aem wrote:
>> This might be a stupid question but its because I really hav*e no
>> idea but how can you tell when an avocado is ripe so you can stor*e
>> it in the fridge?
>
> Smartest people I know got that way by asking so many stupid questions
> they learned everything they wanted to know.
>
> Avocados are ripe when they are soft to your touch. A little
> experience will soon teach you how to judge when they are the degree
> of ripeness you like.
>
>> And where do you initially store the avocado, is th*e pantry a
>> safe area?
>
> Pantry, cupboard, countertop, all fine. If you want to accelerate the
> ripening, put it in a closed paper bag in a dark place.
>
> Guacamole (not that you asked, but I'm all the way up on this soap box
> and it brings out such strange urges) in our house starts with
> avocado, minced or pressed garlic, salt and lime juice. All to
> taste. Often it stops there. Tomato, jalapeño, onion, salsa, etc.
> are all gilding the lily, but sometimes you feel like it.
>
> -aem

Actually, *some* avocados are extremely difficult to tell when they're ripe
because their outside covering doesn't turn black-ish or get soft; it's
green, thick and very hard. It's kind of a guessing game on those, so I
don't buy them anymore. I've gotten some of those difficult ones that I've
cut open and it was as hard as frozen butter and OTOH, I've had some that
were like room-temp butter.

Now, I always buy Haas because you can tell by the color of the skin and
gentle pressure how ripe they are. If they yield too much, don't buy one,
'cause you'll end up with strings.

And usually, I buy avos as I need them, but after I buy them I put them in
the fridge to (hopefully) retard further "ripeness".

kili

"kilikini" > wrote in message
.. .
> aem wrote:
>>> This might be a stupid question but its because I really hav*e no
>>> idea but how can you tell when an avocado is ripe so you can stor*e
>>> it in the fridge?
>>
>> Smartest people I know got that way by asking so many stupid questions
>> they learned everything they wanted to know.
>>
>> Avocados are ripe when they are soft to your touch. A little
>> experience will soon teach you how to judge when they are the degree
>> of ripeness you like.
>>
>>> And where do you initially store the avocado, is th*e pantry a
>>> safe area?
>>
>> Pantry, cupboard, countertop, all fine. If you want to accelerate the
>> ripening, put it in a closed paper bag in a dark place.
>>
>> Guacamole (not that you asked, but I'm all the way up on this soap box
>> and it brings out such strange urges) in our house starts with
>> avocado, minced or pressed garlic, salt and lime juice. All to
>> taste. Often it stops there. Tomato, jalapeño, onion, salsa, etc.
>> are all gilding the lily, but sometimes you feel like it.
>>
>> -aem
>
> Actually, *some* avocados are extremely difficult to tell when they're
> ripe
> because their outside covering doesn't turn black-ish or get soft; it's
> green, thick and very hard. It's kind of a guessing game on those, so I
> don't buy them anymore. I've gotten some of those difficult ones that
> I've
> cut open and it was as hard as frozen butter and OTOH, I've had some that
> were like room-temp butter.
>
> Now, I always buy Haas because you can tell by the color of the skin and
> gentle pressure how ripe they are. If they yield too much, don't buy one,
> 'cause you'll end up with strings.
>
> And usually, I buy avos as I need them, but after I buy them I put them in
> the fridge to (hopefully) retard further "ripeness".
>
> kili

Here is a way to ripen avocados but is not for the faint of heart. I lived
in HI and complained to the produce market man about the usual ripening
problems. He smiled and offered me a tip: He said "ALWAYS ripen your
avocados in the refrigerator!" WHAT???
But that has been many years ago, and I still follow his advise (most of the
time when my avocados are not ripe) bringing home a bag of unripe avocados
from Costco and putting them in the refrigerator drawer. Sometimes it will
take 10 days to ripen them, but I use the same pressure test to test these
as I would testing the ones I would leave out to ripen. I certainly have
few losses of avocados compared to leaving them on the cabinet counter.
Dee

"kilikini" > wrote in message
.. .
>
> Now, I always buy Haas because you can tell by the color of the skin and
> gentle pressure how ripe they are. If they yield too much, don't buy one,
> 'cause you'll end up with strings.

Hass are wonderful avocados. Fuerte can also be nice if you are used to
them. I grew up eating Fertes because my aunt here in Sandy Eggo had a huge
Fuerte avocado tree. We at them until we got sick of them! I used to do the
same thing with Brown Turkey figs. But by the next season we were ready to
go at 'em again. If you are in Florida, you most likely aren't getting San
Diego avocados <smile>, so I don't know if you get Bacon avocados or not. At
the end of the Hass season, the Bacons usually begin to come to their peak.
A mixture of Hass and Bacon is really super for guacamole, IMO!

Charlie