All About

Ripening

Or, how to prevent tragedy and never eat a brown avocado again. We’ve all been there. The supermarket struggle. The uncertainty once you get home. How do you pick avocados at the right stage of ripeness, and preserve them until you’re ready to eat? Read on for tips on how to pick avocados in the store, how to store ripe avocados, and how to slow down OR speed up ripening.

We’ve got all the information you need on avocado ripeness.

Stages of

Avocado

Ripeness

Color isn’t always the best indicator of ripeness. Check the color, but pair with a gentle squeeze to test when your avocado will be ready to eat.

  • Ready To Eat

    In four to five days
    Hard
  • Ready To Eat

    In two to three days
    Firm
  • Ready To Eat

    today ot tomorrow
    Yields To Gentle Pressure

Avocados From Mexico Are The
Only Avocados That You Can Buy
In Season 365 Days Per Year.

So you’re never far away from a ripe avocado. Learn more about
why Avocados From Mexico grow all year round, fresh from Mexico.

  • Place the avocado with an apple or banana in a paper bag and fold to close.
  • Store in a warm environment. Your avocado will be ready when it yields to gentle pressure and the skin color darkens. Ready to enjoy in 1-3 days.

READY TO
Ripen
YOUR AVOCADO?

Bag it!

  • Coat halved avocado with lemon juice or olive oil.
  • Cover and seal with plastic wrap then refrigerate. Cold and airtight, your avocado is ready to enjoy anytime.

READY TO
PRESERVE
YOUR AVOCADO?

Coat & Cover

READY TO
select YOUR AVOCADO?

For Now

Pick avocados that yield to gentle pressure and have a darker skin color. Enjoy Immediately.

For Later

Pick avocados that are still very firm with a greener skin color. Ripen at home and enjoy.

READY TO
serve
YOUR AVOCADO?

Cut, Twist & Scoop

  • Place on a cutting board
    and cut the avocado in half lengthwise around the pit.
  • Twist halves apart, and lift pit out with a spoon.
  • Gently spoon around the edges and scoop out to serve.