Brown Guacamole: Dangerous?

Avocado's popularity has soared. In 1985, 436 million pounds of avocados were eaten; in 2020, 3 billion.

Avocados have become a Millennial meme for their healthful fats and fibre.

The fruit's velvety texture and sweetness make it popular in guacamole. Leaving guac out might cause browning, which can make you ill.

The availability of nutrient-dense avocados in tropical settings inspired the Aztecs to create the first guacamole recipes.

Traditional guacamole involves crushing the avocado using a mortar and pestle and adding salt, lime juice, onions, tomatoes, and cilantro. They all brown, however.

Avocados contain polyphenol oxidase, like apples, which interacts with oxygen to brown.

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