Have you ever cut an avocado at home and it's hard as a rock? Or left it out for too long and it ends up brown and unusable? Have you ever given up on finding the perfect one?
Avocado is one of those foods that impresses with its versatility, nutritional value and a delicate, buttery taste. Whether it's on toast, salad, smoothie or even dessert - it always captivates with its simplicity and elegance.
On the shelves, we are greeted by a whole bunch of avocados that, at first glance, look almost identical - but beneath their skin, there is a significant difference.
One is immature and hard, the other has already started to rot, the third might be just the right one...
So how do you recognize the right one?
With the right tips and a little attention, you too can become a master at choosing the perfect avocado. Below, you'll learn what to look for when buying, how to speed up or slow down ripening, and how to properly store already cut fruit.
How to choose a ripe and delicious avocado?
1. Color should be just one of the indicators
For varieties like Hass, the skin is ripe when it turns dark green or almost black. But be careful – color is not always a reliable indicator. It often happens that a dark avocado is still not soft enough to eat. Use color only as an initial clue.
2. Use your palm instead of your fingers
When checking for ripeness, avoid squeezing with your fingertips. This can cause internal damage that leads to rotten spots. Instead, hold it in your palm and squeeze it gently—if you feel a slight springiness without any soft spots, the avocado is probably just right.
3. Checking the stem – with consideration
The little “plug” on the top of an avocado often says more than we think. If it comes off easily and is bright green underneath, the fruit is ripe. Brown or black means the avocado has already started to rot. But be careful – removing this part can damage the fruit, so don’t use it as your main criterion.
4. Shop strategically
If you plan to use your avocados on different days, buy some firm ones and some slightly soft ones. The firm ones will ripen at home, while the ripe ones will be ready to use right away. This will avoid unnecessary throwing away of overripe fruit.
5. Use natural ripening accelerators
To speed up ripening, place the avocado in a paper bag with a banana or apple. These fruits release ethylene, a gas that speeds up ripening. When the avocado is just right, transfer it to the refrigerator, where it will remain edible for another two to three days.
6. Storing an already cut avocado
To prevent browning, drizzle the meat with fresh lemon or lime juice, then wrap it tightly in foil or store in a container with an airtight lid. This will help preserve the color and flavor for at least another day or two.
