Re: Avocados - consistently poor?
I never buy the brown, extra soft ones because they're always brownish in spots (or all over) on the inside. I buy the ones that still have a greenish color, but 'give' slightly with a gentle squeeze. If they're too mushy, I avoid them completely. But I have bought the ones that aren't ripe yet and, after a couple of days sitting in a dark cupboard, they're fine. Like tomatoes, I never put avocados in the fridge.Re: Avocados - consistently poor?
I would, however, like to try this. Just so happens I have the one pot chef on and he made these tuna and avocado quesadillas.Re: Avocados - consistently poor?
Just press the top of the avocado (around the stalk area) - when there is some give it is ripe.Re: Avocados - consistently poor?
Re: Avocados - consistently poor?
Re: Avocados - consistently poor?
These are the ones we generally have year round and the stages of ripeness. It says that some avocado varieties retain their light green skin, even when ripe. As do the Florida avocados. Even ripe they're still green and they're much larger in size than a Hass. But a Hass, when ripe, will be brown.Re: Avocados - consistently poor?
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