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On the nature of avocados
Ultimanecat
Registered User regular
Registered User regular
I'll be frank: I would like some help with the purchase, maintenance, and care of avocados. You see, when I cut into an avocado, I expect this:
But what I end up with 8 times out of 10 is something that looks like it came from CSI...brown and mottled and rotten looking parts near the skin - it's not pretty. What the hell am I doing wrong? I love the damn things but not when it reminds me of the shock pictures in my high school sex ed book. Plus, sometimes I have company over to enjoy my avocados and their appearance is quite embarrassing.
Avocado help please.
But what I end up with 8 times out of 10 is something that looks like it came from CSI...brown and mottled and rotten looking parts near the skin - it's not pretty. What the hell am I doing wrong? I love the damn things but not when it reminds me of the shock pictures in my high school sex ed book. Plus, sometimes I have company over to enjoy my avocados and their appearance is quite embarrassing.
Avocado help please.
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leave it out
once it is even a tiny bit soft put it in the fridge
the fridge stops it from ripening
if you are only using half of an avocado leave the pit in
those tips will put you on the road for success in life
I want to say I'm just buying shitty avocados but this problem seems to haunt me no matter where I get them from.
To maintain, do what Shazkar said. Also, once you've cut into it, smear the exposed flesh with lemon juice or olive oil - either one will slow down the browning process. If it's going into the fridge, stick it in a ziploc for good measure.
As for picking out a good one, that's something it's easier to learn than explain. As with most fruit, heavier = better, but it's really all about softness. It's too soft if you squeeze a little and your fingers leave dents. If you pick it up and it feels almost like a water balloon, it's waaayyy too soft. You want it to be firm enough to not take a dent from a gentle squeeze, but soft enough to give just a little. When in doubt, err on the side of too-hard - getting a hard one and letting it ripen on the countertop is easy; reclaiming an overripe avocado is impossible.
timing is key
It really is something you end up getting the hang of; if your store/market (I've found chains are the worst about this) have "RIPE" avocados (labeled as such and separate from the unripe) they tend to either be overripe or used that same day.
The best thing I've found is to buy them when they're still not quite ready and give them a day or two on the counter.
Seriously, it's never occurred to you that you're letting them get over ripe? This isn't rocket science, and I'm a little bit baffled that you have never tried on your own to figure out where the sweet spot between under and over ripe is through the simple process of experimentation.
If it's literally soft all over, you've waited much too long. By them when they're hard, and give them a gentle feel everyday. Once they start having a little give, they're almost ready. Give it another day and then see how they taste when you cut one open.
But honestly, my experience has either been to cut the bastard open when I feel it isn't ready, and be presented with an aesthetically pleasing yet not-quite-ripe avocado ("juice" comes out when I cut it, it is still very firm, and it tastes a bit astringent) or wait another day and be disappointed.
I'm on a crusade now, though. I'm buying a few hard ones at my local fruit guy (not the chain supermarket), and I'm checking them twice a day and cutting at intervals. This shouldn't be rocket surgery but seriously I've fucked up too many avocados and it isn't a legacy I care to have.
Also even if you see bruising, be aware of where it is and just cut out those parts. I've seen way too many avocados wasted because of the misconception that one mushy part = bad avocado. If the guacamole or what-have-you tastes amazing who cares if it's a little on the brown side.
That said, the advice here is good so far. They don't need to be super-squishy to be ripe, they just need to give the impression that they'll no longer cause concussion if dropped from a great height. Leaving the pit in leftovers is important, as is sealing them in an airtight bag and squeezing all the air out before refrigerating. You can also trim out the brown bits and dice, mash or guacamole-up the rest. They don't really impact on the taste of the rest of the fruit.
At least you've posted pics of the best variety, Hass are the only ones worth eating. The other types are easier to peel, but they don't taste nearly as good.
Um very yes.
There's no reason for it to sound hollow unless bugs found their way inside it, or the pit is rotting from the inside out.
Besides the pit is huge and there's really no room for it to be moving around.
http://www.grovetek.com/avocado.html
You might have more luck with them as well, if they sell them near you.
Apparently, it's considered a berry.
Fruit classifications are weird.
Let's create the Society for the Canonization of Alton Brown.
Probably not the best acronym, but eh.
Edit: It's part of the laurel family, according to the video.
Well down here in Sydney the going rate is closer to $4...so consider yourself lucky.
I've also had slightly better luck with smooth-skinned varieties, but I don't get them often because I grew up in Southern California with Hass avocados and they're more familiar to me.
Any avocado after being cut should be sprayed with some lemon juice and wrapped with saran-wrap if you want to keep it from going brown.