Isn’t it frustrating when you open your avocado and find that it’s bruised, brown or too hard to eat even though you spent a lot of time carefully picking it from the pile at the grocery store? Many people might not understand your frustration, but some do. One of them is Miguel Gonzalez.
Gonzalez is the supplier of avocados that are used by more than 150 New York City restaurants for the meals they serve. He thoroughly checks every delivery of avocados from his warehouse in Queens, so it’s not a stretch to say that he’s a master of ripe avocados.
And just recently, Gonzalez shared some tips on how to select the perfect avocados with health blog mindbodygreen. If you are smitten with this nutrient-packed fruit and craving to add this to your meals, then it’s high time for you to know just how to pick the perfectly ripe ones.
1. Check the stem. This is the initial step in choosing the best avocado. Try nudging the short brown stub atop the fruit. You would know if it’s not ripe yet if this part does not come off easily. If the stub does come off, check the color of the indentation it leaves behind. A moldy or black color is indicative that it’s not a good buy. What you’re looking for is a bright, fluorescent yellow or green color. If the pile you are checking is already devoid of the stub, just check the indentation right away. When exposed to air, the yellow or green color turns brown and that would be enough to tell you that the fruit is ripe.
2. Have a feel. Never squeeze an avocado since this could destroy the fruit. The secret is putting it in your palm and have a feel of its hardness or softness. If you feel that it’s already mushy, then that’s no longer a good pick. What you are going for is a little bit of softness. If it’s too soft, then it’s clear that it’s overripe and it’s not a good choice for your meals since it could affect the taste and texture of your food.
3. Notice the color. The best characteristic to take note of is its color. A vibrant green color means it’s not yet ripe. Avocados turn from green to dark violet or black when it ripens. Should the fruit have a very dark exterior and white spots, then it’s time for you to ditch it because this would mean that it’s already too ripe.