Originally Posted by CraigC
Avocados generally take a week or so to ripen after being picked. If they were kept in a nitrogen environment before reaching your grocer, then the ripening process has been delayed.
I suspect most of the avocados that reach British shores are basically destroyed on the altar of "shelf life". They never soften/ripen. They just seem to go brown inside. So you have to buy the "organic" ones which haven't been "preserved" and which cost a fortune.
(I do wonder why there are so many of the rock hard ones for sale, when nobody would buy them after one or maybe two failed attempts at a decent guacamole.)
I am pretty sure there was a thread about avocadoes. (Mods - I know, my bad.)