Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 Sometimes I cut open an avocado that seems like it should be fresh and it has little black specks around the edges. Does anyone know what those are and do they mean the whole avocado is bad? If there's isn't too much black specks I work my way around them and use the rest of the fruit, but it doesn't taste nearly as good as an avocado with no specs. I'm in California so you'd think avocados would be awesome all year but no. Maybe I should limit to seasonal times but they make such a great lunchtime salad component. Any tips on not getting those specks? Quote Link to comment Share on other sites More sharing options...
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