Pureeing or thoroughly mashing the fruit will typically break down the fibers to the point that they are difficult to distinguish. Guacamole, smoothies, creamy salad dressing, and mashed avocado for toast are examples of acceptable uses.
Based on my personal experiences, once the avocado is pureed or mashed, the texture issue virtually disappears.
A stringy avocado is usually the result of the natural fibrous tissues of the avocado becoming more noticeable due to environmental stressors or harvest timing. Variation in the type of avocado or level of ripeness can also play a role. While the texture may not be as creamy as desired, the fruit itself is usually safe to eat. I have determined that these fibers are a natural aspect of how avocados are developed. If the texture is not ideal, using the avocado in a recipe that requires blending or mashing is a simple method to still utilize the fruit.
