[HN Gopher] How to ripen and store avocados
___________________________________________________________________
How to ripen and store avocados
Author : green-eclipse
Score : 157 points
Date : 2023-11-30 17:05 UTC (5 hours ago)
(HTM) web link (www.seriouseats.com)
(TXT) w3m dump (www.seriouseats.com)
| robg wrote:
| Brown paper bag, two not fully ripe bananas with every three
| avocados. Leave for two days.
| robg wrote:
| Serious Eats here suggests staggering:
|
| - Ripe within 2-3 days - with a banana in a brown paper bag
|
| - Ripe within 3-5 days - just avocados in a brown paper bag
|
| - Ripe within a week - open air avocados
| soco wrote:
| Must the paper be brown for some reason? Or why would
| everybody say "BROWN paper bags"? And to the particular
| solution, has it to be paper, not plastic?
| richiebful1 wrote:
| Maybe the paper bag breathes more? I've speed-ripened
| avocados in those plastic produce bags they have in the
| produce section with twist ties and it seems to work okay
| crazygringo wrote:
| It has to be paper to let humidity pass out. Fruit will rot
| if kept in a plastic bag for too long because of the
| humidity build-up.
|
| It doesn't have to be brown, it's just that the classic
| paper bag you buy at the store is always brown. You know,
| the lunch bags for kids (or adults). I've never seen them
| sold to consumers in any other color.
|
| You could reuse a white bleached paper bag that you
| sometimes get with food delivery, but they always seem to
| acquire a grease stain or other liquid along the way... But
| the food delivery bags are often waxed, and that won't let
| humidity pass either.
| mattkrause wrote:
| They mean the bags made of uncoated kraft paper, which lets
| air in very well. "Brown [paper] bag" is essentially the
| name of this type of bag, which is often used for school
| lunches (small bags) or groceries (bigger). Here's an
| example:
|
| https://www.canadiantire.ca/en/pdp/goodtimes-paper-lunch-
| bag...
|
| They come in other colors--we had bleached white ones when
| I was a kid--and those would be fine too. However, it risks
| confusion with other paper bags, like the ones used in
| bakeries. These often have some kind of liner
| (polyethylene, plastic, foil) or wax coating that would
| impede airflow.
|
| The department store paper bags, even if they are pure
| paper and colored brown, are often multiple layers that
| would block airflow too.
| dekhn wrote:
| Just oxygen-permeable. I also keep my cheese in an air-
| permeable bag in the fridge - if there's no bag, it dries
| too fast, if the bag is not air-permable the cheese gets
| sweaty and gross.
| apercu wrote:
| This is probably sacrilege but after 40 years of being annoyed
| with avocado ripeness I just routinely buy them and keep them in
| the fridge. They don't go off and keep for weeks.
| civilitty wrote:
| My trick is to eat them so frequently (1-3 a day) that I'm
| always rotating avocados between the store, kitchen counter,
| and the fridge.
| lotsofpulp wrote:
| Same, my family probably goes through 10 to 15 avocados per
| week, so we buy them every few days at Costco to have a
| rotating stock. They take about 5 days to ripen, and then
| once it feels a little soft, we put it in the fridge, and
| then they last for a while in the fridge (at least a week).
|
| The one rule at Costco, however, is to not buy avocados from
| Peru. For whatever reason, the loss ratio is way too high for
| those specifically.
| rootusrootus wrote:
| That's impressive. I thought I was a maniac when I was eating
| one large avocado every day.
| crazygringo wrote:
| Trying to _change_ the rate at which avocados ripen is way beyond
| anything I would ever worry about. Because I can 't even _tell_
| when they 're ripe! The article is spot-on when it says (emphasis
| mine):
|
| > "The window of time in which they are absolutely perfect--soft
| and tender with no brown spots or streaks-- _is notoriously
| short_. "
|
| But then it claims:
|
| > "...gauge ripeness by touch: Using your fingers, very gently
| press on the avocado near the stem end (that's where the avocado
| was once attached to the tree). You want to feel a slight
| tenderness and give. If the avocado is very firm, it's not ready;
| if it feels soft and mushy, it's gone too far."
|
| I have gotten this wrong _so many times_ that it seems like
| useless advice. The skin of the avocado is so stiff and wrinkly
| by the stem end, _you simply cannot tell_. By the time you apply
| enough force to feel _through_ the skin, you 're going to explode
| the avocado.
|
| But if you try pressing against the side, where you can
| _sometimes_ feel the level of hardness /softness more accurately
| (if it is a particularly thin-skinned one), _you bruise it_.
|
| I'm an expert in the kitchen at basically everything else, but
| trying to figure out if an avocado is ripe or not just absolutely
| defeats me. I've routinely cut into an avocado I thought was
| underripe, only to discover it's so _over_ -ripe it's inedible,
| because the skin _all over_ is so darn tough that the whole thing
| simply felt rock-hard all over. It 's like fossilized reptile
| skin.
|
| How does anyone do it? I'm talking about regular Hass avocados
| bought in the northeast US shipped from Mexico.
|
| At the end of the day, I just buy a few, wait 3 days, cut into
| one, and if it's ripe I try to eat the rest quickly. If not, I
| throw it out, wait another couple days, and repeat. Ugh.
| civilitty wrote:
| You must be consistently getting the world's worst avocados -
| do you always buy them from the same store? Though it might
| just be a variety designed for distant shipping that sucks in
| general.
|
| None of what you described sounds accurate to me but I'm
| spoiled in the Southwest. Ripe avocados are definitely soft and
| when I find the rare one that isn't, it's usually a bad avocado
| altogether (most of the flesh is very tough despite being
| overripe).
| crazygringo wrote:
| The avocados I buy look like this:
|
| https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Av.
| ..
|
| See how the outside is super bumpy, and there's a _thick
| rigid brown layer_ before you get to the green flesh? Rock-
| hard skin even if the flesh is soft. A serrated knife helps
| to cut through it without smushing the flesh.
|
| While I see other photos that look like this:
|
| https://daily.jstor.org/wp-
| content/uploads/2017/05/avocado_1...
|
| Where the skin is visibly _much_ thinner and smoother and
| there 's no brown layer, and I can only imagine _that 's_ the
| type of avocado where people can judge its ripeness. But
| those don't seem to be available in NYC at my local store or
| Whole Foods or anywhere...
| rashkov wrote:
| There's an avocado delivery service in NYC that claims to
| deliver perfect avocados every time. There's some good
| press coverage around it: https://davocadoguy.net/
| squidsoup wrote:
| I use a similar service in New Zealand, and no longer
| have avocados ruined by overzealous squeezers in the
| supermarket.
|
| I don't know who these people are, but they exist!
|
| https://www.youtube.com/watch?v=38m-wnbHPLA
| civilitty wrote:
| _> Where the skin is visibly much thinner and smoother and
| there 's no brown layer, and I can only imagine that's the
| type of avocado where people can judge its ripeness. But
| those don't seem to be available in NYC at my local store
| or Whole Foods or anywhere..._
|
| I get both of those here in SoCal, or at least a varieties
| that look similar to those photos - the bumpier variety is
| noticeable when I come across it (it's definitely tougher).
| I never paid attention to the thickness of the skin or kept
| track of how quality correlates to the bumpiness, though.
| I'll keep an eye out from now on.
|
| I wonder if there's a single vendor/broker supplying the
| stores in your area. Have you tried buying them from
| outside the boroughs?
| kjkjadksj wrote:
| If its still hard there set it on the counter a day or two
| and check again. The test works for me with these sorts of
| avocados so I'm thinking user error.
| crazygringo wrote:
| Right but what I'm saying is it's _always_ hard. Because
| the skin is so thick and hard there 's literally no way
| to tell what the flesh is like underneath.
|
| Except sometimes it's a little thinner/softer that you
| can actually press the outside, but you still have to use
| so much pressure it bruises the avocado. There's zero way
| of "gently" checking.
|
| I've opened avocados that are still rock-hard on the
| outside, after waiting a full week, only to discover
| they're overripe and brown/gray on the inside.
|
| And I have no problem with _any other fruit or
| vegetable_. Just avocados because of their crazy thick
| /hard rind where I live.
|
| I just don't see how it can be "user error". My only
| suspicion is it's a different subvariety or grown for
| extra-thick skin for longer-distance transport or
| something.
| dekhn wrote:
| you, sir, have a broken avocado
| fiddlerwoaroof wrote:
| I've successfully judged the ripeness of those avocados by
| squeezing all my life
| locallost wrote:
| Not really sure why it's giving you so much grief. I gently
| press on the bottom larger side and if I feel it's soft and not
| hard or bouncy it's good. I press on the larger sider because
| in my experience it takes longer to ripen.
| dekhn wrote:
| I press against the side and it mushes in slightly. this tells
| you the avocado is ripe or past ripe. When you cut it open,
| then if it's already browning, it's gone past ripe.
|
| I agree it's a bit difficult but I used to make a few pounds of
| guacamole a day and it always worked great.
| bowmessage wrote:
| > if it's ripe I try to eat the rest quickly
|
| If it's ripe, put the rest in the fridge, and you'll have a
| week or two to eat them at your leisure.
| ars wrote:
| Squeeze the side of the avocado, and if it gives _AT ALL_ it 's
| ready to eat.
|
| If it's soft it's way way overripened. Take a piece of
| cardboard between you fingers and squeeze - that's the firmness
| level that indicates the avocado is ready. Actually even _more_
| firm than the cardboard and the avocado is still ready.
|
| > where you can sometimes feel the level of hardness/softness
| more accurately (if it is a particularly thin-skinned one), you
| bruise it
|
| You are squeezing way too hard.
| leobg wrote:
| You know that Hass is German for "hate"?
|
| I always find it funny that I didn't bother to change the name
| here.
| JonChesterfield wrote:
| There's a stem of sorts at one end. Prod at it from the side -
| if it falls off easily, it's ripe or too far gone. If it stays
| attached, not ripe yet.
|
| More usefully, you can buy pre-mashed avocado in the same style
| as pre-made guacamole. If the use case involves (or could be
| made to involve) mashed avocado this option has a serious shelf
| life (presumably it's irradiated or similar) and lives in the
| fridge until use time.
| hobofan wrote:
| If you want to go for a over-the-top techy solution you could
| do non-destructive testing with a near-infrared handheld
| spectrometer. It's a pretty neat technique that can determine
| ripeness of a lot of fruits (and properties of other materials)
| if that can be detected via abundance of certain molecules.
|
| It looks though that Consumer Physics stopped selling their
| SCiO device that was ~$250 to consumers, and I don't know if
| there is any equivalent current alternative.
| OrvalWintermute wrote:
| This is missing the other avocado trick:
|
| You can put citrus in tight proximity to a cut avocado, or guac,
| or avocado mash to halt oxidation better than oil. It won't
| really impact avocado but it will effect guac/mash - it will make
| your guac mushy and overly acid/citrusy, but it is possible to
| adjust for it, under-adding citrus to your batch when first
| making it, by reducing the liquid content added to your guac, and
| straining with a fine mesh strainer it to purge the extra citrus
| juice.
|
| It is also possible to replace the citrus with vinegar if you
| prefer using vinegar for your guac instead of lime juice.
| richiebful1 wrote:
| By tight proximity, do you mean take a lemon slice and put it
| on the cut side of the avocado?
| OrvalWintermute wrote:
| I put a layer of citrus juice on top of a cut avocado, then
| cover it. It is also possible to do it with solid slices of a
| citrus too.
|
| It works best with narrow lidded jars where you make a batch
| of guac, put inside a narrow lid container, top with citrus
| juice.
| 11235813213455 wrote:
| Many avocados in stores (at least the lowest price) have almost
| no taste, not worth it
| voxl wrote:
| To me avocado's are the tuna of fruits, a pinch of salt goes a
| long way
| init2null wrote:
| Since avocado is practically vegetable butter, it's more of a
| flavor complement than a flavor itself.
| b2w wrote:
| I learned from a chef a while back to apply a thin layer of lemon
| juice to the smooth face of the avocado to prevent it from
| browning quickly.
|
| I can usually pick a good hass based off skin tone and feel from
| the palm of hand if the skin is just beginning to pull away from
| the face when most ripe.
|
| I tend to store it in the fridge to prolong its ripened state.
|
| They are a daily use in my household for adding calories while
| more closely preserving the Keto ratio.
| denton-scratch wrote:
| I use lemon juice. It works, inasmuch as anything works.
|
| I mainly use avocados to make guacamole, and my recipe includes
| lemon juice. If there's half an avocado left over, I splash
| lemon juice on, then wrap it in plastic film and refrigerate
| it.
| jechamt wrote:
| This is what I was looking for, in the article as well as
| comments. Lemon juice has also worked for me, especially in
| combination with the sealed plastic wrap, but I was not
| scientific about it and was hoping for some mention of testing
| this in the article!
| koolba wrote:
| > As for mashed avocado like guacamole, we think the best
| solution, aside from preparing it right before serving, is to
| press a double layer of plastic wrap directly against the surface
| of the avocado mixture.
|
| Why a double layer? Does oxygen penetrate the single layer?
| shepherdjerred wrote:
| Plastic wrap is oxygen-permeable, so that might be why.
| locallost wrote:
| Apples are another possible source of ethylene.
| bambax wrote:
| All true, although the article contains no revelations.
|
| But one important point that is somehow overlooked is that for
| taste, brown spot don't matter, at all.
|
| Depending on your guests, the preparation you're making, and your
| love of perfection, brown spots can maybe alter the looks of your
| dish. But they taste the same.
|
| It would be a great error to prefer an unripe avocado over an
| over-ripe one for aesthetic reasons only. Unripe avocados are
| inedible. Over-ripe ones (within reason) taste perfect.
| wizofaus wrote:
| Definitely not my experience - the flavour definitely
| deteriorates too, often becoming quite bitter.
| hollerith wrote:
| Because the ripe ones are very moldy, I only ever eat very green
| avocadoes, and the way I "eat" them is to pay some company to
| extract the oil from them and sell me the oil.
| ska wrote:
| >Because the ripe ones are very moldy
|
| You are definitely doing something wrong if there is mold.
| hollerith wrote:
| No, I'm not. the black veins are mold. Some edibly-soft
| avocadoes have much less black veins and black spots than
| others, but they all have some. Also by the time mold is
| visible, it is basically everywhere in the avocado.
|
| But 5 out of 6 people can detoxify mold toxins, and those
| people can probably eat avocadoes without long-term problems.
| ska wrote:
| Approximately none of that is correct. Ripe avocado's
| typically don't have _any_ darks spots or "veins". Ones
| that are overripe or poorly stored can, but even then it's
| typically not mold, it oxidization. The "veins" are part of
| the structure, and thicker/woodier with late season, but
| not usually colored at all.
|
| There _is_ a fungal (again, not mold) infection that can
| happen from the stem end down, but that 's rare and also
| not a harmful fungus for humans.
|
| If there is actual mold on your avocado, you are storing
| them incorrectly or something.
| nemo44x wrote:
| Some higher end refrigerators have various fans/vents/filters to
| remove ethylene quickly so as to dramatically slow down the decay
| of fruits and vegetables. In addition they'll have separate
| compressors/motors for the fridge and freezer ti keep different
| humidity levels.
|
| My Sub-Zero made this claim and I was astonished how well it
| delivers on it. They also give you a guide on which
| fruits/vegetables to store together.
| poulsbohemian wrote:
| Possible hack: when I was last shopping for refrigerators, I
| couldn't help but notice that Bosch's magic food saver
| technology appears to be a replaceable plastic ethylene filter
| that can be purchased from their website or other major
| retailers. Have been meaning to buy a couple and stick in my
| much-cheaper-than-a-Bosch refrigerator...
| andrewla wrote:
| I was really hoping that this would be a more detailed breakdown
| of the different methods, like the egg article [1]. This just
| presented conclusions rather than trying a bunch of avocados and
| evaluating (objectively or subjectively) their state of ripeness
| based on the environment.
|
| [1] https://www.seriouseats.com/the-secrets-to-peeling-hard-
| boil...
| niemandhier wrote:
| Here is the trick that changed my ability to store ripe Avis:
|
| Put them into a container and submerge them under water. Than
| store the container at below 7 degree centigrade. That seems to
| stop the ripening process.
|
| It does not work without water. Vacuum sealing also does not
| work.
| edmundsauto wrote:
| You freeze them? How do you then slice them to eat?
| eric-hu wrote:
| They shouldn't be frozen if stored below 7C and above 0.
| schrodinger wrote:
| Easy to misread as 7 deg below zero
| ska wrote:
| C not F.
|
| Fridge temperature is typically 3-5.
| kruuuder wrote:
| Good to know. Now, could someone please write up a similar guide
| for mangoes? Too many are hard when I buy them, and they start
| getting mushy after a week, eventually rotting. However, at no
| point do they become truly ripe and sweet.
| bluGill wrote:
| Go to India in mango season. (or I assume other areas where
| Mangos grow). They export the garbage locals won't eat.
| JamesSwift wrote:
| Theres a tiny limit on the amount of off-the-tree ripening that
| will occur, and they are really difficult to "read" on the tree
| to know when they are ripe. Each variety is different. The key
| for good mango is to let them go further than you would think
| on the tree and hopefully the birds dont beat you to them.
|
| Source: moved into a house with several mango trees and am now
| pretty good at harvesting.
| hamerld wrote:
| I'm surprised they didn't mention storing the avocado with a
| piece of onion. I just stored one for almost a week with no
| visible browning thanks to the onion. Just store the 2 cut pieces
| in a container and store in the fridge.
| azinman2 wrote:
| I also find it worthwhile to always store with the seed, even
| in guac
| grecy wrote:
| While driving around Africa I was always buying avos from the
| side of the road and working on a system to always have one or
| two ripe.
|
| To make them ripen as fast as possible - stick them in a plastic
| bag and put it in the full sun. You want them to sweat. They'll
| ripen in a single day if you get enough sun on them.
|
| To slow them down, throw them in the fridge.
| mhb wrote:
| As it's Serious Eats, I'm disappointed that they didn't test
| things like submerging the cut or mashed avocado in CO2 (e.g.,
| from SodaStream, etc.) or nitrogen.
| rootusrootus wrote:
| Or even simple things like storing cut avocado in a container
| with slice of onion.
| amelius wrote:
| Why can't supermarkets do this, so you'll always have ripe
| avocados?
| jpeterson wrote:
| You don't always want to use them right away.
| enobrev wrote:
| I wish my local market had two piles - ripe and unripe. That
| way I'd have one ready for use immediately and can ripen the
| others as needed.
| Hikikomori wrote:
| Sorta have that here. They package 3 ripe ones, slightly
| more expensive.
| amelius wrote:
| Yeah, I like avocados too, but they're not environmentally
| friendly.
|
| https://www.veganfoodandliving.com/features/is-our-avocado-o...
| sva_ wrote:
| Look up water use of chocolate if you want to make yourself
| sad.
| wizofaus wrote:
| Commercial avocado dips seem to avoid turning brown - admittedly
| they're usually pretty tasteless but I'd be curious what stops
| the discoloration.
| hulitu wrote:
| Maybe like for other fruits ? They take them still green.
| poulsbohemian wrote:
| Check the ingredients... a lot of them are heavily adulterated.
| Not to say they aren't tasty, but they aren't even necessarily
| "avocado".
| dekhn wrote:
| I'm sure they have a step where they add an oxidation
| prevention molecule- I bet there's some ligand that binds to
| the oxidation enzyme in avocados. Or maybe high pressure?
| https://www.hiperbaric.com/en/the-impact-of-hpp-technology-i...
| sva_ wrote:
| And almost all of them are too sour (imo), probably from the
| antioxidant.
| RussianCow wrote:
| If you've already mashed the avocado, you can keep it from
| browning by adding a little bit of ascorbic acid (vitamin C).
| Here[0] is a series of tests someone else did to prove that this
| works. I've personally had guacamole last several days in the
| fridge with no noticeable browning, but then again, guacamole
| doesn't last long in my house once it's been made. :)
|
| [0]: https://cooking.stackexchange.com/a/53406
| stronglikedan wrote:
| I do the opposite. I buy a bag of green ones, and put them in the
| fridge. They stay green for a while in there but do start to
| slowly ripen. Before I put them in the fridge on day 0, I put one
| on the counter, and one in a brown bag. The brown bag is for day
| 2, the one on the counter is for day 3 (there is no day 1 after
| day 0, at first). On day 2, when I take the ripe one out of the
| bag, I take another out of the fridge and put it on the counter
| for day 4, and continue this process. When I take the last one
| out of the fridge, I have another bag ready to go in. With the
| right timing, this provides a perfectly ripe avocado per day.
|
| And for storing a cut avocado, the press & seal plastic wrap
| works wonders. The trick is to not let air touch the exposed bit.
| If it does, then just slicing a thin slice off the top exposes
| the green part again. (This also works for frozen loaves of bread
| that have been cut - just a thin slice off the end gets rid of
| the bit that was destroyed by ice.)
|
| My memoirs will include all my food storage tips for the
| perpetually single.
| bane wrote:
| Factorio-like diagrams of the ripening process would be great
| to put in your book and likely resonate well with your
| readership.
| jl6 wrote:
| Well, avocados _are_ good if you need more iron.
| 6th wrote:
| The avocados must grow!
| atoav wrote:
| And if you wanna drain a lot of water with what you are
| eating. A single avocado needs 70 liters to grow, a
| magnitude more than a tomato.
|
| Depending on where that farming is being done that might
| already be an issue.
| Terr_ wrote:
| > My memoirs will include all my food storage tips for the
| perpetually single.
|
| Why wait? Become a famous author _now_. :P
| granshaw wrote:
| Which might also help with the perpetually single part
| heleninboodler wrote:
| And risk rendering all these single-person food storage
| techniques useless?!
| zikduruqe wrote:
| > And for storing a cut avocado
|
| I just put a thin layer of olive oil on a plate, then put it
| cut side down on the plate.
| kuchenbecker wrote:
| Or lime juice
| 4death4 wrote:
| I find storing the avocados in the fridge causes them to brown
| without really ripening. I usually buy a bag of 5 and try to
| eat them over a 3 or 4 day period starting when the first one
| ripens. Fresh Direct also sells packs of 2 ripe avocados. So
| you can buy 2 ripe avocados and a bag of hard avocados, eat the
| ripe ones, and then the hard ones should be ripe enough to eat.
| kenhwang wrote:
| My avocado tree usually drops a dozen or two avocados a week
| for most of the year, so I've had a lot of time and examples
| to experiment on for storage.
|
| Once they're off the tree, ripen at room temperature for
| about a week. Then transfer into the fridge in an airtight
| container, they usually last in the fridge for another 2
| weeks.
|
| Doing fridge first means they never ripen and just dry out
| before softening.
| 1letterunixname wrote:
| Grow your own from the pits. It will take a long time and some
| maintenance, but it's possible.
|
| https://www.youtube.com/results?search_query=grow+your+own+a...
| poseva wrote:
| Avocado does not grow "true-to-seed". It will not work.
| sva_ wrote:
| You mean because they're cloned from cuttings rather than
| grown from seeds? Like apples?
| sokoloff wrote:
| I've had good outcomes in determining whether an avocado was
| under-ripe by _gently_ picking at the little nub where the fruit
| attached to the stem. That is more firmly attached when the fruit
| is under-ripe and as soon as it easily removes when picked at, I
| find the avocado is usually near perfect.
| Gys wrote:
| > What about leftover avocado? Any way to keep it from browning?
| Oxygen is the enemy of avocados--it's what causes them to turn
| that unsightly brown.
|
| I am very surprised this article nor the comments mention what my
| wife does: keep the pit inside the mashed avocado. It will stay
| green much longer!
|
| No idea where she learned this but it works. We always joke to
| friends this tricks the avocado into thinking it is still
| complete.
| unstatusthequo wrote:
| 100% this. Keeping the pit in guacamole is the trick. I am
| happy you commented. I was about to do the same when I realized
| the article missed this!
| rootusrootus wrote:
| I've never had much luck with the pit keeping it from browning.
| Onion, on the other hand, is practically magic.
| pvaldes wrote:
| Avocados are like oranges. The better way to store them is
| hanging from the tree.
| JamesSwift wrote:
| Avocados are uncommon in that they _wont_ ripen on the tree.
| They must finish off the tree. Super convenient that you dont
| have to deal with them all at once, but inconvenient that you
| cant just decide to make guacamole and go pick some.
| gweinberg wrote:
| The avocados we eat are all clones, right? The reason I ask is,
| it seems to me that avocado sellers ought to be prominently
| displaying the variety, but in my experience they don't.
| Meatpropeller wrote:
| The avocados in stores are all Hass variety or almost identical
| variants (Lamb Hass). These replaced Fuerte variety avocados
| decades ago as they shipped better, gave more consistent
| yields, and the darkening skin gave consumers an additional
| clue to ripeness.
|
| If you are interested in trying different varieties, there are
| many if you live in a growing region and have access to
| farmer's markets. In the US: California, Hawaii, Florida.
| c_o_n_v_e_x wrote:
| Depends on where you are in the world. In SE Asia, we get some
| wacky varieties that greatly vary in size, shape, and flavor. I
| bought a few at a local market in Indonesia that were border-
| line zucchini like in shape and had a very watery flavor.
| hardwaregeek wrote:
| This is an extremely niche solution, but when I need a bunch of
| perfectly ripe avocados, I order them from the Avocado Guy[1].
| It's not _that_ much more expensive than a grocery store
| (especially considering the avocados are usually on the large
| side), and they come perfectly ripe each time.
|
| [1]: https://davocadoguy.net
| sonicanatidae wrote:
| Avocados are perfectly ripe for about 247 zeptoseconds. After
| that, they are a black spotted mess.
|
| To those that eat them, I wish you luck!
| mytailorisrich wrote:
| Counter point: I am from Europe. Local meat is better for the
| environment than avocados.
| beebeepka wrote:
| Also Europe. Stopped eating meat long time ago. I also don't
| drive. Can I have an avocado and some fancy nuts, please? Do
| you really want to compare footprints?
| cmurf wrote:
| Avocado molesters tend to stay away from the bright green ones.
| At least they aren't completely dense. Buy these, fridge all but
| one, and then stagger removal to room temp each day to
| (eventually) have a perfectly ripe avocado each day rather than a
| pile of them all at once. Costco bagged avocados have less of a
| problem with molesters than the grocery store.
|
| 3-4 days from bright green will yield a perfectly rip avocado -
| although on occasion I've had them take 5 days.
|
| The rotten soft spots are from the finger and thumb squeeze given
| by avocado molesters. And then they will tell you "well how else
| do you know if they're ripe?" well fuck off, you're ruining
| perfectly good fruit with your goddamn squeezing and impatience!
| What did the avocado do to you??
|
| Impatient people deserve packaged guac. Stay away from the
| avocados!
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