I'm kind of an avocado freak. When I was a kid, there was an avocado tree in the back yard, or at my uncle's place, so we always seemed to have avocados around. So these last couple years in NYC have been pretty good with hass avocados coming mostly from Mexico, but also from California and the Dominican Republic, making them somewhat affordable, and available year-round. (Maybe we have NAFTA to thank for that?) I usually pay as little as $.75 for one. Anyway, about 10 days ago, I passed by this little Chinese-run vegetable cart under the subway tracks nearby that usually carries vegetables for cheap, probably remainders or whatever they get from the bigger market for a steal. I usually find baskets of berries or mangos and such that are at full ripeness (or just past peak) that wouldn't last another day, and there's usually a big box of perished stuff behind the cart. Anyway, they had avocados at 2 for $1 and I bought a couple. I'm usually good at picking avocados, and I get them as hard as possible, and allow them to ripen on my tabletop for a few days. Anyway, that was about 10 days ago, and I even bought another couple at the nearby Korean market which were equally firm, but they ripened in a couple days and eaten. But these avocados from that stand are still hard. The only difference was that these are Calavo brand from California (I assume it's California, it says "product of USA"). The others that were eaten right away were Calavo brand from Mexico. So I took this photo tonight, over a week after I bought it, and it's barely softened (only the narrow end feels ripe), and it's still green. Did I just get a couple of freak avocados or did something happen in their handling, or by chance, are they irradiated? This is kind of a conundrum.