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Jan 14, 2007 01:20 AM

Rotting Avocados

What is going on with my avacados? When I get them at the store they are always rock hard. But by the time they feel even a little ripe, they are rotten when I cut into them. This has happened the last 3 times I have purchased them.

I keep the on the counter in my fruit bowl. Is that a mistake?

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  1. Sounds like a bad batch. I'd return them for a refund and keep an eye out for a new shipment.

    1 Reply
    1. re: HillJ

      I know I should return them - but it seems like such a hassle. I just get mad and throw them all away!

    2. This has been a bad year for Haas avocadoes from California -- the weather has not cooperated. Sametimes this happens and Mother Nature trumps agribusiness. Note, however, that just because the avocado is discolored, it's not bad. It's not pretty, but still tastes good.

      5 Replies
      1. re: pikawicca

        Really? It is still going to tsate good? Part of the avacado was litterally almost black. It's not just a little speckled.

        1. re: JennyHunter

          I was getting so many unsightly avocados recently that I took the plunge and ate a very blackish one. Tasted fine. The determinging factor for me is feel: if the fruit is really soft in the store, I won't buy it.

          1. re: JennyHunter

            I've been having the same problem - both in NYC and in NC over the holidays - the black specklies - and to me, it tasted horrible - just not worth the calories etc. I store mine on the counter and if they are ripe before I'm ready to eat them, I put them in the fridge. I think in this instance, it's as someone else said - I problem with the avocados themselves.

            1. re: MMRuth

              I've noticed that all avacadoes around here are really cheap AND labelled "ripe". Usually you pay more for ripened, so something weird is going on. And yes, they don't ripen correctly at all.

          2. re: pikawicca

            It has been a been year for avocados. I am confused... now that tariffs on subsidized American corn have phased out on the Mexican side vis a vis NAFTA, I don't know why we aren't getting Mexican avocados???

          3. I have heard that apples in close proximity to other fruits speed up their ripening process. Has anyone else heard this or was I dreaming?

            1 Reply
            1. re: tartetatin

              Absolutely. A lot of fruits do this. Bananas may be the worst offenders, but apples sure are too. They give off ethylene gas as they ripen, which itself is a ripening agent. That's why bananas ripen faster when you confine them to a bag.

            2. Yup, I've also heard this and found it to be true. Apples and other fruit seem to make avocados ripen quickly.

              In fact, a woman I met at a grocery store once told me specifically that if you need a hard avocado to ripen, stick it in a brown paper bag with an apple overnight.

              1. Try putting them on the counter away from any other fruits or vegetables. I tried the "quick ripen method" with an apple in a brown paper bag with 4 avocadoes. They stayed hard forever, so I finally cut into them anyway and all of them were black and ruined, although they were still firm. Maybe the best thing is to plan ahead and just let them ripen naturally