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Melondy

wrote:
> On Thu, 12 Apr 2007 10:25:18 -0500, "kilikini"
> > wrote:
>
>> Jerry - OHIO wrote:
>>> Wife picked up codoes that are on the hard side ,what is the best way
>>> to soften them up ??
>>> Waiting with spoon & salt shaker!!!
>>> Jerry
>>>
>> What kind are they and where are they from? That might help us answer your
>> ripeness question. Some avocados are hard and dark green and that's just
>> the way they are, even ripe. If the color of the avocado skin is black-ish,
>> they're most likely Haas from California or Mexico. One way to help ripen
>> up an avocado, though, would be to put it in a paper bag and store it in a
>> pantry or similar cabinet. If after a couple of days it still doesn't feel
>> soft, then it could be already ripe.
>>
>> Hawaii and Florida avocados tend to have a thicker skin that doesn't turn
>> darkish in color or doesn't dent when pressed upon. It's very difficult to
>> test for ripeness on those, which is why I don't buy them. I only buy Haas.
>> Good luck.
>>
>> kili
>>
>
> Kili, the way we test our (fairly wild & yummy) avocados is to wait
> until the "belly button"- (where the stem joins the avocado) falls
> out. And you can then press on that little bit of flesh and see how
> ripe it is. Also an all over soft squeeze will let you know how ripe
> the fruit it.
>
> I couldn't figure it out for many years and let my Dad choose, but my
> husband, the hunter & gatherer, finally taught me how using the above
> method. BTW we have the most awesome, huge, creamy and wonderful
> Sharwil avocados going off now. The wild pigs forage nightly below
> the tree.
>
> We have so many to give away. It is an absolute shame that we can not
> send them out of Hawaii because of the huge Haas PAC in California -
> Calvado (?). They protect their petite Haas/golden eggs .
>
> aloha,
> beans

I learned that if you flicked out the stem remnant and check what
color, you can find the 'going bad or rotten' avocadoes. If the end
under the stem is bright green, then it's still pretty good and no brown
rotten spots inside. If the stem end is all brown or dried up looking,
you can expect those nasty brown bad areas. Since I've learned to do
this, I haven't gotten any bad ones. I still have to give them a little
full squeeze to tell if they are getting ripe but that's okay, at least
I know they aren't bad when I buy them.

Melondy