What you see: Black discoloration on your shrimp. The tails are turning black and amorphous black blobs have formed where the shell segments connect. What
What you see: A strikingly white area just below the potato peel. What it is: A white “knot,” basically a bruise that didn’t turn dark colors, as bruises
What you see: A white spongy texture and holes inside your celery stalks. They may seem hollow. What it is: Broken-down celery tissue. Eat or toss: Eat!
What you see: Your peach’s pit has split open, the area around the pit is bumpy and strange. You might be worried about mold. What it is: The pit split while
What you see: White patches on dates you’ve had for a while What it is: Sugar! Eat or toss: It’s just sugar. The dates will probably be harder and drier than
What you see: A mottled white, maybe gray-ish film just under the mango skin; possibly also darkened areas on the peel. What it is: A scalded mango. Eat or
What you see: White, hole-y stuff in your mango; it might seem like the pit is taking over the rest of the mango. What it is: Starchy mango tissue with air
What you see: A smeary white crust on your aged cheddar. You may be paranoid that it's mold. What it is: Calcium lactate crystals! Eat or toss: Eat! Like the
What you see: White dots in your aged Italian-style or gouda cheeses that are clearly not mold. What it is: Crystals of an amino acid called tyrosine. Eat or
What you see: A light, whitish/grayish/beige-ish powdery coating on chocolate. What it is: “Bloom,” the result of fat or sugar exiting the “chocolate matrix”
What you see: A delicate white fluff in the center of your clementine (or tangerine, or other type of mandarin). What it is: Basically just an airier version of
What you see: Green on the exterior of garlic. What it is: Harmless chlorophyll. Eat or toss: Eat! So, why is it safe to eat garlic that's turning green?