How to Pick and Cut a Ripe Avocado

July 29, 2014

Have you been disappointed by your recent avocado purchase? Frustrated because your recent splurge yielded a brown ugly mess inside? If you've answered yes to both of these questions fear no more.  We have a foolproof method that will help you select a perfect avocado every time.

Hass avocados (the most common varietal) ripen after they have been harvested.  This means that most avocados available in the supermarket are not ready to eat.  Signs of ripeness include skin color and softness.

First, look for an avocado that has a deep purple or dark green almost blackish hue to it.  Anything darker usually indicates an overripe avocado so steer clear.  You're also looking for a smooth skin, free of bumps or indentations.  

These outer cues are helpful but ripeness is ultimately determined by pressure.  Place the avocado in the palm of your hand and gently squeeze it.  Be careful not to apply too much pressure with your fingertips as this causes bruising. If the avocado yields to gentle pressure, then it's ready to eat.  If not, allow it to ripen for another 24-48 hours at room temperature.

When it comes to overripe avocados, take a peak under the stem.  If it's brown then you'll want to choose another candidate to take home with you.  If it's green, glorious goodness is awaiting inside.

 

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