Quote:
Originally Posted by Boomer
And, now, I have a question for you avocado experts.
How do I choose the perfect avocado?
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Well I am no expert but I have eaten them for 70+ years. The main thing is to avoid those having dark spots on their skin or signs of bruising. Sometimes you can find some ripe. Squeeze them gently. If they give a little, like a ripe peach, they are ready to eat. If they are on the squishy side they are still good for guacamole unless they have gone over. Normally I buy them hard and ripen them as follows.
Avocados do not ripen on the tree; they ripen or “soften” after they have been harvested. To speed up the avocado ripening process we recommend placing unripe avocados in a brown paper bag with an apple or banana for two to three days until they are ripe. We do not recommend any other method of ripening.
Commercially sold avocados are usually Hass avocados.
Hass avocado - Wikipedia
I have an avocado tree in my yard which I bought at a nursery 20 years ago. It produces a lot of avocados but they are rather tasteless (perhaps it is a Fuerte, not a Hass) so I buy mine at a store. lol