Avocado Ripe Test: My Grocery Store Trick 🥑
Picking out avocados at the store can be a gamble, but after enough rock-hard slices in my salads, I’ve learned a few tricks. I always check the color first—Hass avocados are my favorite, and they turn a deep green, almost purple, when they’re ready. If it’s too bright, it’s not going to slice well. Then, I gently squeeze with my palm (never fingertips—learned that the hard way with bruises). If it gives just a little, that’s the one I grab.
At home, I’ll pull the stem off. If it pops off easily and the flesh underneath is green, it’s perfect. Brown means it’s gone too far. If I accidentally cut one open too soon, I brush it with lemon juice, put the halves back together, and wrap it tight in plastic wrap. Usually, it softens up in the fridge in a couple days.
One time, I tried making avocado fries with an unripe one—sliced thin, tossed in breadcrumbs, baked at 400°F. Not bad, actually. A little crunchier than usual, but it worked for a snack. Avocados are a bit of a waiting game, but it’s worth it for that perfect creamy texture in a sandwich or guac.
#AvocadoTips #KitchenHacks #FreshProduce #CookingExperience #Food #Cooking
