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