Fruit

Flesh

Avocado flesh is the soft, oil-rich pulp between the peel and the seed—the part almost always eaten. Colour grades from pale near the seed to deeper green under the skin; the best ripe texture spreads under a fork without turning watery or fibrous. Flavour is mild, nutty, and faintly grassy; salt, lime or lemon, chilli, and alliums wake it up. Cut surfaces brown from polyphenol oxidase; acid, cling film pressed to the surface, or a thin oil layer slow that change. Use mashed for guacamole and toast, diced for salsa and bowls, sliced for salads and sushi, or briefly grilled or roasted when a warm side is wanted. Industrial processors freeze puree and extract oil from lower-grade pulp. Discard dark, stringy, or rancid-tasting areas; slight browning alone is not spoilage if aroma stays clean.