fruits and flowers. When foods containing Anthocyanin are combined with a substance that is too alkaline, the color will change from red to purple and begin to fade. Adding an acid will prevent this and will even reverse the effect after it has occurred, changing the purple color back to red.
fruit with a loose peel . Avocado Reed retains a firm texture even when ripe and is therefore ideal for salads, but not a good choice for mashing into dips or Guacamole. The Reed Avocado has slightly rough, medium-thick skin that is dark green with green flecks on it. It peels easily. The flesh is yellow. The stone inside is large. The fruit is large and almost oval. It is a Guatemalan type avocado. Slightly nutty flavour. The flesh is resistant to browning when cut open. Stores well on the tree. Grown in Israel, California (on a minor scale), and New Zealand.