Avocados

I have the best luck with avocados from Mexico and for some reason certain stores have better ones than others. I always buy the whole ones. It should have just a little 'give' when you push on it. It should not be soft. I generally buy a bunch of hard ones and ripen at home. I stagger them as they ripen so I always have at least three ripe all the time. As they ripen put them in the fridge to stop ripening. If you have some left over put some waxed paper or paper towel where the pit was so its air tight and press down lightly on a plate. This will stop it from browning

 

I don't get much choice as my husband flatly refuses to do anything other than internet food shopping, so after having similar disasters, I now insist on Tesco's packs of small avocados for ripening, and keep them in our veggie/fruit cupboard instead of on the work top under the below-unit lighting - where they get too hot, over-ripen and attracted (fruit) flies. My edibility success rate has since risen to 4 out of 4 for over 90% of the time now (unless I keep them too long!) instead of one in four previously!

Riobbity

PS AFAIK mine tend to be mainly the dark slightly knobbly Hass variety rather than the smoother green skinned ones.

 

I keep mine in a wire basket on the counter away from fruit. Fruit flies.
I wonder if putting them under our undercounted light would help ripen faster when need be? Perhaps it would.
I often wondered if putting them outside in the sun would help?
Ive tried it in a brown paper bag with a piece of fruit and didn't notice a difference

 

I'll have to try your approach as we just bring them home and put them
In the fridge


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Kevin, the refrigerator halts ripening so they should stay out until ripe. I find they last well over a week in the fridge. I put them in when they have a little give. I don't like them mushy, just creamy and a little firm but not hard.

 

Thanks Kristin....always learning


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Buy frozen ones (Tesco) or 'ready to eat' ones from quite a few supermarkets., and don't worry about a bit of brownness, it doesn't taste any difference.

 

Which fruit did you use.. I think its banana the makes them ripen fastest..we have tried it quite a few times and it seems to work.. if they're hard when bought stick in a paper bag with the banana and usually ok to eat after 24-36 hours. Then they go in the fridge until needed.

 

I find that some shops in may area have fairly consistently good avocados while others only have good ones while others only have good ones when they're in perfect season. You may need to shop around until you find the perfect local avocado supplier.

 

#FirstWorldProblems

 

Ha, totally. But, you know, with diabetes I'm pretty lucky to live at a time/place where I can think about avocado quality and not just end up dead.

 

Apples also have a similar ripening effect - it's a gas they give off that triggers this happening. And is apparently the origin of the old saying that one rotten apple spoils the barrel!

Robbity
PS I've just checked with Google and the gas is ethylene which is also used in commercial fruit ripening.

 

Yes ethylene and I used an apple. It's the only fruit we have because my husband eats them. I'll try again. Can't hurt right?

 

Might save a few pennies as the hard ones are often cheaper..

 

In Tescos they are only 49p at the moment all different stages of ripeness as well

 

www.producefeshness.com

I use these in my produce drawer and they stop ripening fresh produce.
Berries and greens will last for about a week and a half. They absorb the ethylene gas so it stops the ripening.
Great investment.

 

I like the Hass variety too. Usually get them in Waitrose.

 

I usually buy at one go three avogadro with colour vary from brown to green n just placed it on the kitchen table. The avogadro will take turn to ripe.