bob said:On Thu, 12 Apr 2007 03:16:39 -0400, [email hidden] (Jerry -
OHIO) magnanimously proffered:
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.
You have answered almost every question I have ever had regarding avocados.
Thank you so very much!
