Avocado is a valuable product, rich in antioxidants due to lutein and zeaxanthin. This fruit helps maintain youthful skin and protects the eyes from cataracts and age-related changes in the macula.
Avocado is imported from abroad and is available year-round; however, it is often the case that the fruits may be unripe or, conversely, overripe. A few recommendations will help you choose a ripe avocado correctly.
First of all, pay attention to the color. A ripe avocado should not be bright green; its skin should have a dark green hue and may even appear almost black. When touched, the surface should be bumpy and uneven. If you feel smoothness, it means the fruit is not ripe.
Try gently squeezing the avocado. The ideal option is a fruit that gives slightly — it should yield but quickly return to its original state. If the fruit is too soft and leaves dents when pressed, it indicates overripeness.
If you find an avocado with a small stem on top, try to gently remove it and look at the color inside. A bright hue indicates ripeness. However, keep in mind that once the stem is broken off, the fruit will not be able to be stored for long — it should be consumed soon.
Some suggest determining ripeness by the shape of the fruit, but this can be difficult due to the variety of avocado types. One of the most popular varieties is Hass, which has a pear-like shape with a narrow top and a wide base.
