Buzz
In the quest for the perfect ripe avocado, some people resort to strange methods like baking them or immersing them in dangerous water baths. But avocados aren’t something you can rush. There is a way to achieve evenly ripe avocado slices for your sandwich, but it requires tuning in to the avocado and adjusting your cutting technique.
I’m not entirely sure why slicing an avocado from top to bottom became the standard method (perhaps it’s for visual balance?), but if you’re only using part of the fruit, there’s a more effective way. Typically, avocados ripen from the stem-end to the blossom-end. Instead of cutting top to bottom and getting unevenly ripened fruit, try switching the angle. Slice horizontally, removing only the top, which is fully ripe and ideal for your salad, sandwich, or dressing.
Avocados hold up well with a touch of acid, but if you’re in need of a suitable container:
The timeless option: Clear Avocado Keeper
The out-of-this-world choice: Avocado Stretch Pod
The unconventional pick: Tupperware Avocado Keeper
When testing an avocado for ripeness, you probably instinctively check the tapered end first. If I’m in the store and the bottom is still firm, but the top feels soft and ready, I grab it without hesitation. That’s the typical ripening process, and I know the top will be perfect for the avocado-BEC I’m craving, while the bottom will be ready in a day or two.
If the avocado shows signs of bruising in one spot, or the top is ripe but one side is still firm, you can cut it at an angle to salvage just the soft, usable parts. Sometimes I’ll only slice off a third of it, following the avocado’s natural cues. While you might not have this luxury if you’re preparing several pounds of guacamole, this approach is ideal for smaller portions. Horizontal slices may not make the prettiest photos, but they’ll be far tastier, and flavor should always come before appearance.
