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Bought 2 ripe ones Sat at Market Square. Ate one same day that was delicious.
Cut other today (Monday) and had black, fibrous sections I had to cut out losing half avocado. Others I have had in past have also had black sections that ruined half the avocado.
Any way to get consistent good Caribbean avocados? May have to resort to Haas.
Thanks!
Posted : January 12, 2015 8:28 pm
1. Shake them. If you feel the pit mobile, its ripe.
2. Surface- how firm are they?
Its a combination between 1 and 2, with the perfect combo being a loose pit and the firmness of a flexed muscle. Pit takes precedence over firmness.
A little trick I learned CAMPING!
jk 😛
Posted : January 12, 2015 8:50 pm
I stopped buying avocados from Cost U Less as they all had black spots when I cut them open. None of the avocados that I have purchased from Pueblo have had this issue. They've been perfect.
Posted : January 12, 2015 9:55 pm
None of the avocados on the tree at my place have the problem. 😀
Posted : January 12, 2015 10:45 pm
LOL OT!
Posted : January 13, 2015 6:02 am
Topic starter
Found out the dark spots are caused by prolonged exposure to cold temperatures before letting them ripen. They can also get black streaks if they come from a young tree.
Bought 2 from Market Square Sat. One was perfect, but not the other, and they weren't grown locally. The avocados I've had from St Croix have consistently been the best.
Jk, thanks for sharing your tips, and happy camping!
Posted : January 13, 2015 8:52 am
