Avocados can be scary things for a lot of people, mostly because many aren’t sure what which ones to buy and take home. Here are three helpful tips to help you choose an avocado.
Type. There are generally three basic types of avocados that you’ll come across, as chef Joe Quintana from New York City’s Rosa Mexicano explains in his interview with The Daily Meal: Mexican, Californian, and Caribbean. You’ll most likely come across Californian or Mexican avocados, but if you ever find some from the Caribbean, chef Quintana explains that these are great for salads and for serving with onions.
Color. While it’s not 100 percent reliable, often the color of an avocado can help you gauge its ripeness. You want an avocado that has a darker skin, with only a tiny bit of green.
Touch. The firmness of an avocado is the most reliable and surefire way to tell if it’s ripe or not. A ripe avocado will have a spongy feel to it when gently squeezed, likened to the same feel of chilled butter. Any avocado that is too firm is not ripe, but can be sped along if placed in a brown paper bag with a banana or an apple.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce