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Post by Baz Faz on Apr 13, 2022 11:14:34 GMT 2
My usual method for having ripe avos has 4 stages.
1. Go to Waitrose and inspect Ripe and Ready to Eat avos.
2. Wait until it is their Sell-by date and the price drops.
3. Be patient when I get them home and let them sit in the kitchen for another 3 or 4 days.
4. Then - and only then - they are ripe.
However I bought 3 avos off a market stall and we ate one which seemed ripe after it sat in the kitchen for a few days and it was just about good.
Then we went to Portugal for 10 days so I put the other 2 in the fridge. I got them out of the fridge 2 days ago and they are sitting in the kitchen window. Are you ripe yet? I ask. The avos keep shtum.
They are the knobbly not smooth skinned kind. They are just softening at the stem end. I think I have to risk it tonight.
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Post by Scrubb on Apr 14, 2022 5:28:39 GMT 2
I never know, and only get it right about half the time.
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Post by Baz Faz on Apr 14, 2022 10:01:42 GMT 2
We had one of the avos last night. Surely, after nearly a month, they are ripe. No. It was only just softening and it was tasteless.
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Post by auntieannie on Apr 15, 2022 21:12:41 GMT 2
I think they may have been in those long term deep freeze thing that they do to "fresh" food.
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Post by kuskiwi on Apr 15, 2022 21:25:49 GMT 2
My test is if the stem flicks off easily.
I don't put them in the chiller or fridge.
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Post by Baz Faz on Apr 15, 2022 23:34:23 GMT 2
My test is if the stem flicks off easily. I don't put them in the chiller or fridge. I wouldn't have put them in the fridge but we were going abroad for 10 days. I am exchanging glares with the final avo. Next week I'll creep up on it and flick its stem. |
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Post by auntieannie on Apr 16, 2022 11:13:23 GMT 2
it's always a game of roulette with avocadoes in our climates. I was mildly annoyed at Prof Kerry Bone for being so happy with himself for eating avocadoes every day, but he lives in the right area of Australia for this. It's not environmentally friendly for people in the UK and most of Europe to eat avocadoes every day, and it's not fun never knowing if the avo you paid a fortune for will be divinely perfectly ripe or ready for the bin.
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Post by sophie on Apr 16, 2022 16:14:45 GMT 2
I am lucky that my husband grew up in a avocado loving California family; his sister used to have a huge tree full of them at one point. I defer to him. He usually leaves them out on the kitchen counter until he thinks they are ready and then if too many are ready at once, he will refrigerate them, but that seldom happens.
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Post by Baz Faz on Apr 16, 2022 20:10:04 GMT 2
There is one avo left. I'll whisper the magic phrase over it: Ripen you bugger or else...
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Post by lumi on Apr 17, 2022 5:26:57 GMT 2
I think they may have been in those long term deep freeze thing that they do to "fresh" food. This is exactly it. I have stopped buying them here because 98% of them end up in the rubbish. Was such a treat to buy them from the supermarket while in Australia last week - $1.20 each and all excellent. This thread remind me of the avacado shakes I used to buy in Thailand. They were so delicious. I wonder what they were made from (am guessing it was avocado, ice and milk blended). Yum! |
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Post by Baz Faz on Apr 17, 2022 23:20:09 GMT 2
Mrs Faz thinks I have left the avo too long and it is now rotten. We'll see tomorrow.
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Post by Netsuke on May 28, 2022 0:57:43 GMT 2
We had one of the avos last night. Surely, after nearly a month, they are ripe. No. It was only just softening and it was tasteless. Someone once said if you put fruit in the fridge they will be tasteless. |
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