Funny, but true. You buy an avocado and it’s either so ripe it’s inedible or not ripe enough. So you patiently wait. For days. Only to discover your avocado is once again too ripe and inedible. Sooo frustrating.
If you’re going to be using an avocado within a day or two, choose one that is greenish-brown in color. Skip the really black ones, unless you plan on mashing it up as guacamole as soon as you get home and even then, you’re taking a chance that you’re avocado is too ripe and useless. With the cost of avocados, you certainly don’t want be tossing any away. Avocados that are too ripe look and taste terrible. They’re way beyond camouflaging or salvaging.
Once you’ve selected an avocado that appears to be the perfect color, press on it gently with your fingers. It should give a little. Not too much. If it feels too soft and mushy on the outside, it’s probably too ripe. Skip it. The flesh inside is most likely turning brown and won’t taste good.
If you don’t plan on using your avocado right away or in a day or two, choose one that is still green. It should ripen at room temperature in about 4 – 5 days. Sometimes sooner, so don’t forget about it. Keep checking and testing its ripeness by pressing on the skin gently. If it’s starting to give and you’re still not ready to use it, you can store it in the fridge for an extra day or two to slow down the ripening process.
Here’s a quick video to explain, plus a tip on how to store an avocado once you’ve cut or mashed it.
Enjoy in Good Health,