I told you I’d talk about the avocados you saw in the photo of the ginger process in the post “Ginger in bulk”.
I forgot.
Here it is though, just in case you missed the other post.
What I wanted to tell you is that the color, and unripeness of the avocados, as you see in the above photo, is what makes them almost completely unblemished when you go to eat them. They are so hard they don’t seem to get bruised like more ripe ones do.
Because I’m sensitive to unripe avocados, (when too unripe they make my mouth, and throat itch, and my lips swell), we wait until the outside shell is quite dark green verging onto black, with a significant softness when gently squeezed. If more than one avocado is to that stage of ripeness, they all go into the fridge, on the top shelf.
When I cut into them, this is how they look.
That avocado was bought 2 weeks prior to being cut, as above. This is how almost all of our avocados look now that we’ve discovered “the secret”.
The avocados sit in the hanging veg basket until they turn that amazingly dark green/black color, then, if they “give” a bit when gently squeezed, into the fridge they go.
I hope you’ll try buying your avocados this way, and give it a try. Of course, you can cut, peel, and eat your avocados at any stage of ripeness that appeals to you, and yours. But give buying them hard, and unripe a try, and see if the end results are more to your liking. Let me know.
Until next time, stay healthy, and safe.