How to Choose a Good Avocado

Picking the right Avocado is like picking a nice goldfish, because either way it's going down the toilet. The most common types of avocadoes at the super market are Hass, Fuerte and Argentinean avocado.

The problem I see when people are choosing an avocado, is that they choose a fruit that is already got a little give in it. Unless you're going to eat it as soon as you leave the store, it will be bruised by the next day. Now the Hass and Argentinean is the same when it comes to ripeness, just different in taste. Now if they have any green shade on them then they are not close to ready (buy if you plan on using it later in the week, depending on how green). Black is the best color, when you have spotted a nice gleaming black avocado; feel it up. Is it firm? Now check the top, is it slightly squishy? This is a perfect avocado! _(Victory). On a side note, look for red streaks on the avocado, I find that it sometimes is an indicator of ripeness. Also, I cannot stress this enough, softness all around the avocado means that it is bruised and only good for guacamole.

The Fuerte: an avocado that is grown in Florida and is green. Fuertes has a smooth skin and lighter taste. Choosing one is much harder than the Hass and Argentinean. The skin is thinner and easier to bruise. The best way to pick one is to get a Fuerte that is really firm and wait for it to soften. So you’re looking at the crocodile pears, check the top of a nice firm Fuerte. If the top gives a little then you have a good one.