"I'll buy one ready-to-eat and one not ready-to-eat. That way I'm not lying in bed like 'I have to eat that avocado'."
"When you go to the supermarket, your first instinct is to buy what looks best to you,"
"But you could play baseball with this. It's rock hard. It's not ready to eat."
"If you want to save half an avocado, coat it with lemon juice or water and cover it before placing in the fridge."
Purchase one ready-to-eat avocado and one unripe avocado to stagger ripeness and avoid waste. Ripe avocados are darker and give slightly when squeezed; less attractive, brownish fruit often indicates readiness. Firmer, bright green avocados are unripe and suited for later use. Store ripe avocados out of direct sunlight and refrigerate to extend freshness, especially after cutting. To save half an avocado, coat the exposed flesh with lemon juice or water and cover before refrigerating. To ripen an unripe avocado quickly, place it in a paper bag to trap ethylene gas and accelerate ripening.
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