What's the typical brix of a typical store-bought avocado? I mean the percentage of sugars, acids and such (I think it refers to all dissolved solids, but sugar gets the most attention). I can find the sugar content, but brix includes acids, minerals, and such, too. Does anyone have a refractometer and an avocado handy?
My hypothesis is that avocados have a very low brix. I'm not sure that they'd be easy to get juice out of, rather than an oily substance, though! I think juice is required to test the brix.