When buying avocados, look for those that are firm but slightly soft to the touch. Avoid overly soft or hard avocados, as they may be too ripe or unripe to enjoy at their best.
To ripen an avocado, leave it at room temperature. It usually takes 2-4 days. If you need to speed up the process, place it in a paper bag with a banana, which helps release ethylene gas.
Once your avocado is ripe, store it in the refrigerator to extend its freshness. It can last 1-2 days in the fridge before it starts to brown. This slows down the ripening process.
A fresh avocado has a mild, neutral smell. If it has a sour or rancid odor, it’s best to discard it. The smell is often an indicator of overripeness or fermentation.
If you cut the avocado open and the pit is brown or black, it may be a sign of overripeness. A healthy pit should be firm and free from discoloration or mold.
If there’s any visible mold, especially near the pit or flesh, discard the avocado. Mold can be harmful to consume, and it’s best not to risk eating it even if the rest seems okay.
Keeping avocados in too warm or too humid conditions speeds up spoilage. Balanced storage at room temperature helps prevent brown spots and early decay.