Guacamole, avocado toast, or salad ingredient—there’s no denying avocado is bomb. Plus, it’s good for you, full of healthy fats. The one downside? It isn’t always easy to tell which one to buy, and because they’re on the expensive side, you don’t want to make the mistake of getting an avocado that will go bad before you get around to using it or, on the flip side, won’t be ripe for weeks. So here’s a guide to choosing the right avocado.
Want to Eat it Today?
An avocado that is ripe and ready to eat will be forest green. You should be able to easily flick off the avocado’s little nub on its top side. It should feel a bit soft to the touch when you gently squeeze it.
It’s Gone Bad
An avocado has gone bad if the color is going past green into brownish territory and feels slack in your hand. If the skin is falling away from the fruit on its own, the avocado is probably overripe.
Not Ready Yet
If your avocado is lighter green and still firm, it’s not ready to eat yet. While you wait for it to ripen, set it on the counter for three to five days. If you’re really impatient, you can ripen the avocado in a paper bag with a banana. That’ll make it ready to go in just a day or two.
