Ewww. I'd need two just for me haha. I need at least 5 oz meat. I've seen some that were so small I could bite into them like a tomato. Two might be hard to get enough just for me !!! Although as long as they were just ripe enough and not brown I'd never complainThey are a bit on the small size, probably about half a big one in size.
Mine are around $2 now. Give or take. I should have shut my mouth. They were a lot cheaper. The ones from Peru are cheaper but end up tossing most of them
Mine are at least 5 oz meat so not too bad. They're not organic. Most of my food I'd but they're on the clean 15 list. I just don't eat the shell!!! Or the pit even though it's recently been touted as the healthiest part. ! I do make sure I scrape the dark green part to eat.
The avo's are just about ready as I can push them in a bit, will test one later on today.
Mine are around $2 now. Give or take. I should have shut my mouth. They were a lot cheaper.
I like avocados with the ridged/rough skin. I have found the best here (London) are from Waitrose. They are the Hass variety and from Peru. I usually buy the pack of 4, for £3.80. Two are ripe and ready to eat and two are for ripening at home over the next couple of days.I look for smooth skin.
I have notice different origins make a huge difference. Peru are horrid here. They're either bad or never ripen. I only get the Mexico ones but you might have to search for an origin closer to you. Maybe they pick the Peru too early to get them here without over ripening. Not sure what it is but I won't waste my money on them.
Yup. I have no idea what it's all about. At our Costco they are 6 foot $6 butnif I have to throw half out what's the point? Some places are more around $150-1.75 but further away for me.I think the ones I bought, tried, then threw away were from Peru.
I think the ones I bought, tried, then threw away were from Peru.
mine all have stickers on them with place of origin. A must for me. MX all the way.I think I've had some of those in the past, the ones I had were quite small, and sometimes didn't last too long before they were too soft and had to be thrown away. That, or they just never ripened at all and still had to be chucked out. They come in four-pack and are supposed to be 'ripen at home'. There are 3 supermarkets that I use in my local shopping area, and none of them display country of origin; I've often wondered if that's the norm with loose fruit & veg.
There is supposed to be an avocado shortage due to heavy rain in the avocado growing countries.
There is supposed to be an avocado shortage due to heavy rain in the avocado growing countries.
M
mine all have stickers on them with place of origin. A must for me. MX all the way.
Again, stupid Peruvian avocados. As said they either never ripen or are half mush inside.
Where do your other ones come from? Do you get MX?
My skins are a tad knobby but like you not big bumps. They tend to get more knobs as they ripen.
Another thing is MX are more round to oval and Peruvian tend to be more pear shaped. Smaller pear shaped seeds usually. MX generally have more round seeds of various sizes.
Look at the education we're getting!!!
It would be interesting if you could ask the produce person where they're from. I would hope they'd know!
Knowing the staff at the local Woolies fruit and veggie section, they will reply with "local Queensland produce", that's if they could come up with that answer at short notice.It would be interesting if you could ask the produce person where they're from. I would hope they'd know!
I'll try asking the assistants where they come from, but I don't hold out much luck. I shall probably get an answer something like "They come from the warehouse in Atherstone."
Frozen avocados turn brown right when they are thawed. They would be ok for a smoothie if thrown in frozen.Hi @Kristin251 - could I please ask you a question about avocados? - I know you're a big fan! I was in the supermarket recently, and in the freezer section I found a bag of frozen avocado halves - I've never seen this before; they have had their skins and stones removed, then cut in half, then simply frozen and packaged (presumably while ripe). I didn't know you could freeze avocados, but wondered if you had any thoughts on this? It certainly would be more convenient than skinning and stoning them each time!
Lol. Too bad. But you never know.Knowing the staff at the local Woolies fruit and veggie section, they will reply with "local Queensland produce", that's if they could come up with that answer at short notice.
Must be related to our lot with that answer.
I've found that they can get a slightly oily sheen to their skin, and they definitely feel a little softer. But can't claim in any way to be a real Avocado Aficionado!Silly question from an avocado numpty. How do you know when they are perfectly ripened?
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