Here in SoCal we are fortunate to have an abundance of ripe Avocados year around. Avocados make an easy snack, meal or addition to a meal. It took me years to learn how to pick a ripe and ready to eat Avocado. Once I learned the easiest trick EVER, I can't seem to put down the Avocados.
Let me show you how this works:
Remove the button or stem (whatever you want to call it). The color that is under the button will let you know if its ripe rotten or ready. The color of the skin will help you too.
If its Green it's a go if its Browning — it's not his lucky day, put it back!
Yes, it's that simple.
Sometimes its pretty obvious whats inside.
Hard + Green under the Button = WINNER, but give it a few days to soften. To speed up the ripening , store the Avocado in a brown paper bag for a few days.
Semi Soft + Green under the Button = WINNER and Ready to Eat
Semi Soft + Brown under the Button = Soft Seed and beginning to go bad.
Very Soft + Brown under the Button = Rotten
You get the point...
Take this advice and I promise you will become an Avocado picking pro!