I squeeze a little lemon juice on them, seal them in plastic food wrap, put them in the refrigerator, and they stay green until I am ready to eat them.
I think you missed an opportunity and that is the distinction between an avocado that is dark when you cut it open vs the avocado that darkens after you open it. That's the prime question because nearly everyone knows avocado brown after opening. No big deal. But when you cut one open and see gray.... that is a question worth answering.
@@ae6051 lol, bs, I agree with 'fake' greendan 100% I was going to post the same question, why did he (presenter) not address the issue of cutting it open and finding browning. I already figured out that the oxidation 'soon after opening' is simply natural oxidation. I came here specifically to find out if when you cut one open and it's already browning but smells fine, is it bad ..... shrugs. ... so ''are ya feellin lucky..., in all that excitement I've forgotten myself, was that 6 shots or, 5....'' What is the answer?
To keep avocado halves over night, I found a trick that really keeps it from going brown! I saw if you put a layer of olive oil just as a barrier on the green it keeps the oxygen from oxidizing the avacado! I figured it would work like lemon does, only protect it slightly but it looked just how it did when I put the oil on!
UNLEASHING POTENTIAL - PSYCHOLOGY VIDEOS Unless it’s actually like oxidation I think it’s fine, but when it’s overripe it get stringy etc. not something I want to eat…
Charlonian Bosch it’s clearly a difference whether the fruit is just oxidized or overripe? Would you eat an overripe apple that is all mushy, brown and grows roots - I don’t think so.
It's probably just your mind since you've been raised that way or just that you think that way. It's normal for people to feel like they cheated or they don't feel right eating a certain food. It's like maybe some Western people don't like some Asian food and vise versa. Just your thought process and what you've heard or seen in the past that changes or influences your mind to change actions or thoughts. Well make sure not to waste, too much though. Or just eat the Avacados right away or yeah. Like I said before how your mind changes... I think I'll be able to eat the brown part since because of the information given in this video. Like this video also said if it's too brown and has been chilled or too much air touches the inside then it's not too good to eat.
Spray a half avocado with avocado spray or olive oil spray to keep it from turning brown. This also works for the top of guacamole that you're not going to serve right away.
No it isnt. It takes practice and a change in habits but it is easy. These are the Mexican secrets of avocado You have to softly touch it and put some preasuren on its skin before you open it. If its firm as a peeled banana is but yet a bit soft you can open it. If its hard as an apple then it might not be ready and it will taste rubbery, if its more like a tomato than it might be a bit green but its okay to eat. If its as soft and smashable (with its skin) as canned tomatoes then it has gone bad. If its too green, hard as a baseball, DONT OPEN IT. Wrap it in newspaper and place it somewhere warm in the kitchen (maybe in the oven, but dont forget they are there or it will smell reall y bad if you cook them accidentally). Check them every day to see if they are soft enough to eat (they can last a week there before being ready so check). This news paper thing works with papayas and mangos that are too green (and sour). Now open it. If its bad its going to be mostly black (not light brown or brown) and it will smell sour. Some parts may be browner than other, that is normal. If you want to you can aboid the brown parts because taste does change but it will never make you sick. To save an avocado so that it oxidizes as little as posible save it in an air tight tupper (or a tied plastic back) with an onion that has been cut before being saved with the avocado. What makes you cry when cutting an onion, keeps the avocado fresh. Now guacamole. When freshly made you must add a dash of lime (or limón but not lemon) at the end because this slows down oxidation. When you are done eating leave it in a glass recipient because it preserves it better. Then, with a clean plastic bag or cooking plastic cover it. Softly push the plastic into the guacamole so that it is in contact with it and it prevents air from entering. The plastic must be big enough to cover all the avocado and still have an inch or so of extra plastic that doesnt touch it. Be mindful of the part closer to de recipient, here the plastic must be airtight. Then, save it in the friedge to eat later. When you eat again, it must (and will not of you follow my instructions) not be all brown or black and watery. If it is throw it away, if it isnt take away the browner part (again, for taste it wont kill you if you eat it) and eat the green part. You're now somewhat educated in the ways of the avocado. ENJOY!
@@holaCarolina wow, this is a comprehensive explanation. Thanks a lot! A question though, how about if it is a bit softer than peeled banana, has black/brown spots in different places when opened (most probably because there is cavity in the fruit), has some kind white thingy at the stem before peeled, and the fibers going to the stem from the seed are very thick?
@@holaCarolina : Thank you from the bottom of my heart. I not just appreciate your time in educating us, but also in helping us enjoy your wonderful write up on the precious avacado.💕 Most often I find we lose the avacado because we know nothing of it.
Also put them in the fridge as soon as they turn a dark green, and start getting soft. The cold keeps the tasty green avocado from going black, and keeps it firm. If you have a bit of left-overs, put the remains in a sandwich bag mixed with some lemon juice. The lemon juice helps it to keep its green color without affecting its taste.
what if i open a new bought avocado and it is already brown inside? you only show perfect avocados that you let rot for some reason on the air but i live in germany and when i buy avocados they are already brown upon first opening.
Dann kaufst du einfach die überreifen :D sie darf nicht zu weich sein. Vielleicht versuchst du mal eine harte zu kaufen und checkst dann jeden Tag einmal die Konsistenz, wenn es gerade so weich geworden ist, würde ich noch einen Tag warten und dann genießen :)
I try not to buy avocados ripe for that very reason. If you buy them hard and unripe and leave them on your kitchen for a couple days they will soften up and still be green when you open them.
If I only eat half I put some lemon juice on it and pop an avocado food hugger over it, it doesn't completely stop the browning but it helps a lot and I just slice a bit off to remove the brown before I eat it
And 1 of them actually found the complete opposite of the other 2... This may mean that the ripeness is also an important factor for making a good study on this. I once ate a partially unripe 🥑 (i.e. some parts were harder) and got stomachache for hours after.
HOW TO Everything AN AVOCADO. These are the Mexican (my mom's) secrets of avocado. You have to softly touch it and put some preasuren on its skin before you open it. If its firm as a peeled banana is but yet a bit soft you can open it. If its hard as an apple then it might not be ready and it will taste rubbery, if its more like a tomato than it might be a bit green but its okay to eat. If its as soft and smashable (with its skin) as canned tomatoes then it has gone bad. If its too green, hard as a baseball, DONT OPEN IT. Wrap it in newspaper and place it somewhere warm in the kitchen (maybe in the oven, but dont forget they are there or it will smell really bad if you cook them accidentally). Check them every day to see if they are soft enough to eat (they can last a week there before being ready so check everyday). This news paper thing also works with papayas and mangos that are too green and sour. Now open it. If its bad its going to be mostly black (not light brown or brown) and it will smell sour. Some parts may be browner than others, that is normal and acceptable. If you want to you can avoid the brown parts because taste does change but it will never make you sick. To save an avocado so that it oxidizes as little as posible save it in an air tight tupper (or a tied plastic back) with an onion that has been cut before being saved with the avocado. What makes you cry when cutting an onion, keeps the avocado fresh. Now guacamole. When freshly made you must add a dash of lime (or limón but not lemon) at the end because this slows down oxidation. When you are done eating leave it in a glass recipient because it preserves it better. Then, with a clean plastic bag or cooking plastic cover it. Softly push the plastic into the guacamole so that it is in contact with it and it prevents air from entering. The plastic must be big enough to cover all the avocado and still have an inch or so of extra plastic that doesnt touch it. Be mindful of the part closer to de recipient, here the plastic must be airtight. Then, save it in the friedge to eat later. When you eat again, it must (and will not of you follow my instructions) not be all brown or black and watery. If it is throw it away, if it isnt take away the browner part (again, for taste it wont kill you if you eat it) and eat the green part. ENJOY!
If you mix a little vegetable oil in the guacamole it won't turn brown as quick and when storing it, apply a damp paper towel touching the guacamole then the lid and it will help also
Just make your brown (but still good) avocados into guacamole. That will hide the unpleasant taste, and you get the nutritional benefit, while avoiding food waste.
I was 40 before I started eating avocados. My brother in law would always buy them when we made tacos at family gatherings. It would take another 10 years before I would LOVE it on toast, English muffins, etc .. anyone have any exotic ideas to serve up an avocado? 🥑
Yeah no shit guys great experiment. Youve proved avocados brown in the air. How about the ones i slice open and are already brown, black, speckled and mushy. Are you saying those are ok to eat?
It's because they're sh*t from outside the USA that are picked too early or too late for shipping and won't ripen properly! I grew up eating them all the time in California before they became so popular, rarely saw it. Everything good gets ruined by popularity! 😢
I'd actually not even eat the left one. You can actually slow down the oxidation of avocado by putting them in vacuum containers or by putting on lemon juice over them and tightly wrapping the bowl with wrap foil
Keto makes me say, 'OOPS, when I look at avocadoes. They are ALWAYS as HARD as a rock in the USA, and they go straight to RIPE ish to BAD in minutes, not days. Avocadoes used to be a delicacy in the 1970's USA, But now they are represented as regular as FOOD, not the decorations they are. Every avocado on offer in USA is always as hard as a rock, until it costs $3 to go bad and stringy in a day. No joke I paid $1.85 for a HARD avocado to prove how it "ripens". They all go rancid within hours (NO JOKE) of being edible,..I have not seen a ripe avocado since I was 30 years old. I have never touched this kind of HARD avocado in my life. My family used to eat avocados 2 times per day, several times per week. This is hard, fibrous, stringy, BROWN matter. Keto can't even FIND any avocados, they are non-existent. Squeeze one, if you CAN, it has already passed. I wish we had avocadoes only in the CA Season, not ALL YEAR ROUND.
We asian doesn't judge only by the looks. Most parents teach us how to know which one is good and which one is not by the taste and texture. Just like cooked rice which is almost the same with spoiled one but the spoiled one has different texture and a little bit different taste
The woman who thinks the avacado is rotten might have a bad nose or sensitive taste buds that get the bitter sense more than the average person. Those with strong senses of taste (like kids) tend to not like veggies and fruit because of a bitterness that goes along with them.
Had a really bad poisoning before after eating an avocado that had browned below the skin Never had problem with overipe avocado after I started packing fresh unripened avocados in those transparent vegetable packing containers and then taking one or two to leave in room temperature when needed. It takes around two days to be ready to eat. You know it's nicely ripened when it's slightly soft to slight finger tip pressure
I’m sure we all came for the same question and we all now fruits like apple, bananas, AVOCADOS etc. browns exposed in air, oxidation Blabla. I just opened the avocado and it has brown spots. IS IT SAFE TO EAT ???
Lol i bought a rock hard avocado and it was sitting on the kitchen counter and it ripened but i didnt feel like i want it the very next day it became very brown but i ate it anyway
I'm used to beautiful new green avocados because I lived on an Orchard. I rarely buy them in the supermarket because I know they aren't export quality.
One time I ate a very ripe avocado like black lmfao I was soooo desperate to get healthy fats and felt no urge to go grocery shopping. I was fine. So if i’m okay you can be ok
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
to prove this we did a test. we served brown avocados and slightly browner avocados.
They stay fresh and green for days when you put them in a mason jar and store it in the fridge.
@@b3at2 Thanks. I will try that.
I squeeze a little lemon juice on them, seal them in plastic food wrap, put them in the refrigerator, and they stay green until I am ready to eat them.
@@b3at2 I cut it horizontally so it can fit in a drinking glass , cut face down (like a cork in a bottle), and store in the fridge
I think you missed an opportunity and that is the distinction between an avocado that is dark when you cut it open vs the avocado that darkens after you open it. That's the prime question because nearly everyone knows avocado brown after opening. No big deal. But when you cut one open and see gray.... that is a question worth answering.
@@jaynorris330 The answer, obviously, I think, is that if it is brown when you first cut it open, it is spoiled.
Guys, this is a fake Green Deane - his channel has NO content!
.
@@ae6051whether it's a fake account or not, it's a legitimate question
@@ae6051 lol, bs, I agree with
'fake' greendan 100%
I was going to post the same question,
why did he (presenter) not
address the issue of cutting
it open and finding browning.
I already figured out that the
oxidation 'soon after opening'
is simply natural oxidation.
I came here specifically to find
out if when you cut one open
and it's already browning but smells fine,
is it bad ..... shrugs.
... so
''are ya feellin lucky..., in all that excitement
I've forgotten myself, was that 6 shots or, 5....''
What is the answer?
Hey, food is food
Second
Hey, your comments Suck
A wild Justin Y. has appeared.
Bro just do a face reveal
Food is food, hey
_Fresh Avocado_
Fre sha vacado
@@khomperz OMG i keep on stumbling into you!
How do i clean my metal computer?
@@khomperz lol
No plz
But what if they're already brown when opening it.
thats spoilt
@@sudhanshkhatri606 nothing happends, you can eat it.
When you open an avocado and it's a bit Brown, Don't waste it! An Avocado could be spoilt if it's completely dark brown.
I've open quite a few of them and eat it. It didn't hurt me. I didn't get a stomache ache.
@@sudhanshkhatri606 no it's not 😑 come on You eat worst things in the streets
Most of the time in my family we toss those avocados in a blender to make a smoothie/ gelato or put it in a baguette. I really recommend it
Is throwing it in a taco a good idea?
Kitten Mimi I’ve never put it in a taco before, but a tortilla, chicken some avocado, onion and sauce is hella good 🤤
Just mash them with a fork
@@reanisuii good idea! Sounds hella tasty~
@chronicle tap you mean the ingredients used for smoothie or for gelato or to spread in a bauguette?
To keep avocado halves over night, I found a trick that really keeps it from going brown! I saw if you put a layer of olive oil just as a barrier on the green it keeps the oxygen from oxidizing the avacado! I figured it would work like lemon does, only protect it slightly but it looked just how it did when I put the oil on!
It’s like putting olive oil over pesto to stop it oxidising
Thankyou! I will try this 😊
All avocados are equal.
It taste better green I tried both
@@TheBrowns-Love it's since you know which one you're going to taste in order so it makes you a little bias.
as equal as spoiled ones 👌
I am going to vote for a brown avocado to be my next president. Will be million times better than the orange jabba the hut we have now.
Avocado lives matter!
Even though it is OK, I still feel a lot better eating the green avocado and not the brown one.
UNLEASHING POTENTIAL - PSYCHOLOGY VIDEOS racist
UNLEASHING POTENTIAL - PSYCHOLOGY VIDEOS Unless it’s actually like oxidation I think it’s fine, but when it’s overripe it get stringy etc. not something I want to eat…
@@atelierringo8895 dont waste food, it costs a lot of land, effort and water to grow a lot of avocado's
Charlonian Bosch it’s clearly a difference whether the fruit is just oxidized or overripe? Would you eat an overripe apple that is all mushy, brown and grows roots - I don’t think so.
It's probably just your mind since you've been raised that way or just that you think that way. It's normal for people to feel like they cheated or they don't feel right eating a certain food. It's like maybe some Western people don't like some Asian food and vise versa. Just your thought process and what you've heard or seen in the past that changes or influences your mind to change actions or thoughts. Well make sure not to waste, too much though. Or just eat the Avacados right away or yeah. Like I said before how your mind changes... I think I'll be able to eat the brown part since because of the information given in this video. Like this video also said if it's too brown and has been chilled or too much air touches the inside then it's not too good to eat.
Spray a half avocado with avocado spray or olive oil spray to keep it from turning brown. This also works for the top of guacamole that you're not going to serve right away.
but its hard to differentiate an oxidized to a spoiled one
No it isnt. It takes practice and a change in habits but it is easy. These are the Mexican secrets of avocado
You have to softly touch it and put some preasuren on its skin before you open it. If its firm as a peeled banana is but yet a bit soft you can open it. If its hard as an apple then it might not be ready and it will taste rubbery, if its more like a tomato than it might be a bit green but its okay to eat. If its as soft and smashable (with its skin) as canned tomatoes then it has gone bad.
If its too green, hard as a baseball, DONT OPEN IT. Wrap it in newspaper and place it somewhere warm in the kitchen (maybe in the oven, but dont forget they are there or it will smell reall
y bad if you cook them accidentally). Check them every day to see if they are soft enough to eat (they can last a week there before being ready so check). This news paper thing works with papayas and mangos that are too green (and sour).
Now open it.
If its bad its going to be mostly black (not light brown or brown) and it will smell sour. Some parts may be browner than other, that is normal. If you want to you can aboid the brown parts because taste does change but it will never make you sick.
To save an avocado so that it oxidizes as little as posible save it in an air tight tupper (or a tied plastic back) with an onion that has been cut before being saved with the avocado. What makes you cry when cutting an onion, keeps the avocado fresh.
Now guacamole.
When freshly made you must add a dash of lime (or limón but not lemon) at the end because this slows down oxidation. When you are done eating leave it in a glass recipient because it preserves it better. Then, with a clean plastic bag or cooking plastic cover it. Softly push the plastic into the guacamole so that it is in contact with it and it prevents air from entering. The plastic must be big enough to cover all the avocado and still have an inch or so of
extra plastic that doesnt touch it. Be mindful of the part closer to de recipient, here the plastic must be airtight. Then, save it in the friedge to eat later.
When you eat again, it must (and will not of you follow my instructions) not be all brown or black and watery. If it is throw it away, if it isnt take away the browner part (again, for taste it wont kill you if you eat it) and eat the green part.
You're now somewhat educated in the ways of the avocado.
ENJOY!
@@holaCarolina wow, this is a comprehensive explanation. Thanks a lot!
A question though, how about if it is a bit softer than peeled banana, has black/brown spots in different places when opened (most probably because there is cavity in the fruit), has some kind white thingy at the stem before peeled, and the fibers going to the stem from the seed are very thick?
@@holaCarolina : Thank you from the bottom of my heart. I not just appreciate your time in educating us, but also in helping us enjoy your wonderful write up on the precious avacado.💕
Most often I find we lose the avacado because we know nothing of it.
Hola, Hispanic here. The browner avocado is best for salsa or guac. Plus it has a better sophisticated taste. Even better for avocado smoothies
Lemon juice keeps it from oxidizing
Also put them in the fridge as soon as they turn a dark green, and start getting soft. The cold keeps the tasty green avocado from going black, and keeps it firm. If you have a bit of left-overs, put the remains in a sandwich bag mixed with some lemon juice. The lemon juice helps it to keep its green color without affecting its taste.
Somehow putting lemon juice doesn't ever stop mine from browing though it's refrigerated too...
Just do this, when you cut open your Avocado add a little amount of lemon juse so the oxidation will be slower
I've already eaten 7lb and it's only been 1 month this year lol
I've never ate a avocado in my entire life
@деси кућо 8ts not like my religion or anything it's just I've never gotten the chance
From ur profile pic seems like u ate 7 million lb of clememtines.
I ate one and was disgusting never eating again
It’s good with lime and salt
Food is expensive. I’ll still eat it.
I tested this with my class. The survivors didn’t notice any difference in taste. 👍🏼
*First world problems*
"Oh no, my avocado is brown, igh"
-auth right
what if i open a new bought avocado and it is already brown inside? you only show perfect avocados that you let rot for some reason on the air but i live in germany and when i buy avocados they are already brown upon first opening.
max mustermann if it is completely brown then throw it
Dann kaufst du einfach die überreifen :D sie darf nicht zu weich sein. Vielleicht versuchst du mal eine harte zu kaufen und checkst dann jeden Tag einmal die Konsistenz, wenn es gerade so weich geworden ist, würde ich noch einen Tag warten und dann genießen :)
That's different my friend.
Obviously not good.
I try not to buy avocados ripe for that very reason. If you buy them hard and unripe and leave them on your kitchen for a couple days they will soften up and still be green when you open them.
I would easily add lime, tomatoes, cilantro, onion, garlic, salt, and pepper. Stir that brown avocado into a great tasting Guacamole.
If I only eat half I put some lemon juice on it and pop an avocado food hugger over it, it doesn't completely stop the browning but it helps a lot and I just slice a bit off to remove the brown before I eat it
What is your sample size? Three? Jesus. Really scientific.
?
And 1 of them actually found the complete opposite of the other 2... This may mean that the ripeness is also an important factor for making a good study on this. I once ate a partially unripe 🥑 (i.e. some parts were harder) and got stomachache for hours after.
HOW TO Everything AN AVOCADO. These are the Mexican (my mom's) secrets of avocado.
You have to softly touch it and put some preasuren on its skin before you open it. If its firm as a peeled banana is but yet a bit soft you can open it. If its hard as an apple then it might not be ready and it will taste rubbery, if its more like a tomato than it might be a bit green but its okay to eat. If its as soft and smashable (with its skin) as canned tomatoes then it has gone bad.
If its too green, hard as a baseball, DONT OPEN IT. Wrap it in newspaper and place it somewhere warm in the kitchen (maybe in the oven, but dont forget they are there or it will smell really bad if you cook them accidentally). Check them every day to see if they are soft enough to eat (they can last a week there before being ready so check everyday). This news paper thing also works with papayas and mangos that are too green and sour.
Now open it.
If its bad its going to be mostly black (not light brown or brown) and it will smell sour. Some parts may be browner than others, that is normal and acceptable. If you want to you can avoid the brown parts because taste does change but it will never make you sick.
To save an avocado so that it oxidizes as little as posible save it in an air tight tupper (or a tied plastic back) with an onion that has been cut before being saved with the avocado. What makes you cry when cutting an onion, keeps the avocado fresh.
Now guacamole.
When freshly made you must add a dash of lime (or limón but not lemon) at the end because this slows down oxidation. When you are done eating leave it in a glass recipient because it preserves it better. Then, with a clean plastic bag or cooking plastic cover it. Softly push the plastic into the guacamole so that it is in contact with it and it prevents air from entering. The plastic must be big enough to cover all the avocado and still have an inch or so of
extra plastic that doesnt touch it. Be mindful of the part closer to de recipient, here the plastic must be airtight. Then, save it in the friedge to eat later.
When you eat again, it must (and will not of you follow my instructions) not be all brown or black and watery. If it is throw it away, if it isnt take away the browner part (again, for taste it wont kill you if you eat it) and eat the green part.
ENJOY!
Small sample size but I believe you can replicate these results over and over again so give it a try.
Pimples
Cling film on the exposed avocado is by far the best oxidization prevention
Thank you I'm going to eat those discolored avocados now.
Lemon can help with oxidation... depending on the use... you can also wrap it up with cling film if you want it to last outside longer
Oh... he said it
Oxidation = free radicals.
Not eating it. It's rust. Eat it green and follow it up with lemon water for the antioxidants.
If you mix a little vegetable oil in the guacamole it won't turn brown as quick and when storing it, apply a damp paper towel touching the guacamole then the lid and it will help also
Just make your brown (but still good) avocados into guacamole. That will hide the unpleasant taste, and you get the nutritional benefit, while avoiding food waste.
Thank you!!! You don’t even know how long I wondered but forgot when I got close to any internet connected devices :P
Good to know. Now I want to know how to tell when they cross the line to actually being bad for you.
The woman that was blindfolded reminded me of birdbox.
They're all wearing blindfolds be specific lmao
I don’t eat avocados and still watched this video..something is wrong with me.
I've been eating 2 avocados for 1.5 years, guess how many avocados I ate.
The moment you said "I don't eat avocados" I already knew something was wrong with you 😂
It's still FRE SHA VOC ADO!
Avocados are high in oil. If the flesh is black, that means that the oil in it has oxidized. Rancid oil is an oxident that has numerous bad effects.
If the top of the guac is rusting; one, you forgot the lime juice; and two, stir it in. I didn't know people were skipping the avocado rust.
I was 40 before I started eating avocados. My brother in law would always buy them when we made tacos at family gatherings. It would take another 10 years before I would LOVE it on toast, English muffins, etc .. anyone have any exotic ideas to serve up an avocado? 🥑
I think some people add non-existent descriptors to feel like experts.
Me watching this after throwing my avocado yesterday💀
Yeah no shit guys great experiment. Youve proved avocados brown in the air. How about the ones i slice open and are already brown, black, speckled and mushy. Are you saying those are ok to eat?
It's because they're sh*t from outside the USA that are picked too early or too late for shipping and won't ripen properly! I grew up eating them all the time in California before they became so popular, rarely saw it.
Everything good gets ruined by popularity! 😢
What’s wrong with there “ Normal” avocado? It’s so brown.
I'd actually not even eat the left one. You can actually slow down the oxidation of avocado by putting them in vacuum containers or by putting on lemon juice over them and tightly wrapping the bowl with wrap foil
Try saving it with a freshly cut half onlion in an airtight container. What makes you cry when cutting an onion will keep it from oxidizing.
avocado consumption increased 7x, avocado: get's 20 times bigger
They stay fresh and green for days when you put them in a mason jar and store it in the fridge.
They took texture out of the equation, which is fine I guess.
Some people put the avocado seed inside the guacamole bowl and may add some lime or lemon juice.
I got an avocado slicer ad before this video
Appeal of a banana browns but when you open it, the food inside is still not brown, and it turns to sugar when it gets over ripe
My tongue has been in some strange places. A little bit of brown avocado won’t stop me from having a great breakfast.
Well some people might be alright but I just ate one and now I'm sick with stomache cramps.
You guys from america should try avocado float or avocado ref cake
3:02 The only thing that matters
I eat them brown because I'm broke and twisted.
You can have mine!
Keto makes me say, 'OOPS, when I look at avocadoes. They are ALWAYS as HARD as a rock in the USA, and they go straight to RIPE ish to BAD in minutes, not days. Avocadoes used to be a delicacy in the 1970's USA, But now they are represented as regular as FOOD, not the decorations they are. Every avocado on offer in USA is always as hard as a rock, until it costs $3 to go bad and stringy in a day. No joke I paid $1.85 for a HARD avocado to prove how it "ripens". They all go rancid within hours (NO JOKE) of being edible,..I have not seen a ripe avocado since I was 30 years old. I have never touched this kind of HARD avocado in my life. My family used to eat avocados 2 times per day, several times per week. This is hard, fibrous, stringy, BROWN matter. Keto can't even FIND any avocados, they are non-existent. Squeeze one, if you CAN, it has already passed. I wish we had avocadoes only in the CA Season, not ALL YEAR ROUND.
Thx I need this. I thought it was rotten so I check here. Love avocado. Just recently started eating it.
What if they're brown when you slice them open?
I just ate one like this 30mins ago. Thought twice but did it anyway! I'll let u know how it goes!
I never knew this thank you for the input
In other words, don't waste an avocado. Just peel back the browning, and you're good to go. 🥑
Without knowing this, i threw away a mushy avocado
We asian doesn't judge only by the looks. Most parents teach us how to know which one is good and which one is not by the taste and texture. Just like cooked rice which is almost the same with spoiled one but the spoiled one has different texture and a little bit different taste
The woman who thinks the avacado is rotten might have a bad nose or sensitive taste buds that get the bitter sense more than the average person. Those with strong senses of taste (like kids) tend to not like veggies and fruit because of a bitterness that goes along with them.
"Why you feed me a rotten avocado"
Omg Bro I lost it!!!!
That was so funny
*Me thinking about all the edible and expensive avocados that I've thrown out. *
Why would you cut open an avocado and not use immediately it in the first place??
I'm not concerned about a beautiful avocado that sat out for a few minutes. I want to know about when I cut it open, and it's brown and pitted.
*_hECciNg mILleNiALs aNd ThEIr aVOcadO_*
why don't people just wait until they're ready to use the avocado before cutting into it?
What about avocados that have already brown bits when you open them? And what about those awful stringy parts?
The stringy parts I just mash up and eat and same with the very light brown parts. Darker brown parts I cut off.
What if the avocado is already brown inside when cut? That's the question I thought of being answered here...
I'm allergic to acocados, I have asthma attacks when I have them, last time I did that, I had to go to the hospital... fun
Raihan Islam sucks to be you
Well, i guess you should end it, then.
You can't have an asthma attack with a food allergy.
@Pilfer Bean thats OAS. take a probiotic and omega 3s and it will go away
Okay. I bought an avocado once and then I stubbed my toe on the kitchen table. Your turn!
Thia video saved me from throwing away brown avocados...🥑♥️✌👍
I like how you make people who don't seem to like avocado taste avocado
Easy, just spray some lemon juice before it browns.
The girl with the red hair... Did you tell her beforehand that she would get one "fresh/normal" and one "brown"... Or?
It felt like she played it up
I like mine ripe and a little lemon juice will help aging and slows oxidation. That's my opinion
It’s just oxidized so it not bad it’s just been exposed to oxygen
Had a really bad poisoning before after eating an avocado that had browned below the skin
Never had problem with overipe avocado after I started packing fresh unripened avocados in those transparent vegetable packing containers and then taking one or two to leave in room temperature when needed. It takes around two days to be ready to eat. You know it's nicely ripened when it's slightly soft to slight finger tip pressure
So sad, when it's like that on the inside.
God bless.
I’m sure we all came for the same question and we all now fruits like apple, bananas, AVOCADOS etc. browns exposed in air, oxidation Blabla.
I just opened the avocado and it has brown spots. IS IT SAFE TO EAT ???
The brown ones are just more sweeter than the green ones
Because it's still avocado
Nah the flesh gets replaced with blackppl and turns brown through a process called Redox Reactions
Lol i bought a rock hard avocado and it was sitting on the kitchen counter and it ripened but i didnt feel like i want it the very next day it became very brown but i ate it anyway
Oh... so it definately is no mold?
I'm used to beautiful new green avocados because I lived on an Orchard. I rarely buy them in the supermarket because I know they aren't export quality.
Hanny Mary you’re cool
@@TrevorPhillips2024 😂
Wait,,,, you guys were eating avocados in 1989?? USA is wild.
With what tool can you cut avocadoes easily and cleanly?
www.amazon.com/dp/B08CVG1FN4
Peel the avocado....
GUACAMOLE GUAC GUAC-AMOLE!!!
What a shame I’m here in space where my avocados don’t turn brown
One time I ate a very ripe avocado like black lmfao I was soooo desperate to get healthy fats and felt no urge to go grocery shopping. I was fine. So if i’m okay you can be ok
Raphael Ferrero one time iwas on the internet and i clicked a link and it was this japanese woman putting avocados in her ass
o 44 LMFAOOOO
So what if it’s in space
I've eaten about 7lbs of avocado this week and I'm not done!
You live u learn
Is okay to eat brown avocado but not bread that has mold if you eat the good part.
Great video!
Drinking spoiled milk is also okay, y'know.
Note that badly bruised avocado will be an unappetizing brown or black inside, and will _not_ taste good.
Every time I eat the brown parts of an avocado, I horribly throw up
I do eat the brown avocado bits. Why would someone think it is rotten?
?????
When my avocados turn brown I mash them up and add a bit of mayo in it. The brown coloring goes away
You couldn’t pay me to eat one with any brown in it when I open it.
Who said you couldn’t.