The photo above was taken at the absolute peak of this avocado's flavor. I am convinced that many who loathe avocado have not had the pleasure of consuming an avocado at its peak. If they had, they would adore avocado and seek it out regularly.
Nutty, buttery, and just at the right texture: not too firm but not too soft. Easy to peel, no avocado stuck to the skin, and no skin adhering to the avocado (as it sometimes does. The inside of the skin will stick & you have to scrape it off to get to the green goodness. Well, you can leave it on, but I wouldn't recommend it.) I'll take a picture the next time it happens and add it to this blog entry.
No blemishes on this beauty though - none inside or outside. Just avocado perfection.
I finally learned my lesson about these some years back. When you shop for them, you will either find them completely unripe and hard as a rock, or mush. Sometimes you get lucky and find an "in between," but even then there's no guarantee it will be acceptable.
So never mind the "in between," unless you have a grocery store you know you can trust. Buy them when they are completely unripe, and allow them to ripen at home. One or two days on the counter, then when they start to get slightly soft (just barely yielding to finger pressure), pop them in the fridge to finish.
If you are planning to make guacamole or some other dish for a party, you have to plan ahead so they are at their peak, or at least near it. It is worth the extra effort though. Absolutely.
Here in South Central Texas, they will ripen in 2-3 days; sometimes 3-4, depending on the time of year. Once you do some personal testing, you will find your own "sweet spot."
I found out about "The Avocado Guy" in New York City a few months ago. He gets it! So much so that he has turned it into a business. Every city should have an avocado guy like this. Lucky, lucky, lucky!
Here is his story. Video is almost 11 minutes, and worth the watch for sure!
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