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Is darkened/brown avocado still safe to eat?


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I go by taste and texture.  If either is off I toss it.  Typically I'll eat it when it has thin threads of discoloration but tend to trim discolored regions.  My one great insight into avocados is short squat ones tend to have large pits and skinny ones with elongated necks have small pits.  There is debate regarding the edibility/healthfulness of the pits.  I don't eat them and find it annoying to buy an avocado that is mostly pit.

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