Avacodes ???

Jerry - OHIO said:

Wife picked up codoes that are on the hard side ,what is the best way to
soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

http://community.webtv.net/awoodbutcher/THENORTHCOASTPT

Paper bag on the counter?

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

Jerry - OHIO said:

Wife picked up codoes that are on the hard side ,what is the best way to
soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

Time. It is nice when I can find perfectly ripe ones at the store and
use them immediately. I have enjoyed the most amazing avocados this
year, at no more than $1 each (sometimes less) and have been on a
guacamole frenzy. It seems to be a great year for the crop.

[email hidden] (Jerry - OHIO) news:17195-461DDCD7-24@storefull-
3136.bay.webtv.net:

Quoted message said:

Wife picked up codoes that are on the hard side ,what is the best way to
soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

http://community.webtv.net/awoodbutcher/THENORTHCOASTPT

Excerpt from the California Avocado Commission:

http://www.avocado.org/about/fruit_selection.php

Ripening a California Avocado

To ripen a California avocado, place the fruit in a plain brown paper bag
and store at room temperature 65-75% until ready to eat (usually two to
five days).

Including an apple or banana in the bag accelerates the process because
these fruits give off ethylene gas, a ripening reagent.
Soft ripe fruit can be refrigerated until it is eaten, but not for more
than two or three days.

The California Avocado Commission does not recommend using a microwave to
accelerate the ripening process.

Michael
--
“The age of your children is a key factor in how quickly you are served in
a restaurant. We once had a waiter in Canada who said, "Could I get you
your check?" and we answered, "How about the menu first?"”
~Erma Bombeck

Michael 'Dog3' Lonergan said:

[email hidden] (Jerry - OHIO) news:17195-461DDCD7-24@storefull-
3136.bay.webtv.net:

Quoted message said:

Wife picked up codoes that are on the hard side ,what is the best way to
soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

http://community.webtv.net/awoodbutcher/THENORTHCOASTPT

Excerpt from the California Avocado Commission:

http://www.avocado.org/about/fruit_selection.php

Ripening a California Avocado

To ripen a California avocado, place the fruit in a plain brown paper bag
and store at room temperature 65-75% until ready to eat (usually two to
five days).

Including an apple or banana in the bag accelerates the process because
these fruits give off ethylene gas, a ripening reagent.
Soft ripe fruit can be refrigerated until it is eaten, but not for more
than two or three days.

The California Avocado Commission does not recommend using a microwave to
accelerate the ripening process.

Michael

Hey I was right!

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

Jerry - OHIO said:

Wife picked up codoes that are on the hard side ,what is the best way
to soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

What kind are they and where are they from? That might help us answer your
ripeness question. Some avocados are hard and dark green and that's just
the way they are, even ripe. If the color of the avocado skin is black-ish,
they're most likely Haas from California or Mexico. One way to help ripen
up an avocado, though, would be to put it in a paper bag and store it in a
pantry or similar cabinet. If after a couple of days it still doesn't feel
soft, then it could be already ripe.

Hawaii and Florida avocados tend to have a thicker skin that doesn't turn
darkish in color or doesn't dent when pressed upon. It's very difficult to
test for ripeness on those, which is why I don't buy them. I only buy Haas.
Good luck.

kili

Michael 'Dog3' Lonergan said:

The California Avocado Commission does not recommend using a microwave to
accelerate the ripening process.

Who would have thought?

-sw

kilikini said:

Jerry - OHIO said:

Wife picked up codoes that are on the hard side ,what is the best way
to soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

What kind are they and where are they from? That might help us answer your
ripeness question. Some avocados are hard and dark green and that's just
the way they are, even ripe. If the color of the avocado skin is black-ish,
they're most likely Haas from California or Mexico. One way to help ripen
up an avocado, though, would be to put it in a paper bag and store it in a
pantry or similar cabinet. If after a couple of days it still doesn't feel
soft, then it could be already ripe.

Hawaii and Florida avocados tend to have a thicker skin that doesn't turn
darkish in color or doesn't dent when pressed upon. It's very difficult to
test for ripeness on those, which is why I don't buy them. I only buy Haas.
Good luck.

kili

Kili, the way we test our (fairly wild & yummy) avocados is to wait
until the "belly button"- (where the stem joins the avocado) falls
out. And you can then press on that little bit of flesh and see how
ripe it is. Also an all over soft squeeze will let you know how ripe
the fruit it.

I couldn't figure it out for many years and let my Dad choose, but my
husband, the hunter & gatherer, finally taught me how using the above
method. BTW we have the most awesome, huge, creamy and wonderful
Sharwil avocados going off now. The wild pigs forage nightly below
the tree.

We have so many to give away. It is an absolute shame that we can not
send them out of Hawaii because of the huge Haas PAC in California -
Calvado (?). They protect their petite Haas/golden eggs .

aloha,
beans

Quoted message said:

kilikini said:

Jerry - OHIO said:

Wife picked up codoes that are on the hard side ,what is the best way
to soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

What kind are they and where are they from? That might help us answer your
ripeness question. Some avocados are hard and dark green and that's just
the way they are, even ripe. If the color of the avocado skin is black-ish,
they're most likely Haas from California or Mexico. One way to help ripen
up an avocado, though, would be to put it in a paper bag and store it in a
pantry or similar cabinet. If after a couple of days it still doesn't feel
soft, then it could be already ripe.

Hawaii and Florida avocados tend to have a thicker skin that doesn't turn
darkish in color or doesn't dent when pressed upon. It's very difficult to
test for ripeness on those, which is why I don't buy them. I only buy Haas.
Good luck.

kili

Kili, the way we test our (fairly wild & yummy) avocados is to wait
until the "belly button"- (where the stem joins the avocado) falls
out. And you can then press on that little bit of flesh and see how
ripe it is. Also an all over soft squeeze will let you know how ripe
the fruit it.

I couldn't figure it out for many years and let my Dad choose, but my
husband, the hunter & gatherer, finally taught me how using the above
method. BTW we have the most awesome, huge, creamy and wonderful
Sharwil avocados going off now. The wild pigs forage nightly below
the tree.

We have so many to give away. It is an absolute shame that we can not
send them out of Hawaii because of the huge Haas PAC in California -
Calvado (?). They protect their petite Haas/golden eggs .

aloha,
beans

I learned that if you flicked out the stem remnant and check what
color, you can find the 'going bad or rotten' avocadoes. If the end
under the stem is bright green, then it's still pretty good and no brown
rotten spots inside. If the stem end is all brown or dried up looking,
you can expect those nasty brown bad areas. Since I've learned to do
this, I haven't gotten any bad ones. I still have to give them a little
full squeeze to tell if they are getting ripe but that's okay, at least
I know they aren't bad when I buy them.

Melondy

There from Mexico ,small sized .
I'll put in bag.
Thanks for the info.

Jerry

http://community.webtv.net/awoodbutcher/THENORTHCOASTPT

In article <[email hidden]>, goomba38
@comcast.net says...

Quoted message said:

Time. It is nice when I can find perfectly ripe ones at the store and
use them immediately. I have enjoyed the most amazing avocados this
year, at no more than $1 each (sometimes less) and have been on a
guacamole frenzy. It seems to be a great year for the crop.

I find that if they are perfectly ripe at the store, they have been
bruised. Fortunately they ripen well sitting in the fruit bowl.

Any hints on telling good avocados from bad? I have had delicious
avocados and then, a few days later, buy other avocados that look and
feel the same (at least to me) that are tasteless and pasty.

--
Peter Aitken

Peter A said:

I find that if they are perfectly ripe at the store, they have been
bruised. Fortunately they ripen well sitting in the fruit bowl.

I would have thunk it too, but it has certainly not been the case at all
this year. Kroger even had a whole display of ready to eat avocados a
while back. It was what got me started on my guacamole kick this year.

Michael \'Dog3\' Lonergan said:

[email hidden] (Jerry - OHIO) news:17195-461DDCD7-24@storefull-
3136.bay.webtv.net:

Quoted message said:

Wife picked up codoes that are on the hard side ,what is the best way to
soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

http://community.webtv.net/awoodbutcher/THENORTHCOASTPT

Excerpt from the California Avocado Commission:

http://www.avocado.org/about/fruit_selection.php

Ripening a California Avocado

To ripen a California avocado, place the fruit in a plain brown paper bag
and store at room temperature 65-75% until ready to eat (usually two to
five days).

If you skip the paper bag, exactly the same thing happens.

Melondy said:

Quoted message said:

On Thu, 12 Apr 2007 10:25:18 -0500, "kilikini"
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

Jerry - OHIO wrote:
> Wife picked up codoes that are on the hard side ,what is the best way
> to soften them up ??
> Waiting with spoon & salt shaker!!!
> Jerry

Quoted message said:

Quoted message said:

What kind are they and where are they from? That might help us answer your
ripeness question. Some avocados are hard and dark green and that's just
the way they are, even ripe. If the color of the avocado skin is black-ish,
they're most likely Haas from California or Mexico. One way to help ripen
up an avocado, though, would be to put it in a paper bag and store it in a
pantry or similar cabinet. If after a couple of days it still doesn't feel
soft, then it could be already ripe.

Quoted message said:

Quoted message said:

Hawaii and Florida avocados tend to have a thicker skin that doesn't turn
darkish in color or doesn't dent when pressed upon. It's very difficult to
test for ripeness on those, which is why I don't buy them. I only buy Haas.
Good luck.

Quoted message said:

Quoted message said:

kili

Quoted message said:

Kili, the way we test our (fairly wild & yummy) avocados is to wait
until the "belly button"- (where the stem joins the avocado) falls
out. And you can then press on that little bit of flesh and see how
ripe it is. Also an all over soft squeeze will let you know how ripe
the fruit it.

Quoted message said:

I couldn't figure it out for many years and let my Dad choose, but my
husband, the hunter & gatherer, finally taught me how using the above
method. BTW we have the most awesome, huge, creamy and wonderful
Sharwil avocados going off now. The wild pigs forage nightly below
the tree.

Quoted message said:

We have so many to give away. It is an absolute shame that we can not
send them out of Hawaii because of the huge Haas PAC in California -
Calvado (?). They protect their petite Haas/golden eggs .

Quoted message said:

aloha,
beans

I learned that if you flicked out the stem remnant and check what
color, you can find the 'going bad or rotten' avocadoes. If the end
under the stem is bright green, then it's still pretty good and no brown
rotten spots inside. If the stem end is all brown or dried up looking,
you can expect those nasty brown bad areas. Since I've learned to do
this, I haven't gotten any bad ones. I still have to give them a little
full squeeze to tell if they are getting ripe but that's okay, at least
I know they aren't bad when I buy them.

Melondy- Hide quoted text -

- Show quoted text -

Thanks for the tip- I have been fooled more than once!

Jerry - OHIO said:

There from Mexico ,small sized .
I'll put in bag.
Thanks for the info.

Jerry

http://community.webtv.net/awoodbutcher/THENORTHCOASTPT

You're welcome!

kili

Quoted message said:

kilikini said:

Jerry - OHIO said:

Wife picked up codoes that are on the hard side ,what is the best
way to soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

What kind are they and where are they from? That might help us
answer your ripeness question. Some avocados are hard and dark
green and that's just the way they are, even ripe. If the color of
the avocado skin is black-ish, they're most likely Haas from
California or Mexico. One way to help ripen up an avocado, though,
would be to put it in a paper bag and store it in a pantry or
similar cabinet. If after a couple of days it still doesn't feel
soft, then it could be already ripe.

Hawaii and Florida avocados tend to have a thicker skin that doesn't
turn darkish in color or doesn't dent when pressed upon. It's very
difficult to test for ripeness on those, which is why I don't buy
them. I only buy Haas. Good luck.

kili

Kili, the way we test our (fairly wild & yummy) avocados is to wait
until the "belly button"- (where the stem joins the avocado) falls
out. And you can then press on that little bit of flesh and see how
ripe it is. Also an all over soft squeeze will let you know how ripe
the fruit it.

I couldn't figure it out for many years and let my Dad choose, but my
husband, the hunter & gatherer, finally taught me how using the above
method. BTW we have the most awesome, huge, creamy and wonderful
Sharwil avocados going off now. The wild pigs forage nightly below
the tree.

We have so many to give away. It is an absolute shame that we can not
send them out of Hawaii because of the huge Haas PAC in California -
Calvado (?). They protect their petite Haas/golden eggs .

aloha,
beans

I never knew this! If it works the same way for Florida ones, I'll be able
to purchase them. I usually just shy away. Thanks!

kili

In article <[email hidden]>,

kilikini said:

I never knew this! If it works the same way for Florida ones, I'll be able
to purchase them. I usually just shy away. Thanks!

kili

Kili,

Thanks for the private e-mail. :-)

It worked out all ok, so far...

Won't know until the films get read.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

In article <[email hidden]>,

kilikini said:

I never knew this! If it works the same way for Florida ones, I'll be able
to purchase them. I usually just shy away. Thanks!

kili

Kili,

Thanks for the private e-mail. :-)

It worked out all ok, so far...

Won't know until the films get read.

Perhaps responding directly *to* that "private e-mail" rather than glom
onto some message here would be a better idea?
I mean.. unless you wanted everyone to know...?

(Jerry - OHIO) said:

Wife picked up codoes that are on the hard side ,what is the best way to
soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

http://community.webtv.net/awoodbutcher/THENORTHCOASTPT

Brown paper bag, closed. OR, put them out on counter next to some
onions. That might do it. I think there's something about onions
that hurries the ripening. I could be wrong, though. ;-)

N.

On Thu, 12 Apr 2007 03:16:39 -0400, [email hidden] (Jerry -
OHIO) magnanimously proffered:

Quoted message said:

Wife picked up codoes that are on the hard side ,what is the best way to
soften them up ??
Waiting with spoon & salt shaker!!!
Jerry

http://community.webtv.net/awoodbutcher/THENORTHCOASTPT

This is something I know a little about because, in a former
incarnation, I bought and graded wholesale avocados.

It depends entirely on what variety of avocados you're trying to ripen
and the temperature of kitchen.

My recommendation is, if you have some time, buy your avos unripe and
ripen them yourself. It usually takes me three to four days max in a
fruit bowl with apples - sometimes less. It's also good to know that
the longer the stem is, the longer it takes for the avocado to ripen.
Most commercial varieties come with short (a quarter to a half an
inch) stem. If you're picking your own avos, cut stems a varying
lengths if you don't want all your avos to ripen at the same time.

Three common varieties:

1. Haas (sometimes referred to as Californian, also from Israel) - buy
green and hard. If you want them to ripen more quickly, put in a brown
paper bag with an apple or a banana and put in a cool, dry place.
Check daily, morning and evening.

If your kitchen is warmish, putting them in a fruit bowl takes longer,
but makes it easer to monitor. If you wait until the skin turns black
then you risk the avo having rotten spots inside. If in doubt, wiggle
the stem. If the stem comes out easily then the avo is probably ripe.
If in doubt, stick in a cocktail stick or toothpick to test.

Hint. Most supermarket avos are picked early before the oil content
has a chance to develop so you cab enjoy its maximum richness and
flavour. If possible, buy your avos from a grower you can ask about
when the avos were picked.

Another hint: A Haas with a long, pointed shape will normally have a
small seed, while a short, fat, round Haas will have a big seed. I
used to grade avocados for buyers such as restaurants that wanted the
round, fat ones to cut in half and stuff with shrimps or prawns, etc.

2. Fuerte (often from Florida, also Mexico, Central America and
California) - a more watery, less oily and rich avocado that is grown
off-season to the Haas.

These avos ripen VERY quickly once they're picked and bruise very
easily. Which is why you don't find them in supermarkets very often.

Ripen the same way as the Haas. But the skin doesn't change colour
when it ripens. So you've got to keep testing them.

Hint: if you want to use an unripe or partially unripe Fuerte to make
guacamole, you can role the fruit hard down onto a counter top, etc to
soften it. I've done this a number of times when unexpected guests
have turned up expecting my guacamole.

Another hint: if you're making your guacamole ahead of time or want to
store it in the fridge and don't want it to oxidise and turn brown on
top, put a seed or two into the guacamole before you cover the bowl
with plastic wrap. This works with all three varieties.

3. Reed (or Butter Ball because they're so rich and buttery) - These
are an avocado lover's delight. They're usually bigger than a Haas or
Fuerte and most of them will have a big seed. I've never seen them in
a supermarket, but fruit & vegetable shops sometimes have them and I
look for those that do.

This is another avo that doesn't change colour when it ripens. In
fact, if the skin turns dark you've lost what's inside. These usually
come with very short stems and ripen very quickly. They also have
thick skins. So trying to feel if they're ripe doesn't work.

The only thing that does work is putting them in a fruit bowl and
checking on them at least three times a day. Again, if the stem can be
removed easily, then the avo is probably ripe. Use a toothpick, etc to
check.

Hint: They are much better when the flesh firm and can be used for
guacamole the moment they're ripe.

Another hint: Unripe avos store well in the fridge. If you want to
take advantage of a sale or good price, buy a whole load of unripe
avos, put them in the fridge and take a few of them out a couple of
days before you want to use them. Remember: Fuerte and Reed ripen very
quickly once they're back at room temperature.

IMPORTANT: Never, ever put avos in the sun to ripen. In their natural
environment the tree sheds leaves like crazy and an avocado that falls
off the tree if cushioned by the leaves and then covered by them.
They're deigned to ripen in the dark. Putting avos in the sun will
ruin them.

Never ever store avos in plastic bags. This will cause the avos to
sweat and develop a fungus between the skin and the flesh. Yuck.

I hope this has been helpful.