My wife bought some avocados...

When some fruits ripen, they give off ethylene gas, a plant hormone (which also gives a musty, sweet odor that smells like ripe fruit). This natural gas is a by-product of ripening, but it also speeds up the ripening time for surrounding fruits.

You definitely have my attention, here.
 
You don't want it too soft or that is a sign of it going black inside (rotting).
Squeeze at the bottom, opposite from stem end, and if there is a small bit of give, it's ripe enough.
 
You don't want it too soft or that is a sign of it going black inside (rotting).
Squeeze at the bottom, opposite from stem end, and if there is a small bit of give, it's ripe enough.
I know how to tell when they are ripe enough to eat, this one, well, JGalt might be right.
 
Good.
Many people don't know, so consider this for benefit of any others reading here.
BTW, Skye, #19, has the best advice for this.
We did that and now on the ninth day she dumped it.
 
There is more profit if you can bounce produce to market. Maybe it's a unique variety of avocado. Notice that the tomatoes are usually pulpy rather than juicy? That's because juicy maters don't last. Grow your own.
 

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