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