My mum asked me to try avocado when I was young. I thought it was revolting at the time. But in my late 20’s I thought I’d give it another shot, and I freakin loved it! And I’ve been eating them ever since.
I’ve had avocado in my sandwhiches every day for the last 4 years.
During the off season they can cost $3.50 each so that tells you how much I can’t do without them.
So I’ve chosen and eaten about 600 avocados in the last 4 years so I know a thing or two about choosing them.
The secret to picking a perfectly ripe avocado:
Ripen it yourself at home on the kitchen bench.
It is the only way.
Sorry, you can’t just grab one from the supermarket or fruit and vege shop. If you do you’ll probably only be able to use half of it because it will be covered in bruises.
So avocados aren’t an impulse purchase. You have to plan ahead.
So buy them when they are bright green. This ensures that no-one has come along and squeezed it!
From that stage they can take 3 to 5 days to ripen.
3 Tests to tell you if your avocado is perfectly ripe and ready-to-eat
- What colour is the avocado?
- When the green skin darkens to black, you are almost ready
- Just a hint of green skin remaining means just one more day on the kitchen bench is required
- How easy is it to remove the tiny remaining stalk (left over from the avocado vine) with your thumb?
- Very gently, try to remove it by rocking it back and forth with your thumb
- If it is difficult to remove, wait another day
- If it is easy to remove, it’s another indication of perfect ripeness
- How firm is the avocado?
- Hold it gently in your hand, and squeeze gently. GENTLY DAMN YOU! Don’t bruise it!
- If it is very firm, wait another day
- If it gives a little, it is ready
Ok, if your avocado passes those 3 tests, you are ready to cut it open and take a look.
Hopefully, the flesh is bright green, smells fresh, doesn’t have stringy bits, and is free from “avocado tumors”, and the stone removes easily.
Here’s a short video to explain a bit more: