how to buy avocados

Buying Perfect Avocados

I know, we’ve all seen the picture: not now, not now, not now, too late — Avocados.  There’s an easy way to pick avocados and let them ripen at home.  I’ve had 2-3 go bad, total, in the last four years, and I buy them at least once a week.

tl;dr: The smoother, the better.  Trust me. 

I was in the grocery store years ago when someone explained this to me.  Last week, I got to share the info with two other people trying to buy avocados.  Now I’ll share it with everyone.  Without further ado, the vegan’s guide to buying avocados.

The first thing is check out the butt.  You want a nice, smooth, avocado without veins.  If it’s veiny, then it’s going to rot before it ripens.  If you want to make brown guacamole for some food-poisoning themed party, go ahead.

A veiny avocado.  Don't buy ones that look like this.
Junk. Ditch it.

So what should they look like?  Smooth, like the jazz of Mindi Abair.  Something like this:

Smooth avocados mean tasty avocados.
The squat champion of avocados.

That’s an avocado that will ripen and taste delicious.  Leave it next to bananas until it changes from light green to British Racing Green and has slight give to its skin when you push the neck.  Once it’s ripe, you can (yes, really) leave it in the fridge for a week or two.

Now, what about the “avocado pit lottery”?  Will you get all pit, all flesh, who knows until you cut it open, right?  Nope.  Check this out:

A rough avocado
What is this, Cordura?

This avocado will be mostly pit.  If that’s what you’re going for, go ahead.  If you want to maximize your guacamole ratio, get a smoother-skinned avocado.

So, buy smooth, buy early, let the bananas ripen them.

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Magnus is a Professional Electrical Engineer from Victoria, BC. He's worked on projects ranging from new code for embedded radios to inspecting [redacted] government systems. He'll relax and unwind by teaching yoga or Cyclefit, or going out for a dive in the cold ocean.

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