You know you’ve done it — purchased a few avocados with the full intent of making guacamole or slicing them up for sandwiches or salads, and then the moment passes. Within a day that perfectly ripe avocado goes from good to gray and mushy. You slice it open and think, “Maybe I can …” But then you see the mottled brown interior and you know the answer is, “Nope.
Sustainably scrumptious: Chocolate Avocado Pudding a sweet way to use extra avocadosSubscriber Exclusive
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