It’s the brown spots that worry me, the ones that appear on the edge of the avocado after you leave half in the refrigerator. Harmless or no? suggests that browning is a normal result of oxidation, and the avocado is perfectly safe to eat. I’m not talking about overall browning, though. I’m talking about distinct dark spots speckling the flesh. Are they brown or black? I’ve never been very good with colors. When clothes-shopping, I’ll ask my wife what she thinks of the green pants I’m holding. “Those are blue,” she’ll say, and I’ll feel like a typical man, demonstrating learned helplessness.