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<blockquote data-quote="Kristin251" data-source="post: 1543834" data-attributes="member: 240838"><p>Yuk. I'd toss it too. There is no use by date. They ripen at different speeds and no way to know how fast. Soft and squishy is gross. There are a few avo threads about to to tell if they're ripened and how to ripen them. They are ripe when you push the tips and fatty part and there is just a LITTLE give. Eat then or store in the refridge to stop the ripening. Once they're soft they will be gross. They should have firm unblemished flesh. Of course if there is a little blemishing you can scrape it off or dig it out and eat the rest. </p><p>If they're still too firm ripen on the counter or outside of the fridge. Cold stops the ripening. They will last awhile in the fridge. There is a bit of an art to 'staging' them but once you find how firm or soft you like them it's easy. </p><p></p><p>Try again. Get back on that horse haha.</p></blockquote><p></p>
[QUOTE="Kristin251, post: 1543834, member: 240838"] Yuk. I'd toss it too. There is no use by date. They ripen at different speeds and no way to know how fast. Soft and squishy is gross. There are a few avo threads about to to tell if they're ripened and how to ripen them. They are ripe when you push the tips and fatty part and there is just a LITTLE give. Eat then or store in the refridge to stop the ripening. Once they're soft they will be gross. They should have firm unblemished flesh. Of course if there is a little blemishing you can scrape it off or dig it out and eat the rest. If they're still too firm ripen on the counter or outside of the fridge. Cold stops the ripening. They will last awhile in the fridge. There is a bit of an art to 'staging' them but once you find how firm or soft you like them it's easy. Try again. Get back on that horse haha. [/QUOTE]
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