OK, let me preface this by saying I know they are not exactly in season right now.
However, I used to buy them with about a 95% accuracy rate meaning that they were almot always perfect with minimal black spots. I usually buy them two or three days early and do one of two things (because it is hard to control the level of ripeness in the stores and I usually want to use them on Tuesdays and Wednesdays).
A) If they are pretty ripe already I buy them and put them in the fridge to keep two or three days (so they don't get mushy). I know what you are thinking: Refrigeration is bad. But I have been doing this for years with no adverse effect.
B) If they are under-ripe I just let them sit out for the two or three days.
Lately however, almost all have significant black spots / stringy tough spots. Sometimes I can cut around it and use the rest (but it ruins the look as it turns the whole thing gray). However, it is edible and I hate to throw out something that costs about $2.00. Sometimes the whole thing is unsalvagable. Another problem is that the avocado refuses to ripen. And yet a third thing which I never saw before was the seed that is so large it is practically at the skin. The flesh was so tough I had to throw it out.
Is anyone else experiencing this problem? Like I said, my batting average has gone from .955 to about .355 which may be ok in baseball, but not for picking expensive avocados.
Do I need to give up? Are avocados going the way of the banana (i.e. the variety we know and love becoming extinct?)
Would love to hear.
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