Love the idea of straining and still being able to enjoy a stringy avocado! Thank you for sharing!! Very interesting. Thanks for sharing — I will keep a look out. I use them all the time!
Lol, you saved me right now with this page! I went on a research rampage trying to find out what those things in my avocado were! I hope you still enjoyed it and made something yummy. Wonderful tips and thanks for sharing them.
How wonderful to have an avocado plant! I pick avocados on Oahu and when it is in season I have at least 2 a day. When I was a kid we use to call them pears because a lot of them were shaped that way.. But sometimes in the same tree a different younger fruit does not have strings.
So much for that theory. The trees here in the mountains are more than 30 feet tall with a lot of in the city trees are 15 to 20 feet tall or less than.. I like to sprinkle a little lemon and sugar and call it good. In fact I just had half of one that I picked 2 days ago. Thanks for sharing that story and all the love of avocados pears in Hawaii.
My grandma grew up on Maui and still to this day she eats avocados a week. She likes them just sliced with lemon and salt. Sometimes a fancy salad with tomatoes and red onion too. I cannot wait for my trees to get that big here in California and to be mature enough we do not have as many strings or fibers in our avocados. The thinner, the less they stand out. Do this with the skin ON and peel the skin off each slice, and you will have an easier time of it.
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This site is hosted by Bluehost. I'm Angela, a petite mom that loves to cook, eat and explore all things food. I am a former personal chef turned blogger that enjoys family recipes, kids in the kitchen, travel eats, and fun with friends. What are those strings?
More importantly, why does your avocado have strings and is it still safe to eat? And whether you can know it will be stringy before you even open it. Much like the veins in a leaf, those strings in avocado have the same purpose. The majority of them are near the top, and are clearly visible. Even if they had a stray brown string or two, they were thin and wispy and very easy to ignore.
What gives? The ones that still have their vascular bundles noticeable are the younger avocado fruits, or those that were stored very poorly. The flesh is a dead giveaway too. Fresh, ripe, beautiful avocado flesh is green all over, a deep green ranging from a dark green towards the rind, to a lighter and finally a yellowish hue around the pit. Peruvian Hass avocados are in season from April until August, while Chilean avocados from August until early spring.
Although more research is needed to understand why avocado texture tends to become creamier later in the season, Arpaia believes the ripening process may have something to do with it. It is possible that increased demand for the versatile fruit has contributed to more less-mature avocados or fruit from younger trees in circulation.
But experts agree that with or without strings, you'll benefit from the many health perks of avocados, including heart-healthy monounsaturated fats, phytonutrients, fiber, vitamin E, potassium, folate, and more. Nor will they change the way your favorite avocado dishes taste.
What's Up With Stringy Avocados? Most of us are familiar with the popular hass variety, which has low water content. Other varieties have a high water content.
The Lula, grown in South Florida, has this issue occasionally. You cut open the fruit, and the flesh is brown. What do you do? Well, if there are a few small spots, it is is still safe to eat. Just avoid the brown spots. Well, it has spent too much time in the sun. No amount of aloe vera will help it, either. Most of the time, the leaves prevent this issue, but this may happen if you leave it out in the sun.
It is safe to eat; it is just a cosmetic problem. Tannins comprise the pit. The red color comes from the pit and transfers to the flesh. It is safe to eat, but it may taste not very pleasant.
You can eat around it. It is often caused by being stored improperly. The fibers of the fruit cause the stringiness. Some varieties are more fibrous than others.
Stewart is known to have more threads than others.
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