I need some advice. I have never picked an avocado that wasn’t either unripe when I cut it, or was a moldy mess by the time I sliced it open.
I love them, but I have never pulled off the timing thing. Help!
The wisdom of crowds
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Buy the frozen version. Yeah it’s a cop-out but the same thing happens to me…
I usually pick the ones that are firm, but not rock-hard, if possible, never picking those that are already soft-ish. Then I let them sit around for a couple days. (I guess you need to plan ahead.)
And since I hate going to the store, I get a few at a time, and put them in the fridge. They are usually good.
By the way, I’ve never seen frozen avocados. I guess I’ll look for those too.