto, guacamole and other dressings.
Everything About Avocado
History of Avocados
The avocado’s history in America is relatively brief, even though the Aztecs discovered them in Mexico in 500 BC. California’s first avocado growers were established in 1915.
Although the original name of the fruit was ahuacatl, which means “testicle,” the sound of testicle fruit does not sound delicious. Farmers tried many names, including butter pear and alligator pear. They failed to come up with any viable names, so they tried again. Eventually, they settled on a reiteration of the Spanish name, “aguacate.” So, today, we have the avocado.
The fleshy fruit was popularized in America during the 1970s, and the growth has not slowed since. February is the peak month for this fruit since guacamole is a must-have at any Superbowl party. This month alone, 12% of all sales take place.
Benefits of Avocados
Avocados have a creamy texture, and they have many health benefits. They are the only fruit to contain both good monounsaturated fat and polyunsaturated fats. Moreover, avocados are a great source of folate, potassium, vitamins K, C, as well as E.
This fruit is also full of fiber which is often lacking in American diets. Recent research shows that while most people think they are getting enough fiber, only 5% of the population actually meets the daily intake of 25 grams for women and 38 grams for men. A whole avocado has 10 grams fiber.
Types of Avocados
It is difficult to believe that there are so many types of this ancient fruit. Each variety has a unique taste, size, texture, and appearance. Most avocados you will find in America are hass. California produces 90% of the crop. Although there may be other varieties you might encounter. So, here is an overview.
- Bacon: The name is admittedly great! This variety is lighter in taste, and its brown skin is easy to peel. It is also less oily than other varieties. The pit is large, and it causes it to spoil quickly since the cavity it leaves is too big.
- Fuerte: This is what you might picture when you think of an avocado. It is thin-skinned and green, and it was originally harvested in California before Hass took control. It is also the second-most popular variety in the U.S.
- Hass: This type of avocado is creamy, and it has a pebbly texture that turns purplish-brown when it is ripe. Ninety-five percent of all avocados are harvested in California, and it is the most popular in America. Hass avocados have a creamy buttery flavor. They are also easier to ship than other varieties because their skins are thicker, and they grow quicker.
- Lula: This type of avocado is most often grown in Florida, and they have a higher water content than hass. This may seem undesirable. However, the high water content comes with a lower fat content. Moreover, you can easily recognize it with its shiny green skin and pear shape.
- Gwen: This large variety is a descendant of the hass, and shares similar characteristics with it. The only difference is on the outside. The skin is always green and doesn’t change in color.
- Zutano: It has a yellow-green, shiny skin and a mild flavor unlike the other, more buttery types. It can also grow to about 0.5-1 pound.
- Choquette: This is a South Florida variety with smooth, shiny skin and watery flesh. It often leaks when cut.
- Stewart: This small, pear-shaped variety looks almost like an eggplant. It can be fibrous and stringy.