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You wake up in the morning dreaming about avocado toast and eagerly cut into an avocado only to find out its stiff as a rock inside, or what you thought was perfectly ripe ended up being mushy and brown. Sound familiar? Choosing a ripe avocado seems to be one of the greatest mysteries in life. The opportunity for picking a perfectly ripe avocado is so fleeting, its hard to master when the right time will be.
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The correct technique
Instead of guessing or pressing your fingers into the peel, the correct technique to determining ripeness is lifting up the stem enough to see the color underneath. If the color is green, congratulations! You’ve got a ripe avocado! Ready to slice into and eat. On the other hand, if it’s brown, your avocado is most likely rotten and full of mushy brown spots—not exactly appetizing.
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Stem not coming off?
If you can’t lift the stem at all, that just means the avocado isn’t ripe quite yet. You can still buy it–just spot-check the stem to know the right time to slice it in two. If you’re stems not ready but you’re impatient, wrap the avocado in tinfoil and place in a hot oven for 10 minutes, then transfer to the fridge to cool. This will instantly ripen any avocado so you never have to wait, but if you ask us, patience is key. There’s nothing like a naturally perfect ripe avocado.
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