In Spain, avocado has become one of the favorite superfoods for those looking for a healthy diet, who cannot imagine their daily lives without this fruit. But, to our regret, not every time we open it we find its perfect, green and creamy interior. Sometimes avocado has brown strands and fibrous that we don’t know what they are.
And, although at first glance they could indicate that the food is in poor condition, the truth is that these strands are part of a natural phenomenon called vascular leaching, which does not affect safety or nutrients of the avocado.
What are the brown strands of avocado?
When you open an avocado and see what it has brown, fibrous strands in the pulpespecially near the stone, we may think that the fruit has spoiled and must be thrown away, but nothing could be further from the truth.
Luckily, these strands do not indicate a freshness or quality problem, they are just the result of a process called vascular leachingwhich is an alteration that occurs when the avocado has gone through sudden changes in temperature, which affects the pulp of the fruit.
This process It happens when the avocados are in a very cold environment, causing some parts of the fruit to overripe and form those brown strands. But, although they may seem unappetizing, they do not affect its flavor or nutrients.
Can these avocados be eaten?
The answer is yes, is the brown strands safe to eat in the avocado. These fibers are simply a sign of overripeness in some parts of the flesh and do not indicate that the avocado is spoiled or unsafe for consumption.
The only “negative” part is that it does change the texture of the fruitsince it goes from being soft, creamy and homogeneous, to being a little fibrous due to the strands. Therefore, for the most exquisite palates, you just have to remove these brown “threads” with the help of a spoon, or a knife, and that’s it.
How to Avoid Those Brown, Stringy Strands
To try to prevent these brown and fibrous strands from appearing, it is best to keep avocados at room temperature until they are ripe, without subjecting them to sudden changes.
However, once they are ready to eat, they can be stored in the refrigerator so that they do not continue to ripen until they go bad and thus extend their useful life, but only for a few days.
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