Before you commit to purchasing and then eating a specific avocado, look for all the external signs of ripe-but-not-rotten. With a Hass avocado (the variety we grow at the pH Miracle Center at the Rancho del Sol), the skin should be very dark green-to-black and bumpy. The fruit should feel heavy and firm, with no obvious smooshy parts or flat areas.
Now here’s the trick. Once you’ve selected a good candidate, take a sneak-peak at what’s inside. Discreetly flick the dry stem off the fruit.
If you see a brown patch under the stem, put that avocado back. It will be rotten inside.
But, if the fruit right under the stem is bright avocado yellow-green, you have a healthy fresh avocado. Your avocado will be ready to eat.
This technique will never fail you.
Haas avocados purchased hard and green will ripen nicely on the kitchen counter over several days. However, once your avocado hits that black-skinned stage, don’t delay in enjoying it. The difference between a soft and creamy avocado and a brown-streaked, half-rotten one is only a few days on the kitchen counter.