C H O O S I N G T H E P E R F E C T A V O C A D O
Trust me, I've had my fair share of opening rotten / bruised avocados. The worst was opening 4 avos in a roll, and NONE OF THEM were usable. Here are some tips on how to get it right, every time. Click here in case you've missed Part I, the good will of avos, and how they won't just make you fat.
1. S T E M S O N
You want to choose an avocado with the little stem remaining intact. Without the stem, air reacts with the avocado, potentially causing premature oxidation and browning. It can also lead to rotting without ripening. We don't want that.
2. D O N ' T S Q U E E Z E !
You’ve been there. Slicing an avo open to find it that it’s all black and bruised. Yup, It’s usually because someone else has squeezed it to test its ripeness. Don’t be that guy. Repeat after me, "NEVER EVER SQUEEZE AN AVOCADO".
"How do I know if the avocado is ripe then?!"
3. G E N T L Y P R E S S T H E T O P
Try gently pressing the neck of the avocado. If the avocado gives to your firm yet gentle pressure, it is ripe & ready to eat! An unripe avo feels hard, whereas an overripe one feels mushy. Show some love and handle these babies with care!
4. C O L O R
We usually feel the avocado because It's difficult to judge whether an avo is ripe purely from its color. For example, the color of a ripe Hass avo (the most popular kind) can range from dark green to a near black tone (similar to that of an eggplant). Over ripe avos usually have dark sunken spots, avoid those.
5. F L E S H U N D E R S T E M
There has been a trick circulating the internet that you can also figure out if an avocado is ripe by the color of the flesh after removing the stem. Green indicates a ripe one, brown means it’s over-ripe. I wouldn't do this until the avo is ready to eat, as explained above.
Hope this guide has helped! May all your avocados be perfectly ripe & unbruised. Stay tuned for PART III & IV, exploring ways to store, prep & enjoy the fruit. Enjoy the rest of your week!