If you’ve ever sliced through a seemingly ripe avocado and found brown, mushy guts or hard green chunks, you know one of the most frustrating produce-related disappointments. Plans for making avocado toast are rarely flexible.
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But let’s face it.Despite its delicious flavor, incredible health benefits, and undeniable versatility, avocados are Drama when it comes to maturity. Unlike most other fruits, it does not ripen on the tree. They become their best, creamiest, and most delicious selves only after they are harvested.
Luckily, there are some easy ways to avoid disaster. Is the avocado ripe enough to be scooped, mashed and sliced? Don’t worry, we have the answer! Here’s everything you need to know to determine if your avocado is ripe.
How to tell if an avocado is ripe
check under the stem
Before you put an avocado in your shopping cart, peek under the stem (also known as the little tree-like bump on top of the avocado). is it brown? Please skip! Avocados are almost certainly brown all over. If you find one with a loose stem and green underside, you’ll have a ready-to-eat avocado.
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See and touch the colors
Color is a handy visual cue to determine if that avocado is prime-time ready, but it’s not always the best indicator. I’m looking for some kind of internal consistency. Here’s what the Hearth Avocado Board suggests:
step 1: When looking through a pile of avocados, look for darker ones. This may be ripe. Check the outer skin for large dents that could be bruises.
step 2: Hold an avocado in your palm
step 3: Check the firmness by squeezing gently instead of fingertips that may cause bruises. Avocado goes through one of her three stages of maturity next.
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firm (unripe)
If the fruit doesn’t succumb to gentle pressure at all, it’s still in the “hard” stage, probably bright green, and takes four to five days to ripen.
Broken (almost ripe):
Avocados at this time of year have a different color, so don’t forget to touch them. Crushed avocados feel soft but do not fully succumb to firm, gentle pressure. At this point, the seeds are difficult to remove and the pulp inside is firm and difficult to grind (read: guacamole). is not ready!). Cracked avocados should be aged at room temperature for 1-2 days.
Ripe (ready to eat):
Banzai! We finally hit the sweet spot. When the avocado is squeezed firmly and gently, it is ready to eat. A ripe avocado may be dark in color, but texture is also important.It should feel light and soft, but not mushy. If you’ve ever dilly-dallyed a ripe avocado, you probably already know this, but usually a day or two is perfect.
Overripe (overripe):
Once the avocado is past its prime, it will dent when squeezed. There may be pitting, brown or yellow internal pulp, or even a sour or squash-like odor. Moral of the story: Dig into the avocado before it reaches this point.
Related: Exactly How Many Avocados Should You Eat for a Healthier Heart
But pro tip: You don’t necessarily have to throw away overripe avo. Mash it up and use it for an all-natural DIY face mask or hair mask.
next: 10 amazing health benefits of avocado
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