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Avocados
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<blockquote data-quote="ExD" data-source="post: 1190495" data-attributes="member: 275588"><p>I love avocados but am so often disappointed with them. It doesn't seem to matter whether I buy the 'ready to eat' ones or the 'ripen on the windowledge' ones - they are either hard and woody, of full of horrid brown speckles when I cut them open - occasionally I'll get one thats delicious and it keeps me hooked.</p><p>How do you choose an avocado? Should it be slightly squashy, and if I get one thats brown inside does that mean lots of other people have been squeezing it? Perhaps I should be only buying packaged ones or going to a greengrocer's and not a supermarket?</p><p>Any hints?</p></blockquote><p></p>
[QUOTE="ExD, post: 1190495, member: 275588"] I love avocados but am so often disappointed with them. It doesn't seem to matter whether I buy the 'ready to eat' ones or the 'ripen on the windowledge' ones - they are either hard and woody, of full of horrid brown speckles when I cut them open - occasionally I'll get one thats delicious and it keeps me hooked. How do you choose an avocado? Should it be slightly squashy, and if I get one thats brown inside does that mean lots of other people have been squeezing it? Perhaps I should be only buying packaged ones or going to a greengrocer's and not a supermarket? Any hints? [/QUOTE]
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