From Rock-Hard to Ready-to-Eat: Know Your Avocado Stages
Rock-Hard (Unripe): Freshly picked avocados are hard and bright green. They need several days to ripen at room temperature.
Firm but Darker Green: As ripening begins, the skin darkens slightly. Still too firm to eat, but close to the ripening stage.
Yields Slightly to Pressure: This is your window of perfect ripeness! A gentle squeeze will leave a slight dent, and the flesh inside is creamy and ideal for slicing or smashing.
Fully Ripe (Dark & Soft): The skin turns very dark, sometimes nearly black. It yields more easily under pressure but still holds shape—great for guacamole.
Overripe (Mushy Texture): If it feels very soft or leaves an imprint easily, it's likely overripe. The flesh may be brown or stringy.
Check the Stem: Pop off the small stem. If it reveals green underneath, it's ripe. If brown, it's likely overripe.
Refrigerate Ripe Avocados: Once ripe, you can store them in the fridge to slow further ripening—great for meal planning.
Speed Up Ripening: Place hard avocados in a paper bag with a banana or apple. These fruits release ethylene gas, which speeds ripening.