I am in love with the simple avocado. You can place it on toast, salads, and everything in between. If it is in a dish, I am likely to love it and have it on a meal plan. And I am not alone. Since March, demand for the green fruit (yup, it is a fruit) has been surging, and the cost has gone along with it. Prices are up almost 63 percent. This is making an already pricy piece of produce even more expensive.
So, if we are paying a premium for the avocado, we want one that tastes great. The problem is, we are unable to tell from the outside just what we are getting. It is impossible just to see if it is problem-free. I’ve had more and more encounters with brown avocados, stringy avocados, and avocados that won’t ripen, no matter what method I employed.
So what is a consumer to do? Here are common problems with avocados and what to do about them.
Let’s go to The Chalkboard.