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Ripe avocado recipes

Sure, everyone loves a perfectly ripe avocado —they’re vibrantly green, ultra photogenic, and tender yet firm enough to hold their shape when sliced and diced. But anyone who has ever bought one knows that they’re also fickle beasts. Wait a day too long, and you’ve got a depressing overripe situation on your hands. But all hope isn’t lost! While an overripe avocado may not look the most appetizing, it’s still edible (you know, as long as it doesn’t have actual mold on it). Just trim away the very dark areas and use it in recipes or as a DIY beauty treatment. Here, we rounded up 8 of the very best ways to save your overripe avocado from the compost pile. 1. Add them to scrambled eggs Perhaps the easiest way to use an overripe avocado is by simply mashing the flesh, whisking it with eggs , and cooking up the mixture up in a frying pan. (This tip comes courtesy of my dad, who has recently developed an avocado obsession after years of proclaiming his disdain for this vegg...
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Ripe avocado color

Fresh avocados do not ripen on the tree, they ripen or "soften" after they have been harvested. Fresh Hass avocados are unique from some of the other varieties of avocados because they can change from a dark-green color to a deep purplish almost black hue when ripe. Although skin color can help in the initial visual selection of fresh Hass avocados it is not always the best indicator for ripeness. Ripeness is ultimately determined by consistency. Color can sometimes be misleading as avocado "softening" can occur at a varying rate, independent of the color.

Step by Step:

Step 1 - Take a look at the chart below. When comparing a group of Hass avocados, check the outside color of the skin of the avocados for any that are darker in color than the others. These may be riper than Hass avocados with lighter skin. Check the outer skin of the avocado for any large indentations as this may be a sign that the fruit has been bruised.
Compare Stages
Watch The Stages of Progression
Firm, Not RipeFirm, unripe Hass Avocados will have a bright green color and will not yield to gentle pressure. Firm avocados are perfect for purchasing a few days (approx. 4 to 5 days) before you plan on serving them to ensure that they will be perfectly ripe and ready to eat by your event. Store these avocados at room temperature (65-75 degrees F). Place in a brown paper bag with an apple or banana if you want to speed up the ripening process.
Breaking, Almost RipeHass Avocados that are referred to as "breaking" or almost ripe can vary in color so it is best to go by consistency as well as color. Breaking avocados will have a softer feel but will not quite yield to firm gentle pressure. If cut, the seed will often be difficult to remove and the inside flesh will be firm and difficult to mash. Breaking avocados should take a day or two at room temperature (65-75 degrees F) to ripen.
Ripe, Ready to EatRipe, ready to eat avocados may have a darker color but color can vary so it is best to go by consistency as well as color. Ripe fruit will yield to firm gentle pressure. It will feel lightly soft but it will not feel "mushy" to the touch. Ripe fruit is perfect for that day. Store in the refrigerator if you plan to eat it in a day or two to prevent the fruit from becoming overripe or spoiled.
Overripe, Past RipeOverripe fruit will feel very mushy to the touch; it may have deep indentations and have darker yellow or brownish colored flesh throughout the inside of the fruit. Spoiled overripe fruit will have a rancid smell that some describe as smelling like "a pumpkin" or "squash-like". For the best eating experience pass on the overripe fruit and enjoy ripe Hass Avocados.
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