Good Avocados

[solchile76]

I love avocados, but I keep buying bad ones (which is an expensive mistake). Is there any way to tell the difference between good and bad ones? Thanks. Toya

[mindelicious]

Bright Green is unripe--you can buy these and leave them out for a couple days (depending on the room temp & light 3-5 days) or put them in a paper bag with a ripe banana and they will be done faster.

Dull Greenish-purplish areas- will be ready in about a day, use within two days

All purplish--ripe--use with in a day.

So if you are having a problem I suggest getting the Bright green ones and watch and wait so you can see how they develop and how they look through the process of ripening. And maybe buy some that are turning purplish to use sooner.

[sport]

I go by the feel. giving but not soft. I buy at all stages because the only thing worse than wanting one and not having any is wanting one and having lots but they are not ready.

[hotgugon]

i agree w/ sport...if u can't choose one pick both :p

[tracyinfo]

All good advice! You want a soft one, but not too soft, for a perfect avocado. Ask the produce specialist at the store if you need help.

Blessings.

[RawTruth]

And ... remember, ripe colors are different depending on the type of avocado. For instance, a Fuerte never gets purple, but Haas do. Asking the produce manager is a great suggestion. Or, if you buy at a farmer's market, the grower will be thrilled to answer your questions.

[Lady Green Jeans]

Great question since Avo's are a favorite. The best in my book are the fuertes which are in season in So Cal now. Richest buttery flavor. The skin does not change a dark color like my second fav, Haas (really the only avo that the skin does change color to indicate ripeness) so you need to judge by feel. When the neck area gives to slight pressure, the avo is ready. If you wait till it changes color--may as well throw it away cause it is rancid. Haas does change color, but the same test to the neck will usually reinforce the perfect ripeness. My third choice would be reed or bacon--about even. Same softness check with these. If you need avos to ripen faster--put them in a paper bag for a day or more to speed the process. To slow the process, refrigerate. Take out a few days prior to needing. They will still slowly ripen in the fridge (my experience) so I don't buy too much of an overabundance, but I could live on good avo's--really.

[exurb]

I have learned to only buy them unripe, and ripen them at home. That way you get a perfect avocado every time. If you buy one that has ripened en route, or in the store, they often have flaws, brown areas, bruises, etc.

I usually buy two at the store, just leave one to ripen naturally, then "speed ripen" the other in a bag with an apple, then I have avocados at two stages to get me through a more extended period of time.

Avocadoes are picked unripe anyway, so you're not losing anything to buy an unripe one and ripen it at home. Because they're harder when unripe, that way you get a perfect one.

[solchile76]

I have learned to only buy them unripe, and ripen them at home.
This sounds like a good idea. Thanks everyone. Toya

[Punky]

I have learned to only buy them unripe, and ripen them at home. That way you get a perfect avocado every time. If you buy one that has ripened en route, or in the store, they often have flaws, brown areas, bruises, etc.

I usually buy two at the store, just leave one to ripen naturally, then "speed ripen" the other in a bag with an apple, then I have avocados at two stages to get me through a more extended period of time.

Avocadoes are picked unripe anyway, so you're not losing anything to buy an unripe one and ripen it at home. Because they're harder when unripe, that way you get a perfect one.


I do this too for the most part, and find them better quality this way...
not as many bruises or brown spots in them.