Avocados are easy to manage if you know what you're up to.
Below is a simple rundown on how to get the best results from your fruit.
The first thing to know about Avos is that the ripening times vary across the season.
First, we pick your fruit. Real simple. Real easy. Nothing flash or complicated. Just snip it off the branch.
After we pick them, we grade them to size then place them in a cardboard box and slap an address label on it. No coolstores, no washing, no nothing.
Then within a few hours, Tim, our super efficient courier driver comes along and we fill his van until the rear tires are flat. (this actually happens).
They arrive on your doorstep. This is your face when you get home from work and see them.
Open your box of delicious Avos. Check them. They should be green and unripe. If they are not, then the courier has taken longer than it should have. If they are ripe, skip to step - 4, quickly.
Check the picked date which is stamped on each box. Refer to the chart above for average days until ripe and leave your box of avos ajar, out of direct sunlight.
Check your box each day as they won’t all ripen at exacccctly the same time. You’ll be so eager for creamy goodness you’ll probably do this anyway.
Once your fruit starts to ripen, place them in the refrigerator and they will hold in perfect ripe condition, ready to eat for a week, minimum.
Now you have ripe avos on hand when you want them, step 5 is to enjoy that delicious green creamy goodness!!!
This avo is bright green and firm to touch. Put it back in the fruit bowl or box and wait for another day.
Still this avo is firm but it’s just started to change color to a darker green than before. But, once again, put it back in the box. The wait continues.
Ooh, this guy is sort of ripe. The skin will give a little when slightly squeezed. Don't squeeze it like a stress ball! Just gently. The color will be a dark green turning purplish. You can eat this avo! It will be on the firm side. This is when it's good to start thinking about the fridge.
This bad boy is fully ripe and heading over ripe. He's dark brown/purplish/blackish... you know the color. Time to get him cut in half and spread on a bit of toast. voilà.
Here are a few tips to getting the best out of your fruit. These are not gospel, they are just what we have found to work and we never open a bad Avo (pretty much). If you have other tips that have worked, let us know and we may add them to the list. First, The banana trick. Bananas release a lot of natural Ethylene and that is the gas which assists ripening. Either place bananas with them in their box or with them in the fruit bowl. You might speed up the process by a day if your lucky.
This method is a bit more risky but generally its fine. Place the opened box of Avos into a spot in the hot water cupboard for a day or so as soon as you get your Avos, provided they are not close to being ripe. Do NOT place them directly on the cylinder as this will cook them. Big no no.
This essentially starts to cook the avo from the outside so keep them in a shady place. Window sills are commonly used to ripen them but we strongly suggest against it.