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This simple trick helps you spot a perfectly ripe avocado—no squeezing (or bruising) required.
I always thought the best way to judge an avocado’s ripeness was to give it a good squeeze. This old method harms the fruit, though—it's why you sometimes cut open an avocado to reveal thumb-shaped bruises on its midsection. I had to figure out how to bring home ripe and undamaged avocados, because I need avocado toast and fresh guacamole in my life.
For the final word on ripeness, I checked in with a handful of experts: the California Avocado Commission and Amanda Izquierdo, MPH, RD, LDN, a registered dietitian from the Hass Avocado Board.
Check the Color of the Skin, But Not the Stem
Izquierdo says that looking at color is a good place to start. Hass avocados, the variety most commonly stocked in grocery stores, are ripe when the skin is dark green to nearly black. "Don’t rely only on color though," she adds, "because sometimes you’ll have lighter-colored avocados that are ripe, and vice versa."
This is especially good to keep in mind when choosing varieties other than Hass avocados. Though some sources claim you can check avocado ripeness by pulling off the stem at the top, Izquierdo says this is not a good move. "Once you break the skin, oxygen in the air will cause browning," she says. "Whether ripe or not, popping off the stem…can negatively impact color, texture, and taste."
Do Hold Avocados, But Don’t Squeeze
The reason squeezing avocados is not the best move is that it creates bruised spots, particularly where your fingertips meet the skin. The California Avocado Commission recommends a gentler approach: Cradle the avocado in the palm of your hand and apply light, even pressure. A ripe avocado should yield slightly but still feel firm.
The Commission offers one more important piece of advice, which is to think ahead about when you'll actually use the avocados. If you’re picking up avocados to mash up or slice that same day, it makes sense to find ripe ones. But if you won’t use them for several days, choose the firmer ones. Then, let those firm avocados ripen further on your counter.
Now you’re ready to head to the store and choose perfectly ripe avocados for your kiwi avocado salsa or avocado deviled eggs. Just don’t squeeze the avos!
Read the original article on Simply Recipes
