How can you pick the best avocado without cutting it open?!
How can you pick the best avocado without cutting it open?
Answers: Depends on when you want to eat it. If you want to eat it in a few days get it green and fairly hard. If you want it for tonight grab the squishy black ones. Don't get it really squishy but semi. Also some stores order in "ripe" avocados so you can look for the avocados with the ripe sticker (don't always just trust it is ripe though). Also if you have already got a non ripe avocado and you really need to ripen it quick for a party or what not, put it in a brown paper bag with a banana. The gases that bananas and avocados naturally release as they ripen will speed up the ripening process considerably. Hope this helps. Source(s):
I worked as a produce manager at a grocery store. It should be a little soft but not mushy Dark in color and soft. That is a good avocado. Its not all smashed up and brown! Evenly firm yet you can feel it's soft inside when you press it, tight skin, and good color. u can tell by its firmness if its mushy then its not a god avocado if its firm then its a good avocado DEPENDSON WHEN U WANNA EAT IT
MAKE SURE ITS NOT TOO MUSHY U WANT IT A LIL GRENER LOOKING IF U WANT IT FOR A FEW DAYS LATER IF NOT U WANNA MAKE SURE ITS BLACK AND IT LOOKS A LIL GLOSSY AND AGAIN NOT TOO MUSHY
I HOPE THAT HELPS IF NOT SORRY=0 When you buy an avocado buy the one that is very firm. Do not put it in the fridge. Leave it on the counter for a day or 2 until it is a touch soft. Then it is ripe and ready to use. The best way to pick a perfectly ripened avocado is to squeeze it ever so slightly. If it has just a little give - it's ready. If it squishes in easily it's over ripe. Dense and hard like a cantaloupe... it needs to rest a day or two.
And the produce guy will usually help you out at any chain grocery store.
You probably know what to do to get the pit out but here's a hint in case. Cut long ways in half. Take the same knife and hit the fattest part into the pit so that it wedges in slightly. Turn the knife handle and lift up - the pit should come with it. It depends on what you want to use the avocado for, for eating you might want it to be soft but firm so choose a hass avaocado to be green/ brown in colour. But if you want to mash it up you would be best to use it when it is brown all over.
I have given a website for an Australian avocado website that you might like to check out. The darker in color the better. And if you're making guacamole (or anything to do with avacadoes as far as I know) the avacado should be pretty mushy, because that means it's ripe. see how squishy it is