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Posted: 11/3/2009 7:07 AM

#295241

	fitzie

	Member

Total Posts:2080
Last Post:11/20/2009
Member Since:3/18/2004

Subject: Avocados

We love avocados and have them frequently. I buy them from Costco in the mesh bags. The last few bags I've bought have gone bad before we've have a chance to use them. By this I mean that as soon as they are ripe enough to use, they have dark brown to black streaks in them. I use them when they are just at the point of beginning to soften, when they first yield to pressure. I leave them on the counter when I bring them home.

Any suggestions? Are they out of season? I'm at a loss. In all the years I've used them, this has never happened.

Fitzie
[Edited on 11/3/2009]

Posted: 11/3/2009 7:22 AM

#295242

	smfur

	Member

Total Posts:203
Last Post:11/11/2009
Member Since:9/22/2005

Subject: Avacados

I'm interested in the feedback you get Fitzie. I purchased a mesh bag at Sam's this weekend. I have not used avocados in my kitchen the way most members of this board do. I'm not quite sure why since we like them.

Corrected. I do know how to spell. Please excuse my mistake.
[Edited on 11/3/2009]

smfur

Posted: 11/3/2009 7:35 AM

#295247

	auntcy1

	Member

Total Posts:2272
Last Post:11/20/2009
Member Since:4/10/2003

My intention is not to be snarky - I just can't help myself. Guess it's the latent teacher in me :)

I can't add anything to the discussion except the correct spelling of the word "Avocados".

Nancy

[Edited on 11/3/2009]

Those who forget the pasta are condemned to reheat it.

Posted: 11/3/2009 7:46 AM

#295248

	auntcy1

	Member

Total Posts:2272
Last Post:11/20/2009
Member Since:4/10/2003

Subject: Avocados

Thinking about this a little further, what you describe can happen if the Avocados were refrigerated.

I also tend to shy away from ones sold in mesh bags because they seem to be the least desirable ones. But, I don't shop in Costco so don't know about their produce.

Hope that helps and makes up for my spelling test.

Nancy

Those who forget the pasta are condemned to reheat it.

Posted: 11/3/2009 7:51 AM

#295250

	jeanf

	Member

Total Posts:2484
Last Post:11/20/2009
Member Since:9/14/2004

Subject: Avacados

Fitzie, I can't help either since we don't use them (up till last year I had never even tried one, how sad is that?) but Sam's is pretty good about stuff like this, like Costco. I'd bring the bag back and explain what's happened. They'll probably give you a new bag and at the very least their produce buyer will be made aware of the issue.
cheers

[Edited on 11/3/2009]

Jean

Posted: 11/3/2009 7:59 AM

#295253

	d_stefaniak

	Member

Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

We get the mesh bag all the time - they're so much cheaper that way. I usually keep them at room temp to ripen, then chuck into the fridge. They'll actually ripen further while under refrigeration, and keep for a long time too if you put them in the fridge slightly underripe. I do this so I can plan ahead and always have them around. We just love guacamole (Ina's recipe - the best!) and have it as a side dish all the time.

All of that said, I don't know how to predict what's going to happen with the brown spots & streaks in these little suckers. For instance, I just used one that had been in the fridge for what I would've said was too long - it was very soft on the outside - but when I cut it open it was completely green and beautiful. A tip I have picked up from this board (can't recall who - Tim or Kurt or Dave) is whether or not to tell if the avocado is going to BE brown when you cut into it. Flick off the little stem nubbin and look at the indentation: if it's brown, the avocado will be brown inside; if green it will be nice and green.

Debby

I gotta have more cowbell!

Posted: 11/3/2009 7:59 AM

#295254

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

Fitzie,

I don't have a problem with premature browning of my avocados, and I usually buy them at Costco. I say "usually" because even though Costco's prices on avocados isn't always the lowest, their avocados were always the largest, creamiest, and longest-lasting out of all of the ones at the other grocery stores. And btw, avocados are a staple at my house: I ALWAYS have them in my fridge (ripened on the counter first until they yield to firm pressure, then store in my crisper for up to 3 weeks) and without them, I feel the same as I do if I'm out of fresh garlic!

Anyway, what I HAVE noticed is that Costco's avocados are not as creamy as they normally are; instead, they are waxy and watery, which is the type of texture that I almost cannot stand.

So, in conclusion, perhaps there is something wrong with the crop that normally supplies the avocados? Lately, I have taken to purchasing my avocados elsewhere, to see if this is a "worldwide" phenomenon in case that maybe it has something to do with the weather patterns and fruit growth (I'm guessing here). But so far, none of the ones that I have purchased elsewhere have been as creamy as they have been in the past. They're all pretty waxy and watery, unfortunately.

[Edited on 11/3/2009]

........MJ

In matters of taste, there should be no dispute.

Posted: 11/3/2009 8:28 AM

#295257

	fitzie

	Member

Total Posts:2080
Last Post:11/20/2009
Member Since:3/18/2004

Subject: Avocados

I'd love to return them but (a) I don't have the recipt and they're getting picky about that and (b) it's over 35 miles to the nearest one.

I'll try the stem trick next.

Fitzie

PS: Thanks for the spell check, Nancy. I've tried to correct it but the correction just doesn't stick.
[Edited on 11/3/2009]

Posted: 11/3/2009 8:48 AM

#295262

	fitzie

	Member

Total Posts:2080
Last Post:11/20/2009
Member Since:3/18/2004

IT WORKS! The stem trick works. I just had a mid-morning avocado break. Pulled the stem out and underneath it was very pale green. Cut it in half and it was perfectly green. Could have used another day of ripening but it was very tasty. I eat avocados the way my father did. He grew up in San Francisco and had avocado trees in the back yard. He ate them out of hand with s&p and Tabasco sauce.

So, thanks for the tip.

Fitzie

Posted: 11/3/2009 6:23 PM

#295283

	claudius13

	Member

Total Posts:352
Last Post:11/3/2009
Member Since:11/13/2007

One thing I've learned is to not buy an avocado w/the stem missing - nearly always going to be black inside because air has gotten in. I always try to buy a more unripe avocado - I think most produce people don't know the first thing about being gentle w/them so if they are harder; better chance they'll be ok. Look them over for bruising.

Once they are ripe, put them in the fridge in the crisper drawer - I've had them last 3 weeks in the fridge! The fridge does not turn them brown. They will taste better if you bring them to room temp before eating.

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