It could definitely be just me. I seem to have trouble with finding the balance of ripeness, what with my banana issues and all. Maybe a life-long New Englander just isn’t fit to attempt bringing an avocado to ripeness. The Californians are laughing heartily right now, I’m sure….
Here’s the problem: here on the east coast, we purchase rock-hard avocados from the market. So common sense would dictate that if you leave them out in a bowl, they’ll ripen. I really wish that’s what happened in my house.
Instead, the scenario in my life goes something like this:
1. Purchase avocados reminiscent of the rocks used in hot stone massage therapy. Yeah, I’ve done it; don’t judge me.
2. Leave in produce basket for a few days to ripen.
3. Promptly forget that there are avocados buried underneath the overripe bananas.
4. Make guacamole with the overripe avocados, carefully spooning out the still green parts and dumping the yucky brown spots.
It doesn’t always go exactly this way. There are times I actually remember to put the avocados in the fridge before they turn. Then, I can slice them onto crackers, top Trader Joe’s Chili Lime Chicken Burgers with the slices, and toss some chunks into black bean salad. Wish these times happened more often….
So I ask you this — is there a sure-fire trick to getting perfectly ripe avocados every time?
Clacked by Debbie McDuffee
on Apr 19, 2009 @ 12:00 EST5EDT
Just shop at Whole Foods like I do, where they stick “Ripe Now” stickers on the avocados for morons like us.
I very often find ripe and ready to use at Stop and Shop.
I love avocados so much, but have the same problem as you. I can NEVER slice them when they’re ripe. Either too hard, or too spotty. My life is sad.
Been there, done that. I sympathize. I’ve never seen “Ripe Now” stickers on the WF near me. Maybe they only do that in the U.S.
I’m right there with you Debbie. I’ve always felt inept in terms of my ability to take that rock hard avocado that I’ve bought in a North Jersey market and ripen it to glorious perfection. And it seems that the “perfectly ripe” moment is immediately followed by a fast forward rotting phase. The result is that I often end up tossing the spoiled goods and then turn right around and buy more. If I really commit to it, it’s a seemingly endless cycle.
Guess I got spoiled growing up in Northern California and getting nicely ripened avocados all the time. Now, my “stone” avocados frequently sit until I notice the skin caving in on the fruit and upon cutting it open, I realize based on the exotic color scheme I’m presented with, that they’re probably too far gone. I like to think that a humble avocado grower out there is having a slightly better life based on me being better at spoiling avocados then I am at ripening them. Sigh….