Help, Foodies.

[Catseye3]

Avocados and I don't get along. I don't like them all that much (the mouth feel is yucky to me), but I'm willing to give them another try because they're shaping up to be the bloody health miracle of the century. Everywhere you look it's avocadoes this, avocadoes that. They seem to be replacing kale, which thank god.

My problem: The few times I've prepped them have ended in disaster. I can never tell when is the right time to cut into them, and when I do, my avocado resembles less the spiffy firm bright avocadoes of the Internet and more like avocado Black Death.

Hard to describe in writing, I guess, but can you advise me on this? They're hard as stone when they came home from the store and I know I have to wait. But how long? Barely a give? Slightly spongy? More than slightly?

Thanks.

[Mik]

Push lightly on the top end of the avocado. if it gives slightly it is ready. If it mushes it is overripe. A little under is better generally than a little over. If it gets ripe enough but you are not ready to use it, put it in the fridge whole and it will slow down ripening considerably.

A little dark in it is OK. A lot is not so great.

I had the same issue when I first started buying them. Through experience I have learned, and I still sometimes lose one. I usually make toast with them - a little lemon juice, a little salt and, for me, something with some heat - crushed red pepper or green chili olive oil. Sourdough bread is great with it.

[Catseye3]

@mik said in Help, Foodies.:

Push lightly on the top end of the avocado.

Many thanks for your clear advice, Mik. I've cut-&-pasted your toast treatment.

[Mik]

My pleasure.

[LuFins Dad]

I quite like Kale, both raw (in salads) and sautéed with a little lemon.

[Catseye3]

@lufins-dad Well, you're weird.

[bachophile]

btw if your avocados are very hard, wrap in newspaper, it speeds the ripening and get softer faster

[Catseye3]

@bachophile Thanks, Bach!