Unripe avocados are hard as rock and can’t be quickly chopped nor mashed. And they aren’t creamy at all so you won’t get that creamy salsa texture.
On the other hand, if the avocado is overripe, there will be visible root like patterns on the flesh and the flesh turns too mushy that, when mashed, it practically turns into gooey liquid.
So, how can I tell if an avocado is perfectly ripe to make my guacamole?
I don’t go by the color of the skin. Some avocados turn dark purple while still unripe; others remain green even when they reach the perfectly ripe stage. I go by touch of hand. I lightly squeeze the unopened avocado. If the flesh yields lightly, it is almost ripe. If it does not, it is unripe. If it feels soft, it is perfectly ripe. If it feels too soft, it is overripe.
In fruits stalls and groceries, perfectly ripe avocado is rarely sold. That’s because the shelf life is short and, a day later, the avocado will be overripe and can no longer be sold. Ergo, most avocados are sold while still unripe. The natural ripening process can take several days. What if you’re already itching for homemade guacamole?
You can ripen it in the microwave (two minutes!). Or place in a brown paper bag and leave for a day or two until it feels soft when pressed with a finger.
