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They are all harvested unripe, then hold in coolers, then transported, unloaded in various locations and temperatures. That's really affect the quality. I usually just do the look/touch test, and try to eat them same day or very soon.
Now, if you spot a nice looking hard avocados - just put them in an uncooked rice, and they will ripe really fast there without getting stringy and brown. Just remember to check on them.
If you don't have loose/bulk rice, then put the avocado together with banana in a paperbag or wrap in paper and leave on the counter. It works too!
They are all harvested unripe, then hold in coolers, then transported, unloaded in various locations and temperatures. That's really affect the quality. I usually just do the look/touch test, and try to eat them same day or very soon.
Now, if you spot a nice looking hard avocados - just put them in an uncooked rice, and they will ripe really fast there without getting stringy and brown. Just remember to check on them.
If you don't have loose/bulk rice, then put the avocado together with banana in a paperbag or wrap in paper and leave on the counter. It works too!
I was talking about the tip posted. I have yet to see a pale underside when you pick off the stem. I wonder if you get that if you harvest when ripe and not at the store?
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That's a good tip.
I have found great success is speedy ripening by placing the hard avocado into a paper bag with a banana or two. If you do this in the morning, the avocado will most likely be usable that night.
But what does it look like when they're underripe? To me, that's just as annoying as cutting into one that's overripe.
Underripe avocados are hard. Once you figure out what a ripe one feels like (and the difference between one good for slicing and one good for guacamole) you won't need any tricks. Just feel them.
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