Well it seems that I’ve been harvesting avocado fruit all wrong. While my guacamole tastes delicious, I’m not getting the gazillion health benefits lying in wait just under the skin’s surface. And I always knew chemistry could explain why the pretty green turns pretty ugly super fast, but the recent American Chemical Society Reactions video also has a few tips for keeping everything fresh and appealing. Enjoy!
Traci Purdum is Chemical Processing’s senior digital editor and reformed avocado scooper. You can email her at firstname.lastname@example.org.