Picking the best avocado at the market or store can be a task, especially if you haven't been endowed with ancient and invaluable knowledge on ripeness. Lucky for me, my Filipina grandma and mom are expert fruit pickers. They taught me how to pick the best nectarines, peaches, apples, plums, mango, kiwi, melons, pineapple, and avocado among others.
No doubt there are thousands of people that can pick exceptional fruit, but we all possess gaps in our knowledge. I, for example, don't know how to sew.
Eating unripe avocado is a travesty (in flavor and texture). Rather than ridiculing the uninitiated, why not share the love.
I thought a haiku might be good mnemonic device for remembering how to pick an avocado with prime texture, oil, and flavor.
Smooth dark skin grips its body
Flesh like softened clay
In case you aren't familiar, avocados are also known as alligator pears in various parts of the world. Rather than bumpy green skin, you want very smooth dark skin on the avocado. You also want the skin to grip the flesh underneath it. If you feel that the skin has separated from the flesh, try another avocado. The separation occurs when the fruit becomes bruised or overripe. Once you have a smooth-skinned avocado, dark in color, with skin appearing to be tightly adhered to the flesh, gently press the tip of your thumb into the skin. You're looking for a texture somewhere between clay and Play-Doh. You want some give, but also some resistance.
*Quick avo meal ideas:
avo + fried egg + salt + pepper + tobasco
avo + poached egg + salt + pepper + lemon zest
avo + dollop mayo + salt + pepper
avo + ice-cream scoop of silken tofu + fish sauce + soy sauce + toasted red pepper flakes
avo + top of roma tomato + fresh basil leaves + balsamic vinegar + olive oil + salt + pepper