Here are some Summerhill Secrets on choosing the right Avocado since we know it’s often the talk of the produce aisle.
If you’re not a seasoned buyer, it can seem a bit daunting. How firm is too firm? How green do you need it if you want it to last a few days?
Basically, if the avocado yields to firm gentle pressure you know it’s ripe and ready-to-eat NOW.
A lot of people think it’s all about the colour, but ripe, ready to eat avocados may be darkest green or black. So, you need to assess the colour and feel. The firmness should be slightly soft but NOT too “mushy” to the touch. And, keep in mind that this applies to people looking for avocados to eat that day. You don’t want to choose a softened, ripe fruit if you plan to keep it for a day or a few.
So what happens if you want to buy enough avocados for the week? Are those pre-selected bags a good idea? We recommend selecting your own when you can. That way, you can choose the fruits in different ripening stages. You’ll want one with rock hard green skin that will take a while to ripen. Then you want a few in between the ripened soft firmness and that rock hard version. That way, they will each ripen on different days.
1. Avoid anything too mushy (its over ripe)
2. Hardened, firm, green skin will take a few days to soften up
3. Don’t only go by colour; you need to test the firmness of the fruit too