Thank you! What a great tip!

Good idea! Another hint that if you don't plan to eat a ripe avocado right away, stick it in the refrigerator and it will stop the ripening process. I've done this for a few years now and I've successfully kept an uncut ripe avocado in the fridge for a week with no problems.

Great tip!

Unfortunately I need help on the other end, too - how do I determine when they are ripe enough? I also hate cutting into an avocado only to find it too hard and with little flavor.

I'm with Lazy_Lurker! I hate hate hate cutting into an avocado and it being to hard. Any tips?

Press the base to check if it's ripe enough. It needs to give slightly under the pressure of your finger.

The worst if you buy some that end up rubbery and never ripen. I was so mad when that happened. It apparently happens when they are pulled from the tree too early. They have not matured enough and never ripen. Its crazy because they were not small avocados.

I hate to disagree but I have had three avocados on my counter for a week and they are still as hard as a rock. Using your trick, I removed the stem and it was brown underneath. So with nothing to lose, I opened them all and they were all as hard as a rock. So, your trick didn't work with my avocados. I usually test for ripeness by poking the stem end with a toothpick and if it goes in easily it is ripe. Don't know why these would not ripen, I even had them in a bag with an apple for a week. Bummer.

@Lazy_Lurker - One of the important things this article mentioned but didn't emphasize is that it's talking about Hass avocados. Other types of avocados have varying flavors and textures, and some are hard and flavorless even when they're ripe. It's a good thing to watch out for. If a Hass avocado has a little give when you squeeze it, it should be tasty, even if it's just the tiniest bit underripe.

In other commentary... I have never once opened an avocado to find it brown and slimy inside. I eat at least two or three a week. Perhaps I am just spectacularly lucky?

I haven't tested it myself yet, but a friend of mine (who's a chef) had a great tip on what to do when your avocado isn't ripe...
He told me to put the avocado in the microwave for 10 seconds or so.

I also read once that the way to tell the proper "give" of a ripe avocado is when you press gently on it, it should give only as much as it would feel to press gently on your own arm (assuming of course that your arms aren't especially mushy.. like mine have become after eating so many avocados.. totally worth it though)

My dad's trick on big Florida avocadoes is to shake them. If you can hear/feel the seed a little lose, then it's ripe. I've tried this, and it's not always easy to hear/feel the seed. I go by how soft it is. I can't explain how soft it must be--I just know it.

Loose*

Great tip! There are few things more disappointing in this world than a bad avocado.

Really?? Can't you just feel it??

This is a great tip. In response to previous commenters, I find that going by feel will tell me if it's ripe enough. (Love the microwave trick, by the way. I'd never heard that.) But as far as when it's overripe, that one's tougher. I'm excited to try this trick!

I find in my current climate (MA), a ripe avocado is MUCH softer to the squeeze than in my old climate (CA). What I would normally think is too soft is now just ripe enough.

I do the combo: give and green.

I prefer the "bellybutton" test. Squeeze the Haas around the stem/belly button, and if the bellybutton falls out, you're good to go.

Interesting ... but the avocado i cut into this morning had a brown spot under the stem, but it was perfectly ripe. But I'd rather it go that way than the other!

Well, sometimes the "button" is already gone at the store, although it's a good guideline and I had seen that on the Food Network. I like it just barely pressable, tending toward the firm side but not stiff, so to speak. And usually I use them right away. Also, sometimes a good grocery store is helpful... I find our Whole Foods is better than my neighborhood Stop&Shop for avocados (I'm in CT) but I don't remember that being a problem in TX!

People, for god's sake don't go around grabbing and squeezing avocados, or pressing with your thumb into the main body of the fruit! When you do (and I buy and peel your rejected avocado), it has thumb spots of mush all over it.

To determine whether a (Hass) avocado is ripe, press VERY gently near the stem tip. If it gives a little, it's perfectly ripe. If it doesn't, it'll keep for a few days.

After being burned by one too many brown inside avocados, I now just buy them green and let them ripen for a few days on the counter. Sure, that doesn't work in a pinch, but it's what I've had to live with. Frequently all that is available at the grocery store are either overly ripe, mushy ones (that everyone has been manhandling, no doubt), or green hard as a rock under-ripe ones.

I eat a lot of avocado and tend to just get a pack of 5 at costco. They always require a few days on the counter top, but I don't mind. They are never rotten inside, always good when ripe (not bland or watery as I've experienced with grocery store avocados) and HUGE.

Also, has anyone else noticed that Chilean Haas avocados are almost always watery and/or bland? I live in the Seattle area, so buying local isn't an option, and often in the winter all that are available are Chilean and 99% of the time they are awful!

I tried this out yesterday and picked the perfect $2 organic avocado!

@dallas Johnson, have you tried it? Does it work?

The button thing doesn't work. it's just something you know when you feel it. a bit of softness but still firm, and yes, the refrigeration thing always works. You either get it or you don't.

I just buy the ones with the stickers that say " I'M RIPE "
I used to think it was a marketing ploy but they have always been perfect.

Folks putting avocados on counter to ripen? Put them in a paper bag. That's why you are waiting so long.

I used this yesterday with an avocado at my house. I popped off the stem and saw brown so I cut it open just to see and just the end where the stem is was brown. I will definitely use this trick at the store but don't throw away your stuff at home until you check all of it. :)

I agree with AUSTIN01. When I need a batch of trusted, quality avocados say, for party-size guacamole, I just go to Whole Foods.

@CCP MBD, put your unripe avocados in a brown paper sack with an apple.

my jamaican grandma always ripens avocados in newspaper in the airing cupboard...

Pop an unripe avocado into a brown paper bag with a banana and you'll soon have a perfectly ripe avocado.

Thanks! Great Tip!

Will try this method too. My way to find out? I softly press the "button" on the stem with my index finger.... If it doesn't move it's rock hard, if you feel it moving you have a perfect avocado.

Thank you violetcassis! I live in the same area and bought my 2nd rubbery avocado yesterday (Chilean Haas). The color was good, I removed the stem and it looked good (I don't push on them anymore since I buy them brighter green to use throughout the week) and it was terrible and expensive. I might buy from Costco through the winter. Great tip!