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I let my avocados ripen carefully and cut into them at what I think is the optimal time, only to discover that in many instances there are big, black bruises or black stripes running through them. This happens with avocados I buy from Trader Joe's, Lund's, or Rainbow. Does anyone have a source for avocados that are free of these nasty black spots?

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    1. re: phantomdoc

      We don't have those in St. Paul/Minneapolis.

    2. This doesn't really answer your question since you've already listed them as a no-go, but I've had nothing but wonderful luck with the avocados at Trader Joe's (I mainly shop at the Shoreview location). Every avocado I've purchased there has been ready to eat the day I buy it and beautiful for the following two days after (I will admit though, to only recently learning that I had been previously given bad advice to go by color and looking "almost bad" to realizing that it should only give slightly to pressure so all of my avocado experiences prior to this year at TJ's has been similar to yours).

      1. I grew up in Southern California.
        We have wonderful avocado. Clearly you should move here!

        All snarkiness aside, I currently live in the Midwest US and have found the best avocado at Aldi (!) and the local no-name Mexican mercado.

        I've been disappointed by the fruits found at the "big box" (kroger, wal-mart etc) stores. They just never seem to ripen well/evenly.

        Good luck on your quest.

        1. I see this too but usually only in very ripe avocados

          1. Mash them up for guacamole and add some chopped tomatoes, lime juice, cilantro, tomatillo, parsley, seasonings and oregano and no one will notice the discolorations.

            But it sounds like they got over-ripe or were held in suspended animation somewhere along the supply chain to keep them from ripening before sale. Good advice - try a mexican type market because they won't settle for less than the best fresh.

            1. I've had the best luck with the 4 pack of TJ's organic avocados. Usually 3 out of the 4 are good, and usually it's #4 that is the oldest that isn't good. Typically I'm getting them from either the Shoreview or Woodbury locations.

              And the organic ones seem to fare better than the TJ's "conventional" avocados. Don't know why, but that's my luck so I'll spend a bit more for better odds of success

              1. Don't buy any produce wrapped in plastic.

                For avocados, they should give slightly to pressure from your thumb. If the stem nub is still attached, flick it out and it will indicate the color of the avocado. Nice and green, take it home. Brownish? Leave it.

                1. Whole foods always seem to have the best avocado, and not much more expensive than the other places.
                  Costco can be great, but it's hit or miss.

                  1. I've had good luck with the Calavo brand avocados in the netted 4-5 count bags.

                    1. I buy them at the Produce Exchange at Midtown Global Market and they're generally pretty good (and cheap relative to the co-ops). I think a bruise here and there is kind of inevitable, though.

                      1. all this is interesting but I think there are so many avocados in the market ( Mexican, Guatemalan, Floridian etc. ) that I am not sure an answer applies to all. so when looking for "midshipman's butter" I think a fair amount of chance will be involved. I think some of the Mexican restaurants that do good avocado understand their products AND their suppliers better than most grocery shopping consumers can.

                        1. I've had the black spots more often than I'd like (and I buy most often at Seward and Kowalski's). I find if I buy unripe avocados that yield just a little to pressure and refrigerate them a day or two before I think they'll be perfect, that I can keep most of the black at bay.

                          1. I don't know about you guys, but I certainly feel like those black spots affect the flavor, especially in guacamole. I actually think that my neighborhood mercado in Richfield has terrible avocados. Usually squishy to the touch and full of black spots. My best luck is at Lunds but thick that the advice about buying green and letting ripen gives you the most control over black spots.

                            1. Here is an example of the type of rot or bruise I've been experiencing. (Note, I always cut around this kind of nasty flaw and would never mix it into guacamole - That would be truly disgusting.)

                              1 Reply
                              1. re: ChancesR

                                That's very typical of avocados I ripen at home. I always assumed they are bruises that 'grow" in size as they ripen. Just trim it off.

                              2. I wonder if this has something to do with the avocados being refrigerated? I don't remember this happening with great frequency in California, but it often happened when I lived in Japan and Minnesota.