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Its well-documented that avocados, while delicious, go bad the second you take your eyes off of them.
It feels like theres practically a 15-second window between the avocado being not-ripe and it completely decaying.
What if you go to the store on Sunday, but you arent planning to use it until Tuesday?
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What is the correct protocol?
Choosing your avocados based on when you plan to actually eat them is basically an art form.
I askedAnne Thornton, executive chef of NeueHouse, to share her tips on how to choose avocados.
Youre hatching the avocados, she says, and that may be the cutest thing Ive heard all week.
Also, a note: the smaller the avo, the quicker they ripen.
Or maybe you somehow forgot about a particularly rock-hard fruit that is now perfectly ripe.
Dont just let those spare avocados languish on your kitchen counterlearn how to store them to preserve their ripeness.
Avocado meat freezes and defrosts really nicely.
The fat content keeps it from getting easily freezer burned.
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I also love using frozenavocado in smoothies, she says.
In other words: all these tips mean youll never suffer from avocado disappointment again.
(Alas, no such promises can be made for my Bumble swiping.)
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