I know what the ideal avocado looks like when I open it - uniform green, and the meat separates from the seed easily. I've also found avos with hardened lumps of meat in them, which I figured were infected with a fungus and threw out. What if it has darkened, but not hardened, streaks in it? Is there any way to tell from the outside? Once I pulled out an avocado with mold on the skin, opened it up and it was perfect.
The air conditioner doesn't work, it's been 30 and above indoors, and I think that makes them ripen too fast.