I bought some quite cheap avocados at a street market. Usually exceptionally cheap produce from my local street market is cheap for a reason, but I like to gamble. The minor flaw with these was they were small but had a huge pit, thus not much flesh. And the peels were really thick, stiff and brittle.

One of the avocados I used right after buying had proper color (lemon close to the pit and lime to green close to the peel). Normal, but slightly stiff flesh which implied a bit unripeness. I think the coldness slows or prevents the ripening process.

2—3 of them got increasingly brown, not green, close to the peel. Is that spoilage? I tasted a bit and it had a nice smokey flavor. I did not eat the really dark brown areas but I’m not sure what I’m dealing with. Is it oxidation? The peels are so thick I doubt it could be. Is it spoilage? I would certainly not eat any black areas or with the white mold.

But I have to say the brown smokey parts were quite tasty. So far I got away with it. After a search I see some folks cut avocados in half and smoke them in a smoker. The ones I got apparently achieved that naturally.