Discover the Farmer’s Secret to Picking the Perfect Avocado Every Time!

Growing up, smashed avocado on toast was a staple in my household, a tradition passed down from my Chilean father who enjoyed it as a young boy. Long before it became a fashionable menu item at trendy brunch spots, it was our family favorite.

During our trips to the supermarket, my father and I often faced a dilemma: avocados were either overly ripe or disappointingly hard. It seems this is a common issue everywhere. Avocados are typically either too soft and bruised or not ripe enough, yet scoring the ideal avocado isn’t impossible—you just need to know the tricks and the right places to look.

Selecting the Ideal Avocado

“Opt for avocados that are still hard if you’re not planning to eat them right away,” advises Jeff Salchenberg, who oversees produce selection at New Seasons Market. He suggests inspecting the avocado thoroughly for any imperfections before adding it to your cart. Rachael Laenen, a sixth-generation avocado farmer and Director of Farming and Operations at Kimball Avocados, recommends, “Make sure to examine the avocado from all angles to ensure there are no soft spots or bruised areas,” she says.

Laenen strongly suggests always opting for avocados that are not yet ready to eat. “Select a firmer avocado; it will ripen soon enough and it’s easier to handle than one that’s already overripe,” she advises.

Factors such as oil content and dry matter are what avocado growers use to determine if the fruit is mature enough before it’s picked. “These elements are what make avocados rich in texture and taste,” explains Laenen. “Therefore, aim to purchase fruit that is as local as possible.” Avocados grown locally or in the US usually have a superior flavor because they are picked at peak maturity and are allowed to ripen naturally, which keeps their oil content and dry matter intact.

Depending solely on the skin color to judge an avocado’s ripeness is not reliable, as avocado varieties display a range of green to black hues. “The popular Hass variety turns black and feels slightly soft near the stem when ripe,” Laenen notes. “Other types like Fuerte or Bacon remain green, so softness is the best indicator.”

The Challenge of Finding a Perfectly Ripe Avocado

“Avocados only begin to ripen after being harvested,” explains Laenen. This fruit is available all year round as it is imported from various parts of the world where it is currently in season.

“The challenge with long-haul transport is that placing avocados in cold storage halts their ripening, which can be repeatedly stopped and started throughout their transit,” Laenen points out. “The way they are handled after being picked significantly affects their ripening process and flavor development.”

Proper Storage of Avocados

You should keep unripe avocados at room temperature on your countertop. “My best advice is to purchase an unripened avocado, bring it home, leave it at room temp, and refrigerate it only after it ripens,” Laenen suggests. “A high-quality avocado can remain fresh in the refrigerator for up to a week once it has ripened.”