How to pick and prepare your avocados like a pro.
Knowing how to select and store avocados for the right level of ripeness when you’re ready to use them is a knack that’s easy to pick up. See our tips on what you can determine from the color and firmness, plus how to keep them fresh.
When ripe, Hass Avocados from Chile
have a dark green pebbly skin.
Avocados that are bright green and firm to the touch will ripen in 5-7 days at room temperature.
Avocados that are dark green and beginning to soften will ripen in 2-5 days at room temperature.
Ripe Avocados from Chile will be very dark green — almost black. Cradle an avocado gently in the palm of your hand. Gently press the stem end. If it gives just slightly it is ready to eat.
There are times when you purchase avocados from your retailer and you notice they’re not quite ready to eat yet. That’s because avocados don’t ripen on the tree, they ripen or “soften” after harvest. Choose avocados that feel heavy for their size. If your recently purchased avocados need a little bit of help to ripen, we recommend placing unripe avocados in a brown paper bag with a banana for approximately two days to speed things up.
Before cutting, remove the sticker and wash your avocado with soap and water, rinse and dry. With a sharp chef’s knife, cut the avocado in half, around the pit, carefully keeping the blade away from your fingers and your hand. Twist to separate the halves. Using a spoon, gently loosen and remove the pit. Run the spoon between the peel and the flesh to loosen, and lift the avocado half from the peel.
Another method is to turn each avocado half cut-side down on a cutting board and cut slices through the peel. Then loosen the peel at one end of each slice and lift off. Cut slices or dice. If you are not using the avocado immediately, brush or sprinkle with lemon or lime juice to prevent darkening.
- Trim any discolored portions.
- Cover cut avocado tightly with plastic wrap.
- Put mashed avocado in a bowl with plastic wrap pressed onto the surface to keep air out.
- Put pitted and peeled avocado in a sealable plastic bag with lemon or lime juice, and then mash.
- Squeeze out any air, seal and refrigerate.