I'm generally an avocado purist, so I throw out any brown spots, but I notice that many restaurants serve avocado even with the brown stuff...
When is an avocado considered bad, and when should the chef be notified that there's something wrong?
Stack Exchange network consists of 181 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.Visit Stack Exchange
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.Sign up to join this community
If it's fully green or even yellow the chances are it's still rock hard.
Personally a little brown on an avocado is a sign of ripeness,
I'd regard an avocado that's gone black as completely past it.