There’s a very specific kind of frustration that comes with avocados. You wait patiently for days, checking them on the counter, pressing lightly until they finally feel just right. Then, the moment comes—you slice it open, expecting that smooth, buttery green interior. Instead, you find thin brown strings running through the flesh, turning what should have been perfect into something disappointing. It’s enough to make anyone question whether the fruit is still worth eating. To understand what’s going on, it helps to step back and look at what an avocado actually is. Botanically, the avocado—Persea americana—is a large berry with...
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