guac anyone?

IMG_3857I don’t think I’ve ever gotten this lucky with avocados; four for four are ripe green inside. Someone on Twitter asked me how I choose them at the grocery store and the truth is, I spend entirely too much time investigating their texture, mushiness and color. But I do have a few tips:

  1. the uglier the better. Not sure where I first heard this, but it’s true.
  2. the softer/mushier it is, the faster you need to use it. But too soft and mushy and it could be bad inside. The harder ones that have no give will need to spend some quality time on your countertop before they can be cut and used.
  3. check under the stem (the little brown nub at the top) and if it’s green, it should be green and ripe inside. If it’s brown, no go.
  4. to prolong the life of an avocado/slow the ripening process, put it in the fridge once it feels soft enough to use. I’ve eaten ones that have spent a few days in the fridge.

Once you’ve found some good ones, make yourself some guacamole, avocado toast, or whip it up with some fruit into a smoothie bowl.

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