Buying an avocado can sometimes feel like a gamble — you either get one that’s hard as a rock or one that’s already brown inside. But it doesn’t have to be that way. With just a few easy checks, you can confidently choose a perfectly ripe avocado every time:
- Check the Skin Color
- For most common types like Hass, skin color is a strong clue.
- A ripe avocado usually has a dark green to almost black skin.
- If it’s still bright green, it probably needs a couple more days.
- If it looks very dark or has dents, it might be too ripe.
- Note: Not all avocados change color when they ripen. Some Lebanese varieties stay green, so don’t rely on color alone.
- Do the Gentle Squeeze Test
- Very firm: Not ripe yet.
- Gives slightly: Perfect!
- Very soft or mushy: Overripe.
- This quick test is one of the most reliable ways to judge ripeness.
- Pop the Stem
- Comes off easily and it’s green underneath: Ripe.
- Brown underneath: May be overripe.
- Stem doesn’t come off: Not ready yet.
Final Tip: If you’re buying for later in the week, choose firmer avocados and let them ripen at home at room temperature. To speed things up, place them in a paper bag with a banana or apple.
